Yes, sparkling wine can be made from grapes affected by botrytis cinerea. Botrytis cinerea, commonly known as noble rot, is a fungus that can actually enhance the flavors and aromas of the grapes, particularly in sweet wines such as Sauternes and Tokaji. While it is usually associated with sweet wines, botrytis-affected grapes can also be used to make sparkling wines, adding unique characteristics to the final product.
What is Botrytis Cinerea?
Botrytis cinerea is a type of fungus that can infect grapes under specific conditions. It thrives in humid environments, especially during the later stages of the growing season when the grapes are ripening. When the weather conditions are just right—cool and damp—botrytis cinerea can penetrate the grape skins, causing them to shrivel and concentrate the sugars inside. This process results in grapes that are partially dehydrated and have higher sugar levels, which can lead to sweeter wines.
Effects of Botrytis Cinerea on Wine
- Enhanced flavors and aromas: Botrytis cinerea can enhance the flavors and aromas of the grapes, adding complexity and richness to the wine.
- Higher sugar levels: The fungus causes the grapes to dehydrate, concentrating the sugars and resulting in sweeter wines.
- Acidity balance: Despite the higher sugar levels, botrytis-affected grapes can retain higher acidity levels, which is crucial for balancing the sweetness in the wine.
- Unique characteristics: Wines made from botrytis-affected grapes often exhibit honeyed, apricot, and floral notes, along with a distinctive richness and mouthfeel.
Sparkling Wine Production with Botrytis Cinerea
While botrytis cinerea is commonly associated with sweet wines, such as Sauternes and Tokaji, it can also be used in the production of sparkling wines. The unique characteristics imparted by noble rot can add complexity and depth to sparkling wines, making them stand out from traditional non-botrytis-affected sparkling wines.
Challenges and Considerations
While botrytis-affected grapes can enhance the quality of sparkling wines, there are some challenges and considerations to keep in mind:
- Risk of contamination: Botrytis cinerea can spread quickly and infect other healthy grapes, so it is essential to carefully monitor and manage the affected grapes to prevent contamination.
- Timing of harvest: Harvesting botrytis-affected grapes at the right time is crucial to ensure the desired balance of sugar, acidity, and flavors in the final wine.
- Winemaking techniques: Winemakers may need to adjust their winemaking techniques to accommodate the unique characteristics of botrytis-affected grapes, such as longer aging periods or specific fermentation methods.
Examples of Sparkling Wines Made with Botrytis-Affected Grapes
There are several sparkling wines on the market that are made from botrytis-affected grapes, showcasing the versatility and potential of noble rot in sparkling wine production:
- Sparkling Sauternes: Some producers in the Sauternes region of France have experimented with making sparkling wines using botrytis-affected grapes, creating rich and complex sparkling wines with a touch of sweetness.
- Sparkling Tokaji: In Hungary’s Tokaji region, producers have been known to make sparkling wines from botrytis-affected Furmint grapes, resulting in wines with pronounced apricot, honey, and floral notes.
- Other regions: While Sauternes and Tokaji are famous for their botrytis-affected wines, other regions around the world are also exploring the potential of noble rot in sparkling wine production, creating unique and innovative offerings.