Some of the world’s most glorious dessert wines would not exist but for a tiny airborne fungus. Folk tales abound about how its transformative powers were discovered, but most have to do with absent farmers returning late in the autumn to their vineyards to find an apparently ruined harvest, but making the wine just the same.
I just did a video for #WhichWineWeds about sweet wines, so I am clearly on the right track :-) Maybe you could try a "botrytized" wine for your sweet wine this week!
Tried one? Tell me below in the comments