I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, The study of fungi has lagged behind other biological scientific studies for a few reasons. First of all mushrooms and fungi

tend to grow on dead or decaying plants and animals so they had psychological ties

to the afterworld and in some religions were even considered to be evil.

Second, understanding spores and how mold works became much easier to do once the microscope was invented.

Before this time, though a few early scientists observed spores,

popular conjecture indicated that fungi spontaneously generated from the air or from the decayed juices of once living things.

Mapping all the different types of mushrooms and fungi is one of the most active areas of biology today because scientific study of this

group of living organisms is a few centuries behind plant and animal kingdoms.

So until relatively recently, an air of mystery surrounded fungi, including fungi and vineyards, such as Petritus cinaria.

Petritus cinaria comes from the Latin words grapes like ashes and having some of it in the vineyard can be a blessing or a curse depending on how it affects your grapes.

If we hone in on Austrian dessert wines there is evidence that an early betritus wine was made in Bergenland since at least 1526.

It was likely a chock and beer in Alslase and a sale of the wine was recorded in 1653

when Prince Esterhasey purchased a container

which was slowly enjoyed for the following two centuries.

This noble sweet wine dating to 1526 predates origin

legends for Betritus wines in Hungary, Germany, and Bordeaux, which all attribute

the origin of Betritus style wines to accidental late

harvests in later centuries.

Could the first betritus wines in the world have been made in Bergenland?

Could Bergenland attribute its first betritus wines to accidental late harvests,

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