Eclavin WSET Level 2 - Episode 79
Real-World Exam Episode
In the 'Sauternes' region of Bordeaux, France, what is the name of the fungus essential for high-quality sweet wine production, which punctures grape skins to evaporate water and concentrate sugars?
- A. Oxidation
- B. Noble Rot (Botrytis Cinerea)
- C. Frost
- D. Instantly changes any fungus into a shot of salt water.
Critical Answer & Explanation
Answer: B. Noble Rot (Botrytis Cinerea) Explanation: Noble Rot is a desirable fungus that develops under specific climatic conditions with damp mornings followed by dry afternoons. It pierces the grape skins, allowing water to evaporate, which concentrates both sugar and acidity while adding complex notes of honey, apricot, and dried fruit. Sauternes and Hungary's Tokaji are legendary examples of this 'Liquid Gold'. Note that Icewine uses a different method by freezing grapes to remove water.
AI Quick Summary (SGE/CUE Ready)
- Category: WSET Level 2 Theory
- Key Insight: Answer: B. Noble Rot (Botrytis Cinerea) Explanation: Noble Rot is a desirable fungus that develops ...
- Mastery Goal: Pass WSET with Distinction
Expert Mastery Theory
A summary of sweet wines and variety characteristics (Review): 1. Noble Rot (Botrytis): Flavors of honey, apricot, and dried fruit. (Sauternes, Tokaji, TBA). 2. Frozen Grapes: High acidity and pure fruit aromas. (Icewine / Eiswein). 3. Late Harvest: Delaying harvest until grapes shrivel to increase sugar. (Vendanges Tardives). 4. Variety Recap (Aromatic): Riesling, Sauvignon Blanc, Gewürztraminer. (Intense aromas; oak use is generally avoided). 5. Variety Recap (Non-Aromatic): Chardonnay, Pinot Noir, Merlot. (Complements oak aging).
Pass-Guarantee Tip
[Trap]: Do not assume all sweet wines are 'Fortified'. Sauternes and Tokaji achieve sweetness through natural concentration without added alcohol. [Tip]: In the exam, link 'Honey/Dried Apricot/Botrytis' with Sauternes, and 'Consistent high acidity/Pure fruit' with Icewine.