In typically Australian larrikin fashion, the custom of assigning nicknames to favoured friends has been extended to these wines which are affectionately known as “stickies”: a reference that captures the luscious “sticky” texture of these wines which slide like runny honey over the palate.
The majority of “stickies” in Australia are made using another traditional technique that takes advantage of a naturally occurring fungus, botrytis cinerea. Commonly called “noble rot”, botrytis attacks the grape gradually drawing the moisture from the berry, intensifying the sugar concentration, acidity and fruit flavour. The Riverina region of New South Wales, where warm damp autumns encourage the development of noble rot, is particularly well known for these wines.
“Stickies” are intensely flavoured white wines, deep gold in colour with bouquets of dried apricots, rich sweet flavour and a sharp acid finish. Their intensity of flavour means they are often sold in half bottles and drunk to accompany or even replace desserts.
These botryised sweet wines contain a delicate, acidic balance that creates a sensational accompaniment to fruit desserts. They are also the perfect accompaniment to blue or soft cheeses.(wineaustralia)
See also : ice cream
hanamasa
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