Fungus Makes This Wine Better

Question: What is Sauternes?

Consider that fermentation is the delicate act of letting something already delicious rot in the hopes that result will taste even better. I once described the process of making cider-jack to a friend as mixing a gallon of cider with a cup of sugar and saying “plop, don’t turn into vinegar!” If you're lucky, that process creates something truly sublime.

Sauternes is a region of France where Botrytis cinerea, also known as “noble rot,” is common. Grapes are left to dry on the vine and then to become infected with this fungus. The result is a higher sugar content in the wine. Now intensely sweet, the wine will also release strong notes of the fungus--very reminiscent of the best sweet blue cheeses. (In fact, a Sauternes pairs extremely well with a strong blue cheese.) 

You’ll often find this wine on dessert menus. It is not for the weak of heart. Its strong flavors will overpower all but the richest of dishes. But the fullness of the wine, redolent of honey drizzled over blue cheese, can make it the perfect aperitif to sip all by itself.