Fortified Muscats

Question 1

What are the common characteristics of Muscat grape varieties ?

Answer 1

Low to medium acidity
Perfumed aromas of orange blossom, rose and grape

Question 2

In what climate Muscat thrives ?

Answer 2

warm and hot climates
best vineyards benefit from some cooling influences to preserve acidity levels and aromas

Question 3

What are the two broad styles of Muscat ?

Answer 3

youthful and unaged
Fully developed after an extended perio of ageing

Question 4

Describe the characteristics of youthful unaged Muscats

Answer 4

Medium gold colour
floral and aromatic
Pure varietal character
Sweet but rarely luscious
Made in a number of wine regions throughout the world

Question 5

Name a notable example of youthful unaged muscats

Answer 5

Muscat de Beaumes-de-Venise
From southern Rhône

Question 6

Explain the winemaking techniques for unaged muscats

Answer 6

1. Grapes picked ripe and healthy
2. Crushed
3. Juice may be separated from the skins, but some skin contact is used ot increase aromatic intensity and add richness. Can be further enhanced if skin contact continues during fermentation
4. Cool fermentation, stopped by fortification with 96 %abv grape spirit
5. Store in inert vessels to preserve primary fruit aromas and protect from oxygen

Question 7

Describe the characteristics of fully developed, aged Muscats

Answer 7

From amber to brown
sweet or luscious
made in many countries

Question 8

Name a notable example of aged muscats

Answer 8

Luscious style of Muscats from Rutherglen
in Australia

Question 9

How is the style of aged muscats determined ?

Answer 9

By the timing of the harvest
when the wines are fortified
Type of ageing that they undergo

Question 10

Explain the winemaking techniques for aged muscats

Answer 10

1. Picked when ripe and healthy
2. allow carefully some raising prior to picking (excessive raisining can make grapes lose too much of their varietal aromas)
3. Fermentation nearly always take place on the skins
4. Draining, pressing and fortification occus when the juice reaches 1-2%abv, producing high residual sugar
5. Oxidative ageing that can last for decades, in old wood and loarge oak vessels (new oak would clash with aromas)
6. Can be aged in warm conditions
7. pronounced oxidative aromas develop, but still retain Muscat aromas.
8. oldest wines are given an aromatic lift by blending in a smala mount of more youthful wine prior to bottling.