Talk:Noble rot

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Capitalization[edit]

Should "Bunch Rot" be made lowercase, or should "noble rot" be capitalized throughout this article? Seems to me they should be consistent. -- John Owens 22:26 23 May 2003 (UTC)

Checking a few sites via Google, it seems neither need be capitalized. -- Infrogmation 22:55 23 May 2003 (UTC)

Merge with Botrytis?[edit]

I think we should probably merge with Botrytis. More inclined to move this there. Justinc 00:48, 29 Mar 2005 (UTC)

I don't have an issue with that merge, as long as it includes grey rot as well. It's all the same organism, but really noble rot has a lot that can be said about it. Climate conditions, topography, picking, fermentation, and the sensory effects, so it could be a big article. I'm pretty sure that I was following the Oxford Companion in having articles under both names. Wnissen 05:06, 29 Mar 2005 (UTC)

yes, Oxford companion does split. Maybe we should just expand them a bit so they look more different. Justinc 10:32, 29 Mar 2005 (UTC)

I support keeping it here, but expanding. - TheMightyQuill 03:48, 7 March 2007 (UTC)[reply]

I agree and will expand... mikaul 13:33, 30 March 2007 (UTC)[reply]

I'd normally agree with a merge for pages with identical subects, but consideration of noble rot is a whole different article to the biological study of necrosis examined in Botrytis. Having beefed up the former, I'm firmly against a merge in this instance. mikaul^talk 13:37, 3 April 2007 (UTC)[reply]

I agree, oppose merger. Botrytis cinerea is, and should basically be a species article, while noble rot is a winemaking phenomenon.Tomas e 16:46, 4 September 2007 (UTC)[reply]

The other possibility is to merge with Late harvest wine which could otherwise duplicate a lot of the viticultural considerations, focuses firmly on the application to winemaking, and avoids the slightly unsatisfactory duplication of names implied by Botrytis cinerea and noble rot. FlagSteward 14:14, 5 April 2007 (UTC)[reply]

I would have less of a problem with that merge but still think the noble rot article is good on its own, maybe with a seealso in the viticulture section as per the corresponding one at LHW. mikaul^talk 17:29, 5 April 2007 (UTC)[reply]

Well I agree with the merge whilst the articles are both these sizes. (Million_Moments 10:20, 11 April 2007 (UTC))[reply]

Late harvest wine need not be botrytized; some are dried grape wines or simply fully ripe grapes. In principle, I think it would be more pedagogical to have an "overview article" on sweet wines explaining the different methods of producing them (including ice wine and sweet fortified wine, and possibly süssreserve, although usually used for off-dry to semi-sweet wines), which is another thing than the present article on sweetness of wine. The different production methods could still justify articles of their own. Tomas e 16:46, 4 September 2007 (UTC)[reply]

If this is still open, I would oppose the merger, for the reasons above. Noble Rot is wine-making, Botrytis is biology. Both articles could say a lot in their different areas, I would have thought, to make them more distinct. Moonraker12 11:03, 13 October 2007 (UTC)[reply]

Tokajii > Aszú[edit]

In the list of fine wines, I changed "Tokaji" to "Aszú." Tokaji means "from Tokaj," which is the wine-making region of Hungary; aszú is the dessert wine that uses noble rot and originates in Tokaj. Freelance Physicist 19:01, 10 August 2006 (UTC)[reply]