Noble rot is a beneficial form of mold (Botrytis cinerea) that affects grapes under very specific conditions—humid mornings followed by dry, sunny afternoons. Instead of ruining the fruit, it gently dehydrates the grapes, concentrating sugars, acids, and flavors. The result is rich, complex sweet wines with notes like honey, apricot, marmalade, and saffron, balanced by refreshing acidity. Noble rot is rare, unpredictable, and prized for the depth it brings to certain dessert wines. Read More

Tomorrow’s Topic: Proper Wine Storage

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