How this works is that the mold causes the escape of the water inside the grape (the mold needs the water to germinate its spores), leaving the sugar, acid and flavor more concentrated. Moldy, raisinated grapes result. In order to end up with these grapes the conditions have to be just right for the fungus to grow (location near water for moisture, cool nights and warm days), and grapes, or berries, are often picked one by rotten one from September and sometimes into November. What little juice remains in the grapes is then extracted and fermented into this apparently delicious, and sweet, wine.
Sauternes, which is wine made in the Bordeaux region of France (and can come from one of five communes, though Sauterenes and Barsac are the most well known), usually from Semillion, is probably the most famous wine made from botrytis afflicted grapes. So, a week or so after learning about this most noble of molds, when I found a small bottle for $19.99 at Whole Foods, I bought it. Never mind that I still had two months of pregnancy left at that time. I picked up the 2004 Le Dauphin de Guiraud, from Chateau Guiraud. This appears to be the second label wine from Chateau Guiraud (the first of which does appear in the 1001 Wines book), so it seems a good place to start. So, next up is this "nectar" of a wine.
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