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dessert wine

Semi-sweet and dessert wines are made around the world from a number of grape varieties grown in different ways on a wide range of terroirs. The grapes are picked and fermented in many diverse ways as well... However, very few dessert wines are made with grapes affected by Botrytis cinerea, the microscopic fungus which is normally a scourge, but can be transformed into "noble rot" under certain conditions. A special set of circumstances calling for alternating wet (during which botrytis cinerea proliferates) and dry periods (which concentrates the juice by removing water) are required for Botrytis cinerea to turn into noble rot. In effect, the fungus lives on water and certain nutrients in grapes. The grape skin shrivels, while the sugar and acid levels increase. Concentration thanks to Botrytis cinerea also adds much more aromatic complexity than simply ripening in the sun as with raisened or late harvest dessert wines. The following regions are among the most famous for their dessert wines: Alsace, the Loire Valley, germany and Austria (Trockenbeerenauslese), and Hungary (Tokaj).