noble rotn.

Brit.

/ˌnəʊbl ˈrɒt/, U.S.

/ˌnoʊb(ə)l ˈrɑt/

Origin: Formed within English, by compounding; modelled on a French lexical item. Etymons: noble adj., rot n.¹

Etymology: < noble adj. + rot n.¹, after French pourriture noble (1907 or earlier).

A form of infection by the grey mould Botrytis cinerea that is encouraged (and sometimes deliberately induced) on the skin of several varieties of wine grape (usually white) in order to produce intensely sweet, concentrated wines such as Sauternes and Tokay. Also called pourriture noble.

ΘΚΠ

the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [noun] > vine grapes > mould on

noble rot1934

1924 H. W. Allen Wines of France ii. 114 The Botrytis produces a grey mould, which gives to other wines a most unpleasant taste, but in Sauternes that mould is the pourriture noble, the ‘noble rottenness’, which bestows on the grapes and the wines made from them their extraordinary richness of sweetness and perfume.]

1934 F. Schoonmaker & T. Marvel Compl. Wine Bk. iv. 63 It is necessary to leave the grapes on the vine until they are..over-ripe, sugary and shrunken, until that so-called ‘noble rot’ (la pourriture noble) has set in.

1959 W. James Word-bk. Wine 133 The noble rot also produces glycerine, which gives the wine a fine liqueur-like oiliness.

1975 P. V. Price Taste of Wine 53/1 The primarily sweet wines may have some grapes affected by noble rot, but there is a profundity and a distinctive after-taste to those that are chiefly made with nobly rotten grapes.

2001 Daily Tel. 6 Dec. 1/2 The warmest and one of the driest autumns on record has enabled English winemakers to produce their first ever ‘noble rot’ desert wine.

This entry has been updated (OED Third Edition, December 2003; most recently modified version published online March 2022).

单词	noble rot
释义	noble rotn. Brit. /ˌnəʊbl ˈrɒt/, U.S. /ˌnoʊb(ə)l ˈrɑt/ Origin: Formed within English, by compounding; modelled on a French lexical item. Etymons: noble adj., rot n.¹ Etymology: < noble adj. + rot n.¹, after French pourriture noble (1907 or earlier). A form of infection by the grey mould Botrytis cinerea that is encouraged (and sometimes deliberately induced) on the skin of several varieties of wine grape (usually white) in order to produce intensely sweet, concentrated wines such as Sauternes and Tokay. Also called pourriture noble. ΘΚΠ the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [noun] > vine grapes > mould on noble rot1934 1924 H. W. Allen Wines of France ii. 114 The Botrytis produces a grey mould, which gives to other wines a most unpleasant taste, but in Sauternes that mould is the pourriture noble, the ‘noble rottenness’, which bestows on the grapes and the wines made from them their extraordinary richness of sweetness and perfume.] 1934 F. Schoonmaker & T. Marvel Compl. Wine Bk. iv. 63 It is necessary to leave the grapes on the vine until they are..over-ripe, sugary and shrunken, until that so-called ‘noble rot’ (la pourriture noble) has set in. 1959 W. James Word-bk. Wine 133 The noble rot also produces glycerine, which gives the wine a fine liqueur-like oiliness. 1975 P. V. Price Taste of Wine 53/1 The primarily sweet wines may have some grapes affected by noble rot, but there is a profundity and a distinctive after-taste to those that are chiefly made with nobly rotten grapes. 2001 Daily Tel. 6 Dec. 1/2 The warmest and one of the driest autumns on record has enabled English winemakers to produce their first ever ‘noble rot’ desert wine. This entry has been updated (OED Third Edition, December 2003; most recently modified version published online March 2022). < n.1934
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