What is 'noble rot' and how does it contribute to dessert wines?

Noble rot, known scientifically as Botrytis cinerea, is a beneficial fungal infection that affects grapes under specific climatic conditions, typically involving a combination of humidity and sunlight. When the fungus infects the grapes, it causes them to shrivel and lose water content, which results in a concentration of sugars, acids, and flavors. This process enhances the intensity of the grape's natural characteristics, elevating the overall complexity and richness of the wine.

In the context of dessert wines, this process is especially valuable. Wines made from grapes affected by noble rot, such as Sauternes or Tokaji, are celebrated for their luscious sweetness, depth of flavor, and unique aromas. The infected grapes yield wine that is not merely sweet but layered with nuances that contribute to a luxurious tasting experience, making noble rot essential for the production of high-quality dessert wines.