Noble rot (French: La Pourriture Noble) is the benevolent form of a grey fungus, Botrytis cinerea, affecting wine grapes.
When botrytis is handled properly, it creates the noble rot wines such as Sauternes and Tokaji - deliciouly smooth and sweet. The story is that in 1650, a priest was making wine when an attack of the Turks delayed the harvest.
Noble Rot
Noble Rot is a fungal infection caused by Botrytis Cinerea.
Noble Rot
A fungal infection caused by Botrytis cinerea. Under the right conditions - damp, misty mornings followed by warm, sunny afternoons - the result is Noble Rot, which leaves grapes shrivelled, dehydrated, ...
Noble Rot
A term for Botrytis Cinerea. The special mold that is responsible for many of the world's greatest dessert wines. It creates micro lesions in the skin of the grape, and then removes the water from inside the grape.
Noble rot
Another name for the botrytis cinerea fungus.
Nose
A tasting term synonym for the aroma or bouquet of a wine. The nose of a wine describes how a wine smells.
Noble Rot: See Botrytis cinerea.
Nonvintage: Blended from more than one vintage. This allows the vintner to keep a house style from year to year. Many Champagnes and sparkling wines are nonvintage.
Noble rot
See Botrytis cinerea
Nutty
Exhibiting aromas or flavors that suggest nuts, desirable in dessert or aperitif wines such as sherry.
Noble Rot - A fungal infection caused by Botrytis cinerea. It is an essential ingredient in Sauternes, Tokay and other sweet wines of Germany and Austria. Under the wrong conditions the result of infection is Grey Rot.
O ...
Noble Rot:
The beneficial mold on grapes
that causes the grapes to
shrivel, concentrating the sugars and flavours.
noble rot: A name given to the grape mould Botrytis cinerea which under certain climatic conditions can result in grapes suited to making high quality late harvest wines.
nose: The smell of a wine.
Noble rot: (see Pourriture noble)
Nose: Synonymous with bouquet; the sum of a wine's aromas.
Nutty: Aromas or flavors that suggest nuts. It can be a "good-nose" or an "off-nose." ...
Noble rot: A fungal infection (botrytis cinerea) that attacks ripe grapes and which helps make some of the great sweet wines.
Nose: The smell or bouquet of a wine. To 'nose' a wine is to smell it.
noble rot - the benevolent form of botrytis
oak, the most common sort of wood used for barrels. Usually either soft, sweetish American oak or tauter, more savoury French oak.
Noble Rot: See Botrytis.
Oak: Oak is a variety of the wood Genus Quercus. Wines are usually stored in oak containers, to impart extra and more complex flavours.
Noble Rot (Botrytis): Mold that breaks through grape skins and causes dehydration, causing an exceptionally high sugar content - a necessary occurrence in dessert wines.
"Nose": the bouquet, aroma, or scent of a wine.
Noble rot - Another name for the Botrytis cinerea mould that can pierce grape skins causing dehydration. The resulting grapes produce a highly prized sweet wine, generally dessert wine.
Nose - A tasting term for the aroma or bouquet of a wine.
Noble Rot. Common name for Botrytis cinerea, the famous fungus of more than a few fabulous dessert wines.
NOBLE ROT: Botrytis cinerea.
NONVINTAGE: A wine blended from more than one vintage. Common is Champagnes, sparkling wines, sherry and posts such as nonvintage Ports, tawnies and rubies.
NOSE: The aroma or bouquet.
Noble Rot
Imagine the following scenario. It's almost harvest time, and your vines have lovely healthy bunches of ripe white grapes hanging off them.
Noble Rot:Also known by its scientific name, Botrytis cinerea, noble rot is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions.
"Noble rot," a kind of mold that may appear on late-harvested grapes, causing them to shrink and dry so the natural sugars become highly concentrated.
Web-weaving by Cliffwood Organic Works ...
Called the "Noble Rot." A beneficial mold or fungus that attacks grapes under certain climatic conditions and causes them to shrivel, deeply concentrating the flavors, sugar and acid.
Also called "noble rot," Botrytis cinerea is a beneficial mold that, in just the right warm, humid circumstances, will begin to grow on the outside of grapes. As the mold sucks water from the grapes, they shrivel.
The arrive of noble rot in vineyards is always a preoccupying event for every producers, including the ones who make wines with the grapes affected by this fungus.
Late Harvest and Noble Rot - Wine Guide
Wine Harvests in Europe - Working and Volunteering in the Vineyards
Tedeschi Vineyards - Maui's Winery
Dessert Wine - Wine Guide
Wine Fermentation ...
Botrytis cinerea (Noble rot):A mold that concentrates the sugar and flavor of grapes.
Bouquet: The various fragrances noted by small, created by the development of wine from the fermentation and aging process, whether in barrel or bottle.
The grapes have undergone noble rot and are thus very sweet. Once crushed the pulp is added to a gönc of the normal wine - the more that are added, the sweeter the wine.
Botrytis cinerea/Noble rot
A fungus that causes results in shriveled, concentrated grapes. It has been adapted as a desireable condition for wines such as French Sauternes, German Trockenbeerenauslese, and Hungarian Tokaji.
Bottle shock ...
Often, the grapes have started to over-ripen, becoming affected by the desirable mould botrytis cinerea or noble rot (edelfaule in German). They are hand-picked and then pressed separately from other grapes. The wine made from these grapes is sweet.
The variety excels in cooler climates, where its tendency to ripen slowly makes it an excellent source for sweet wines made from grapes attacked by the noble rot Botrytis cinerea, ...
They acquire these characteristics in large part due to something called noble rot (no, you're not drinking something that should have gone out with those green beans from Thanksgiving!).
Has some susceptibility to fungus diseases, "noble rot" (botrytis) giving a positive factor. Flowering early the berry has a pale greenish-yellow, slightly coppery skin on medium large, dense clusters.
Contrary to the popular misconception that Riesling wines are always sweet, Riesling varies from a dry, acidic wine, to a slightly sweet wine to a very sweet wine that can happen when grapes are affected by noble rot (botrytis) or frost.
"Botrytis" or "noble rot" is a fungus that attacks grapes under certain temperature and humidity conditions. The fungus extracts moisture from the grape causing it to shrivel and increase its relative sugar content.
Susceptible to raisining and noble rot (known as aszú in Hungary's Tokaji), this full-bodied, high acid quality grape is the major partner in the blend with Hárslevelú which makes up Tokaji, the rich, ...
Sauvignon Blanc: Major player in dry white Bordeaux and a minor player in the sweet wines of Bordeaux; not as prone to noble rot as Semillon.
Botrytis cinerea
"Noble Rot." A mold that attacks certain grapes, drying them out like raisins and producing intensely honeyed flavors in wines such as Sauternes and late-harvest Rieslings.
Chenin Blanc is used for dry and sweet wines. It is subject to noble rot and for that reason is harvested as late as possible, sometimes in november. Chenin Blanc wines such as Vouvray and Saumur age very well.
Rabelais, already, wrote about Chenin! ...
Botrytis Cinerea. "Noble rot" fungus responsible for making some great dessert wines in Sauternes and elsewhere by shriveling grapes and concentrating juice.
Semillon seems the favorite foil of Botrytis Cinerea, the noble rot which concentrates the sugars and flavors and intensifies the aromas for d'Yquem and the other "late-harvest" dessert wines of Monbazillac and Sauternes.
Botrytis Cinerea: A mold that pierces grape skins, causing dehydration. Also called noble rot.
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Bouquet: The odors in wines from fermentation, processing, and aging, especially those that develop after bottling.
Furmint grapes have a thin skin which makes them susceptible to Botrytis Cinerea or Noble Rot, which causes the famous shrivelled Aszŭ berries with their concentrated sugars and intense flavours.
Body, Dry/Sweet
Sometimes affected by ''Noble Rot,'' and used for making dessert style wines.
In a some places when drier conditions follow wetter ones it can be allowed to develop beneficially as "Noble Rot".
Honeyed
Smell or taste reminiscent of honey, characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).
I
Intricate
Interweaving of subtle complexities of aroma and flavor.
Body, Dry/Sweet
Ranges from delicate, dry, light bodied wines to ''noble rot'' infected dessert wines. Ages beautifully.
Selection des Grains Nobles
late harvested individual berries with "noble rot" in Alsace. See Qualitatswein mit Pradikat
Auslese
Sémillon
fine white wine grape of Bordeaux ...
Often it is bad news in the vineyard where it destroys grapes, but in a few places conditions allow it to develop beneficially as "Noble Rot".
Apricots: Sémillons, Muscats (Moscatos), and some sweet Rieslings recall apricots: wines affected by Botrytis cinerea, or noble rot, may often recall apricots or peaches.
Botrytis: Botrytis blight or gray mold is a fungus disease which infects a wide array of herbaceous annual and perennial plants. The benevolent form is known as "noble rot" and is responsible for some of the world's finest sweet wines.
The exceptional concentration required by the regulation (256 grams per liter for the Riesling and the Muscatel, 279 for Gewurztraminer and Pinot gris) is obtained by an over-ripening of the grapes and the development of the noble rot, ...
In addition, due to ideal conditions that exist partly due to the nearby Garonne river, noble rot sets in (botrytis). These factors give the wine its distinctive flavors and sweetness.
The berries are usually round, thin-skinned, very juicy and sweet with a distinct varietal flavour. When overripe and allowed to become affected by botrytis cinerea (noble rot) the variety is the major component of the unique wines of Sauternes.
Wineries in many countries also use the grape to create dry single-varietal white wines. When infected by the "noble rot" fungi, (Botrytis cineria), it can be used to produce first-class sweet white wines such as those of the french Sauternes.
Honest - Without flaws, typical and straightforward, simple but not great.
Honeyed - Smell or taste reminiscent of honey, characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).
Those grown in South Africa, where the grape is known as the Green Grape and also as Semillion, have not fared so well in popular favor and are not extensively planted at present. When infected by the "noble rot" fungi, (Botrytis cineria), ...
 See also: Noble, Grape, Wine, Region, Sweet
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