Late harvest is a term applied to wines made from grapes left on the vine longer than usual. Late harvest is usually an indication of a sweet dessert wine, such as late harvest Riesling. Late harvest grapes are often more similar to raisins, but have been naturally dehydrated while on the vine. A glass of red wine This article is about the alcoholic beverage. ... It has been suggested that Veraison be merged into this article or section. ... This article or section does not cite any references or sources. ... Dessert wines are those wines which are typically served with dessert, although they are also drunk on their own, i. ... Riesling is a white grape variety and varietal appellation of wines grown historically in Germany (see German wine), Alsace (France), Austria, and northern Italy. ... Alternate uses: Raisin (disambiguation) A Raisin is a sun-dried or artificially dried grape, used in cooking and baking. ...

Botrytis, or noble rot, is a mold that causes grapes to lose nearly all of their water content. Wines made from botrytis-affected grapes are generally extremely sweet. Binomial name Botryotinia fuckeliana (de Bary) Whetzel 1945 Botrytis cinerea is a fungus that affects many plant species, although its most economically important hosts are wine grapes[]. In viticulture, it is commonly known as botrytis bunch rot; in horticulture, it is usually called grey mould or gray mold. ... Noble rot (French: La Pourriture Noble) is the benevolent form of a grey fungus, Botrytis cinerea, affecting wine grapes. ...

Noble rot

Botrytis affected grapes

Main article: Noble rot

Botrytis cinerea is a fungus that affects many wine grapes and causes them to shrivel into moldy raisins. The fungus responds to the humidity and warmth in the climate and attacks the grapes. As the mold penetrates the skin its spores begin to germinate, causing the water inside to evaporate and the grape to dehydrate. With the absence of water, the sugar becomes more concentrated and the botrytis begins to alter the acidity within the grape. Typically botrytis infection begins to take place in late September and can last till late October. In some years desiccation may occur leaving tiny amount of sweet liquor like juice within the grape. ^[1] Image File history File linksMetadata Download high resolution version (1200x800, 319 KB) Summary Photographer: Tom Maack, Botrytis cinerea auf Riesling-Weinbeeren, Edelfäule / Botrytis cinerea on Riesling grapes, noble rot. ... Image File history File linksMetadata Download high resolution version (1200x800, 319 KB) Summary Photographer: Tom Maack, Botrytis cinerea auf Riesling-Weinbeeren, Edelfäule / Botrytis cinerea on Riesling grapes, noble rot. ... Noble rot (French: La Pourriture Noble) is the benevolent form of a grey fungus, Botrytis cinerea, affecting wine grapes. ... Binomial name Botryotinia fuckeliana (de Bary) Whetzel 1945 Botrytis cinerea is a fungus that affects many plant species, although its most economically important hosts are wine grapes[]. In viticulture, it is commonly known as botrytis bunch rot; in horticulture, it is usually called grey mould or gray mold. ... Subkingdom/Phyla Chytridiomycota Blastocladiomycota Neocallimastigomycota Glomeromycota Zygomycota Dikarya (inc. ... In a botanical sense, germination is the process of emergence of growth from a resting stage. ... Desiccation is the state of extreme dryness, or the process of extreme drying. ...

The infection rate of botrytis is sporadic with vines and bunches achieving full rottenness at different times. This requires harvest workers to have to go through the vineyards several times between October and November to hand picked the full rotted grapes. In some occasions, the usable grapes from a single vine may only produce enough juice for a single glass. ^[2] Look up Harvest in Wiktionary, the free dictionary. ...

Sauternes

Main article: Sauternes (wine)

A glass of Sauternes

Sauternes, such as Château d'Yquem, are produced in the Sauternes region south of Bordeaux. They are made from botrytis infected Semillon and Sauvignon blanc grapes. Semillon is preferred due to the grape's thin skin and susceptibility to the botrytis which gives the grape a high sugar content. These wines, as well as those from the neighboring Barsac region, are noted for the balance that complements the honeyed sweetness. ^[1] A half bottle of Sauternes from Château dYquem Sauternes is a type of dessert wine made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. ... Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (480 × 640 pixel, file size: 271 KB, MIME type: image/jpeg) This image is licensed under the Creative Commons Attribution License v. ... Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (480 × 640 pixel, file size: 271 KB, MIME type: image/jpeg) This image is licensed under the Creative Commons Attribution License v. ... A half bottle of Sauternes from Château dYquem Sauternes is a type of dessert wine made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. ... A half bottle of Yquem Château dYquem is a Premier Cru Supérieur (French, Great First Growth or Great First Vintage) wine from the Sauternes region in the southern part of Bordeaux. ... Sauternes is a commune of the Gironde département in France. ... This article does not cite any references or sources. ... Sémillon is a golden-skinned grape used to make white wines, most notably in Bordeaux and Australia. ... Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. ... Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... Barsac is a town and commune on the left bank of the Garonne river in the Gironde département in south-west France. ...

During fermentation, the juice is transferred into oak wine barrels where the high sugar concentration of must prolongs the fermentation time which can last up to a year. When the alcohol level kills off all present yeasts, the fermentation stops leaving the residual sugar at levels between 8 to 12% and alcohol levels around 14%. ^[2] For other uses, see Fermentation. ... Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin oak tree), and some related genera, notably Cyclobalanopsis and Lithocarpus. ... Wine barrels, especially those made of oak, have long been used as containers in which wine is typically aged. ... For must meaning compulsion, see wikt:must. ... This article does not cite any references or sources. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... After fermentation has ended in the process of wine making, the residual sugar (or RS) is the measure of the amount of sugars that remain unfermented in the resulting wine. ...

After fermentation, the wine is placed in an aging barrel for two to three years before it is bottled where it will continue aging. A Sauterne from a reputable estate can bottle age for over 30 years though they normally hit their peak 10 years after the vintage date. ^[3] Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ... The Vintagers, after a miniature of the Dialogues de Saint Gregoire (thirteenth century)—manuscript of the Royal Library of Brussels. ...

Tokaji

Main article: Tokaji

Tokaji wine cellars

The most well known Tokaji wines are produced in the Tokaj-Hegyalja region of Hungary. Wine has been made in this region since as early as 1650, before the botrytized wines of Sauternes and the Rheingau were produced. The Furmint, Yellow Muscat, and Hárslevelű grapes are the primary grapes used in this wine. In a manner similar to Sherry, the wine is aged in partially filled barrels with a film of yeast on top and stored underground in wine cavern. ^[4] Tokaj cellar Tokaji, meaning of Tokaj in Hungarian, is used to label wines from the wine region of Tokaj-Hegyalja in Hungary. ... Image File history File links Download high-resolution version (802x600, 722 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tokaji ... Image File history File links Download high-resolution version (802x600, 722 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tokaji ... Tokaj is a historic wine region located in present-day Northeastern Hungary and Southeastern Slovakia (see Tokaj). ... Rheingau valley with the River Rhein The Rheingau (in English: Rhine District) is the hill country on the north side of the Rhine River between Wiesbaden and Rüdesheim near Frankfurt, reaching from the western Taunus to the Rhine. ... Furmint is a variety of wine grape from the Pontian Balcanica branch of Vitis vinifera, used for white wines. ... For other uses, see Muscat (disambiguation). ... Hárslevelű in Hungarian (Lipovina in Slovak, Lindenblättriger in German, Feuille de Tilleul in French) is a variety of grape from the Pontian Balcanica branch of Vitis vinifera. ... Sherry solera For other uses, see Sherry (disambiguation). ... A Wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphoras or plastic containers. ...

German late harvest wines

Main article: German wine

In Germany, wines are classified according to the ripeness of the grape at time of harvest. Within the Qualitätswein mit Prädikat classification, there are four levels of late harvest wines-Spätlese, Auslese, Beerenauslese and Trockenbeerenauslese with the last two levels being botrytized. ^[5] German wine from Franken in the characteristic round bottles (Bocksbeutel) German wine is produced in many parts of Germany, and due to the northerly location have produced wines quite unlike any others in Europe, many of outstanding quality. ... German wine is officially classified by the ripeness of the grapes, rather than an attempt to classify terroirs as in the French Appellation dOrigine Contrôlée system, vinification methods and grape varieties as in Italy, or region as in American Viticultural Area. ... Qualitätswein mit Prädikat usually abbreviated to QmP is the level in the German wine classification to which almost all quality German wines belong. ... Spätlese (literal meaning: late harvest) is a German wine term for a late harvest wine and is the second category of QmP wine in the German wine classification above kabinett and below auslese in terms of ripeness. ... Auslese (literal meaning: selected harvest Plural Auslesen) is a German wine term for a late harvest wine and is a riper category than Spätlese in the QmP category of the Austrian and German wine classification. ... Beerenauslese is a German wine term and type of dessert wine meaning selected berries. Often abbreviated to BA, it is one of the German wine classification levels in the QmP category. ... Trockenbeerenauslese is a German and Austrian wine term and type of dessert wine meaning selected dried berries. ...

Icewine

Main article: Ice wine

Ice wines are popular in the cold northernly wine regions of Germany and Canada where the grapes can freeze on the vine. As the grapes are pressed, the frozen water crystals are eliminated leaving the highly concentrated sugar behind. ^[6] Grapes for ice wine, still frozen on the vine. ...

Grapes frozen on the vine

Image File history File links Ice_wine_grapes. ... Image File history File links Ice_wine_grapes. ...

References

1. ^ ^{a b} K. MacNeil The Wine Bible pg 137 Workman Publishing 2001 ISBN 1563054345
2. ^ ^{a b} K. MacNeil The Wine Bible pg 138 Workman Publishing 2001 ISBN 1563054345
3. ^ K. MacNeil The Wine Bible pg 139 Workman Publishing 2001 ISBN 1563054345
4. ^ J. Robinson Jancis Robinson's Wine Course pg 273-274 Abbeville Press Publisher 2003 ISBN 0789208830
5. ^ K. MacNeil The Wine Bible pg 522-523 Workman Publishing 2001 ISBN 1563054345
6. ^ J. Robinson Jancis Robinson's Wine Course pg 89 Abbeville Press Publisher 2003 ISBN 0789208830