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As a wine connoisseur, it's natural to have heard of the noble rot - otherwise known as Botrytis Cinerea, a fungus that overcomes healthy grapes. Although it doesn't sound like it, winemakers use noble rot as a positive transformer for their wines by squeezing out excess moisture and intensifying flavour, such as in the Château Guiraud Sauternes. This pour has a perfect alcohol-to-sugar-to-acid balance, topped off with a healthy dose of freshness due to the cold spell during the season.

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