botrytized

A close second was the current release of botrytized late-harvest wine from Wolffer, based soley on the pure honey finish that lasted for about a year (give or take a few months).

The New York Cork Report: 2009

The resulting paste is then added to a base wine made from grapes not affected by botrytized grapes, fermented, before being aged in oak barrels for three years in underground cellars.

Sweet Dreams in Tokaj Will Lyons 2011

When I interviewed Helmut Dönnhoff a few years ago, he was quick to point out that a lot of the great German dessert wines of this last generation owe their very existence to cultured yeasts, as the highly botrytized musts probably would have never fermented a generation or two ago, before winemakers had resort to cultured yeasts.

Natural wines, premox, chenin blanc, 07 Port and Rhone – John Gilman | Dr Vino's wine blog 2009

These involve handpicking a selection of grapes that have been shriveled by the weather or the botrytized rot, and placing them into large baskets known as puttonyos , which traditionally hold 20 kilograms.

Sweet Dreams in Tokaj Will Lyons 2011

There are demi-sec and botrytized versions of romorantin wines, and my guess is that's what Francis I drank.

Archive 2008-01-01 2008

Often I find their dessert wines so sweet they are downright undrinkable the botrytized Roussanne is an exception.

Archive 2008-01-01 2008

The feud started over who should control Chateau d'Yquem, the name of which is synonymous with the ambrosia-like Sauternes made from botrytized grapes that have shriveled due to the fungus known as "noble rot."

Archive 2008-04-01 2008

Grillo, 20% Gamay, 20% Cabernet Franc, had a gorgeous apricot color, with mouthwatering and intoxicating -- albeit focused and full of finesse -- botrytized aromas, concentrated orange peel, honey and white peach.

Seattle Bon Vivant: 2005

Grillo, 20% Gamay, 20% Cabernet Franc, had a gorgeous apricot color, with mouthwatering and intoxicating -- albeit focused and full of finesse -- botrytized aromas, concentrated orange peel, honey and white peach.

Wine Blogging Wednesday 2005

Older ports are characterized by the maple-like compound sotolon and other sweetly aromatic compounds, likely products of browning reactions, which are also found in botrytized wines and sherries.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004