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I use this wine key: Laguiole en Aubrac Wine Key Ebony
I have used this glass in this Video: RIEDEL Veritas Champagne
I have tasted the following wines in this Video:
2009 Esterhazy Beerenauslese, Burgenland, Austria – 40 US $
2017 Chateau Rieussec ‘Les Carmes de Rieussec’, Sauternes, France – 35 US $
2000 Pendits Tokaji Aszu Essencia, Tokaj, Hungary – 170 US $
2007 Müller-Catoir Haardter Herzog Rieslaner Trockenbeerenauslese, Pfalz, Germany – 204 US $
The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 – 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 – 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 – 79: An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine.
60 – 69: A below-average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 – 59: A wine deemed to be unacceptable.
The most famous story about the history of Botrytis is from the Rheingau region in Germany. A messenger was sent out to get permission to harvest the grapes at Johannisberg. He either got robbed or drunk – depending on who you want to believe and the grapes are rotting in the vineyard when he returns.
But when they are harvested and turned into wine – the outcome stuns everyone: A delicious sweet wine. This might have never happened, but it is likely that the first botrytized wines were accidents, as playing with the fungus is dangerous. Botrytis has two sides: It can cause Grey Rot which usually affects shoots, young bunches, and slightly unripe or damaged berries and can destroy a fair share of that year’s production. When it affects healthy and ripe grapes, it is called Noble rot, as it is an important factor in producing some of the best sweet wines.
Botrytis spores grow on grapes when the humidity is high and the temperatures are moderate – between 15 and 20 degrees Celsius. There are, however, some grape varieties like Riesling and Semillon that are very susceptible to it, and some like Cabernet Sauvignon or Solaris that are pretty tolerant.
Noble Rot penetrates the skin but doesn’t cause other diseases to spoil the juice. Over time it mainly sucks out moisture but also some sugar and acids. Grapes turn golden and purple, shrivel, and the sugars and acidity are concentrated. It changes the grapes content significantly, and the resulting the wine tastes very different to what it would taste like without the rot.