Sweet Wines

Question 1

Sweet Wines

Answer 1

Achieved by Late Harvest, Noble Rot (Botrytis cinerea), Drying grapes, Freezing grapes (Icewine/ Eiswein)

Question 2

Botrytis

Answer 2

“Noble Rot”
Mold that grows with humidity (typically near water / fog)
Dehydrates grapes and reduces yield but does not affect bunches evenly
Concentrates sugars and changes flavor profile - Honey, mushroom, saffron, Oxidation

Bourdeaux Semillon-SB blend: Sauternes

Alsace: Vendange Tardive (VT), Sélection de Grains Nobles (SGN)

Loire Chenin Blanc: Vouvray Moelleux, Quarts de Chaume, Bonnezeaux

German Prädikatswein: Auslese, Beerenauslese (BA), Trockenbeerenauslese (TBA)

Hungary Tokaji Furmint:
* Aszú - Botrytis grapes individually picked and pressed into a paste, added to dry still wine, know for black mold in cellars
* Eszencia - Free-run juice from 100% botrytis grapes

Question 3

Late Harvest

Answer 3

Italian Passito / Recioto: Vin Santo, Recioto di Soave, Recioto della Valpolicella, Passito di Pantelleria

German Prädikatswein: Auslese

Question 4

Frozen Grapes

Answer 4

Icewine/Eiswein - Grapes harvested in winter, Natural concentration, Grapes pressed while frozen, No (or minimal) botrytis

Germany (eiswein), Canada (icewine)

Question 5

Sweet Wine by Vinification Techniques

Answer 5

Stop fermentation to maintain higher Residual Sugar
Fortify, Chilling & Filtration, Chilling & SO2

Port, Madeira, Moscato d’Asti