Better known for its red wines, the region of Bordeaux also produces a luscious sweet white wine known as Sauternes, an ambrosia made with the help of a fungus.
Winemakers like to describe their vineyards as a microcosm; a little universe in which flora and fauna co-exist and sometimes conflict with each other. A simpler way of looking at it is to think of the vineyard as a town in the Wild West where there’s a melange of good guys and bad guys; strong ones and weak ones, each playing a role that has an impact, for better or worse, on their community.
Like in any Old West tale, there’s always a mysterious antihero who straddles the line, a character with ambiguous morals and intentions; a “Man with No Name”, so to speak. In the vineyard, this role goes to a fungus, which has a name — botrytis cinerea. Botrytis cinerea — commonly referred to as botrytis rot — is widely considered a winemaker’s nightmare.
White wines made from noble rot are rich, luscious, and honeyed, and thus typically served as dessert wines. Given the varying degrees of noble rot on the grapes, winemakers have to hand-harvest the berries to select the ones most affected by the fungus.
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