Certified Sommelier Practice Exam

What does "botrytized" refer to in wine production?

1. The addition of sugar before fermentation

2. A process where grapes are affected by noble rot

3. The aging process in oak barrels

4. The use of sour grapes for flavor

The correct answer is: A process where grapes are affected by noble rot

"Botrytized" refers specifically to the process in which grapes are affected by noble rot, scientifically known as Botrytis cinerea. This fungus is critical in producing certain types of dessert wines, as it causes the grapes to become shriveled and concentrated, enhancing their sugars and flavors. The presence of noble rot leads to the development of complex aromatic profiles and a rich texture in the wine, which can result in incredibly sought-after styles such as Sauternes from France or Tokaji from Hungary. Grapes affected by noble rot undergo a transformative process that shifts the balance between sweetness and acidity, ultimately producing wines that are both luscious and vibrant. This not only creates an exceptional taste experience but also allows for the wine to age gracefully. The characterization of being "botrytized" is a key term for sommeliers and wine enthusiasts alike, as it signifies the elevation of the grape's potential through a unique and specific fungal interaction.