tag:blogger.com,1999:blog-6397336.post113251213314697657..comments2024-01-11T17:56:05.385+00:00Comments on Gullible's Travels: The Zind-Humbrecht DinnerMark McLellanhttp://www.blogger.com/profile/10064109636549782786noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6397336.post-1132665695627967782005-11-22T13:21:00.000+00:002005-11-22T13:21:00.000+00:00It's not just what it tastes like but what it does...It's not just what it tastes like but what it does to the grape. <BR/><BR/>In terms of taste it adds a slightly smokey note to the nose and oily / waxy notes to the palate. Can even be a bit musty if not harvested just so.<BR/><BR/>More importantly on the vine the fungus that is Botrytis cinerea (aka noble rot aka pourriture noble) makes the grape skin more porous. That means water loss, a raising of the sugar levels and concentrating of the flavours. That translates into the glass as high alcohol, sweet, honeyed, rich, complex, and so on - my kind of wine <g>Mark McLellanhttps://www.blogger.com/profile/10064109636549782786noreply@blogger.comtag:blogger.com,1999:blog-6397336.post-1132633489730850512005-11-22T04:24:00.000+00:002005-11-22T04:24:00.000+00:00It sounds wonderful, especially the baked trout wi...It sounds wonderful, especially the baked trout with almonds. But what does "noble rot" taste like?Ballpoint Wrenhttps://www.blogger.com/profile/01052642068447293589noreply@blogger.com