Tokaji

OK, it may not sound so great but when the fungus Botrytis cinerea infects a grape the results are amazing. Botrytis cinerea, also known as noble rot, covers grapes with a fine dust like mold, which causes the grape to dehydrate, shrivel and turn brown, leaving it looking like a raisin. When pressed, the result is more of a concentrated, sweet syrup than the usual red or white juice. The resulting wines are flush with aromas and tastes of honey, apricot, caramel and nuts. Two of the most famous are Tokaji from Hungary and Sauternes from France. 
 
Its origins are disputed, but noble rot can be traced back to the early 1600s when a Transylvanian princess postponed the harvest of the royal vineyards because it was feared a Turkish attack was imminent. Lucky for all, the invasion was averted but not before the grapes had shriveled and were coated with a dusty coat (hence the noble rot). The princess ordered the royal wine maker to process the grapes anyway and instead of everyone being killed by moldy wine, an amazing, new sweet wine was born. 
 
Tokaji is one of the world’s most prestigious dessert wines and the Kiralyudvar (Kee-RYE-oohd-var) estate was once the crown jewel of Hungary’s Tokaji vineyards. For centuries, it supplied Imperial wine to the Hapsburg monarchy. 
 
The wine is a deep golden color with rich aromas of peach, dried apricot, and orange peel. On the palate, it is sweet with flavors of lychee, orange, and a hint of honey. The wine is vibrant and well-balanced, with a long, lingering finish. 
 
This royal wine is versatile and pairs well with a variety of desserts or can be enjoyed on its own.