The Bordeaux region of France has a reputation founded on Botrytis. Because of the close proximity to the Atlantic Ocean, the Bordeaux region has extremely humid and misty mornings relieved by sunshine in the afternoons. These weather changes of dampening and drying off are an ideal climate pattern for encouraging Botrytis. The Bordeaux region winemakers take this process seriously, to a point where the winemaker will hand pick the shriveled grapes, leaving the others on the vine before going through the vineyard again. This, together with aging, explains the drop-dead prices of good Bordeaux. The wines that result from exposure to botrytis need no apologies for their sweetness. They are meant to be drunk as aperitifs, with desserts, fruits, and sharp cheeses.