Botrytis - Botrytis A grey fungus, Botrytis cinerea or Botrytis, that affects wine grapes. It is also called Botrytis bunch rot. The fungus gives rise to two different kinds of infections. The first, grey rot, is the result of consistently wet or humid conditions, and typically results in the loss of the affected bunches. The second, noble rot, occurs when drier conditions follow wetter, and can result in distinctive sweet wines..
Ice wine - an unusually concentrated, often very sweet wine. Unlike other unfortified dessert wines, the grapes tend not to be affected by Botrytis cinera. When the grapes are free of botrytis, they are said to have come in "clean." The most famous (and expensive) ice wines are German Eisweins, but ice wine is also made in Canada and the United States. Natural ice wines require a hard frost to occur sometime after the grapes are ripe, which means that the grapes may hang on the vine for several months. If a frost does not come quickly enough, the grapes may rot and the crop will be lost. Some winemakers use cryoextraction to simulate the effect of a frost, but typically do not leave the grapes to hang for extended periods as is done.
Cabbage - a dicotyledonous flowering plant with leaves forming a characteristic compact head. Surprisingly, broccoli (var. italica), cauliflower (var. botrytis), kohlrabi (var. caulorapa) and brussels sprouts (var. gemmifera), Chinese kale or Chinese broccoli (var. alboglabra), broccolini (var. italica x alboglabra) and broccoflower (var. italica x botrytis) are varieties of the same plant species: Brassica oleracea. The cabbage head was bred into the species from the leafy wild plant, found in the Mediterranean region around 100 CE. The English name derives from the French caboche (head). Varieties include Red cabbage, Savoy cabbage, and Chinese cabbage. Cabbages are commonly used both cooked and as a salad vegetable. They keep well and were thus a common winter vegetable before refrigeration and long-distance shipping of produce. Sauerkraut is a fermented cabbage often used as a condiment or.
Cauliflower - (Family Brassicaceae or Cruciferae). Its scientific name is Brassica oleracea var. botrytis. Cauliflower is a source of nutritional vitamins and minerals. Cauliflower is most commonly eaten cooked, but it may also be eaten raw or pickled, and is often sold in that form commercially with pickled onions and pickles (pickled cucumbers). According to the United States Department of Agriculture, cauliflower provides 94% of Vitamin C for a PDV based on a 2000 calorie diet. It is also an important source of protein, thiamin, riboflavin, niacin, calcium, iron, magnesium, phosphorus, and zinc, and a very good source of dietary fiber, vitamin C, vitamin B6, folate, pantothenic acid, and potassium. This food is low in saturated fat grams, and very low in cholesterol (values under the gram). In March 2003, Britain's Department for.
Tokaji - regular wine from the Furmint, subdivided into two varieties, Edes (sweet) and Szaraz (dry) 2) Tokaji Aszu is the most famous Tokaji wine. it is made with grapes that have been infested with Botrytis cinerea, known as the "Noble rot" for the fine sweet character it gives to the wine. Aszu ranges from 1 puttonyo to 6 puttonyos, the number of puttonyos representing the quantity of Botrytis infested grapes used in the wine; the higher the puttonyo number, the sweeter the wine. Tokaji Aszu rivals (some say surpasses) Madeira wine as one of the most long lasting of wines. 3) Tokaji Aszu Essencia, or Tokay Essence is made purely from Botrytis affected grapes, hand selected, with no admixture. It is almost syrupy-sweet and needs decades of ageing to mature. Essence is.
Sauternes - wine. These wines are made from Sémillon and Sauvignon Blanc grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes grapes to become partially raisined, resulting in extremely concentrated and distinctively flavored wines, typically with an arresting golden color. Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence, due to its mesoclimate. Even so, production is a hit-or-miss proposition, with widely varying harvests from year to year. Wines from Sauternes, especially its flagship estate Château d' Yquem, can be very expensive, but this is due to limited availability as much as to the cost of production. Barsac lies within Sauternes, and is entitled to use either name. Somewhat similar but less expensive and typically less-distinguished wines are produced.
Riesling - is used to produce a distinctive crisp, dry and fruity wine. Peter Lehmann is notable for his production of quality Australian riesling. The most highly regarded wines made from Riesling are dessert wines, produced by letting the grapes hang on the vines well past normal picking time. Through evaporation caused by the fungus Botrytis cinera or by freezing, as in the case of ice wine/eiswein the water is removed and the result is a wine with more of everything. These concentrated wines have more sugar (in extreme cases hundreds of grams per liter), more acid (to give balance to all the sugar), more flavors, etc. Due to their concentration they are among the longest-lived of all wines. Riesling is a very versatile wine to have with food, because of its balance.
Noble rot - the name given to the benevolent form of a grey fungus, Botrytis cinerea, affecting wine grapes. Infestation by Botrytis requires moist conditions, and if the weather stays wet, the malevolent form, grey rot, can destroy crops of grapes. Grapes infected with Botrytis when they are ripe, but then exposed to drier conditions become partially raisined, and this form of infection is known as noble rot. Picked at a certain point during infestation can produce particularly fine sweet wine. Some of the finest Botrytized wines are literally picked berry by berry in successive tries (French for "pickings"). The best known fine wines made from noble rot infested grapes are Sauternes (France) and Tokaji (Hungary). Others include the Italian Amarone (although depending on conditions the grapes may be only minimally botrytized) and the.
