of grapes: affected by the fungus (Botrytis cinerea) that causes noble rot and has the effect of reducing the water content and increasing the concentration of sugar
It brings to wine a sweet unctuousness most clearly apparent in good Sauternes … fermented slowly, at moderate temperature, from heavily botrytised grapes.—Gerald Asher, Gourmet, February 1985
And when the grape is botrytised, it's a sweet revelation.—Karen Page and Andrew Dornenburg, Washington Post, 3 Sept. 2008
2
: made with botrytised grapes
botrytised wines
And every other year or so, superb botrytised Rieslings emerge from the cooler parts of these islands …—Janice Robinson, Wine Spectator, 31 Jan. 1995
Word History
Etymology
botryt- (from New Latin Botrytis, a fungus genus) + -ise, -ise + 1-ed
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