Glossary
Botrytis
/boh-TRY-tis/
Noble rot fungus that concentrates sugars for sweet wines.
Full Definition
Botrytis cinerea ('noble rot') is a beneficial fungus that dehydrates grapes, concentrating sugars and adding honey, apricot, and ginger flavors. Essential for Sauternes, Tokaji, and Trockenbeerenauslese. Requires specific conditions: morning fog, afternoon sun. Grey rot (same fungus in wrong conditions) destroys crops.
Related Terms
See Also
Reference
More terms starting with B
Balance
Harmony between wine components: fruit, acid, tannin, alcohol.
Barrel
Wooden container used for fermenting and aging wine.
Barrique
A 225-liter oak barrel, the Bordeaux standard.
Batonnage
Stirring wine on its lees to add texture and complexity.
Biodynamic
Holistic farming approach following Rudolf Steiner's principles.
Bite
A sharp, acidic sensation in wine.