Which term refers to wines made after grapes are affected by 'noble rot'?

The correct answer is "botrytized wines." This term specifically refers to wines that are produced from grapes that have been affected by Botrytis cinerea, commonly known as noble rot. This fungus causes the grapes to dehydrate and intensify their flavors, resulting in rich, sweet wines. The process of noble rot enhances the complexity of the wine, contributing to unique aromas and flavors, often characterized by notes of honey, apricot, and other stone fruits.

Fortified wines are those to which additional alcohol has been added, often to preserve sweetness or stability, but they are not necessarily influenced by noble rot. Sweet wines can include a variety of styles, some of which may be botrytized, but the term is broader and does not exclusively pertain to this particular winemaking process. Dry wines, on the other hand, are characterized by a lack of residual sugar and are not associated with the effects of noble rot. Thus, "botrytized wines" is the term that accurately describes wines made specifically from grapes affected by this beneficial fungus.