Have you ever heard about a wine style called Botrytis or Noble Rot? If you haven’t, it could be that you haven’t come across it yet because it is a sweet wine. If you aren’t into sweet wines, it may not be your thing. But this style of wine is one of the key ways of making sweeter wines, and it might shock you to know that it actually comes from fungus! Now I know what you’re thinking – fungus on grapes can’t be a good thing right? Well, in this case, it is! It creates a great style of sweet wine that is known as Botrytis or Noble Rot, and it is known as noble for a reason. So let’s dive into what Botrytis in wine is.
What is Botrytis in wine?
via Wine Australia
Botrytis cinerea is a weather-driven disease that, when not managed, can actually cause significant loss of grape yield and quality. With ripe grapes, misty mornings and warm afternoons, it can spread really quickly from bunch to bunch once it takes hold. Based on this you would think winemakers would avoid it. But there are some cases where Botrytis can make some incredible wines, and this fungus is actually a good thing!
Botrytis is a type of fungus that shrivels and decays wine grapes. It creates tiny holes in the skin of the wine and reduces the amount of water in the grapes. With the right conditions of humidity and heat, this fungus turns the grapes into liquid gold. Who would have thought fungus could be a good thing?
What does it taste like?
I know what you’re thinking – why would I want to drink a fungus wine? Well, it is called Noble Rot for a reason – because it creates really delicious sweet wines. This is because the Botrytis does two things: it increases the sweetness and flavour complexity in the wine.
Botrytis in wine causes the grapes to dehydrate whilst maintaining their sugar levels. Therefore you need more grapes to produce the same volume of wine, resulting in more sugar in the wine. These wines will tend to have sweeter flavours and can have higher alcohol content.
Noble Rot also adds flavours and intensity to the wine. Along with honey and dried fruit, it can also add ginger and marmalade. These wines are sweet, complex, sometimes high alcohol and perfect after dinner.
Where to find it
Botrytis needs specific growing conditions to be fostered, so you won’t find it anywhere. In Australia, I’ve seen a few from the Yarra Valley and Adelaide Hills, but the most famous regions for Botrytis are from Europe. When it comes to Germany, they use Riesling to make Beerenauslese or Trockenbeerenauslese wines. In France, the premier wine region for Noble Rot is Sauternes in Bordeaux, made using Semillon. And finally, in Hungary, furmint is used to create Tokaji Aszu.
There are also certain white grapes which are more susceptible to it. These include Riesling, Semillon, Furmint and Chenin Blanc. However, I’ve seen Noble Rot using other grapes too, for example in McLaren Vale d’Arenberg makes a Noble Rot wine using Semillon and Sauvignon Blanc.
The final word on Botrytis in wine
When it comes to Botrytis in wine, you need to get past the idea of drinking a wine infected by fungus. In this case, it is a good thing! These wines are complex, sweet, flavour intense and delicious. They are a great option if you are looking for a dessert wine. So next time you see a wine labelled Botrytis or Noble Rot, check it out! You may be pleasantly surprised.