What type of grapes are associated with high-quality dessert wines?

High-quality dessert wines are often made from grapes that have been affected by Botrytis cinerea, also known as noble rot. This fungal infection causes the grapes to shrivel, concentrating their sugars and flavors while also imparting unique aromas and characteristics to the wine. Sémillon and Chenin Blanc are two prominent varietals that excel in this process.

Sémillon, particularly from regions like Sauternes in France, is renowned for producing luscious dessert wines with notes of apricot, honey, and citrus. Similarly, Chenin Blanc from the Loire Valley can create outstanding sweet wines with vibrant acidity that balances the sweetness. The combination of high sugar levels and the complex flavors developed through Botrytis leads to rich and enticing dessert wines, making grapes affected by noble rot the ideal choice for such styles.

In contrast, the other varietals mentioned—like Cabernet Sauvignon, Merlot, Chardonnay, Pinot Grigio, Malbec, and Petit Verdot—are typically associated with a variety of still and sparkling wines, but do not have the same reputation or success in producing high-quality dessert wines as those impacted by Botrytis.