Quiz 04 - Muscat, Grenache and Madeira

Question 1

Which fortified wine is produced by the following winemaking process?

Fermentation often takes place in stainless steel tanks. Wines are fined pre-maturation, and the wines are then matured at elevated temperatures to speed up the maturation process.

Answer 1

Madeira

Question 2

Which fortified wine is produced by the following winemaking process?

Often pressed then fermented off the skins, but a short period of skin contact prior to fermentation may occur. Neutral spirit is added when wines reach 5-8% abv. Wines may either be unaged or oxidatively aged.

Answer 2

VDNs made from white grapes

Question 3

Which fortified wine is produced by the following winemaking process?

Wines are often fermented and then fortified whilst in contact with the grape skins. Neutral spirit is added when wines reach 5-8% abv. Wines may either be unaged or oxidatively aged.

Answer 3

VDNs made from black grapes

Question 4

Which fortified wine is produced by the following winemaking process?

Grapes are often shrivelled, so they’re fermented on their skins to aid the extraction of juice, colour and flavour; enzymes may also be added. Usually matured in very old oak barrels in warehouses with tin roofs to elevate temperatures.

Answer 4

Rutherglen Muscat

Question 5

What are the main grape varieties used in Madeira?

Answer 5

Tinta Negra (all styles),
Sercial (extra dry or dry styles),
Verdelho (medium dry styles),
Terrantez (medium dry or medium sweet styles),
Boal (medium sweet styles),
Malvasia (sweet styles)

Question 6

What are the main grape varieties used in Vins Doux Naturels?

Answer 6

Muscat Blanc à Petits Grains,
Muscat of Alexandria,
Grenache

Question 7

What is the main grape variety used in Rutherglen Muscat?

Answer 7

Muscat à Petits Grains Rouges

(Rutherglen Brown Muscat)

Question 8

True or false?

The soils in Madeira are low in nutrients, leading to low vigour in the vines.

Answer 8

False

The volcanic soils are high in nutrients, which together with plentiful rainfall, leads to vines with high vigour.

Question 9

Explain why some of Madeira’s vineyards are planted with American and hybrid grape varieties.

Answer 9

Powdery mildew and phylloxera devastated Madeira’s vineyards in the late 19th century.

With vinifera varieties decimated, producers began to plant American and hybrid vines that were more resistant to pests and disease, and could therefore produce large, reliable crops. These vines could not produce wines of the same quality as vinifera varieties, and hence, with help from EU schemes, a significant proportion of these vineyards has been replanted.

However, a substantial proportion of non-vinifera vineyards still exist.

Question 10

Describe the climate in Madeira.

Answer 10

The summers in Madeira are often warm and average range between 20 and 22 °C, and the mild winters are usually 16 - 17 °C. Therefore, the vines don’t always go into dormancy.

The island is mountainous, so there are a range of microclimates; altitude means some sites are much cooler. The north is generally cooler and damper than the south due to humid winds which blow in from the north-west.

The centre of the island is also wetter, given that rain clouds gather over the mountains. The vineyards are generally planted up to 800 metre altitudes.

Question 11

Which Madeira grape variety is described below and what Madeira style(s) typically result(s) from using the grape variety?

High yielding black grape variety. It is used to produce wines at all sweetness levels and is the most widely planted grape on Madeira.

Can be made at any level of sweetness.

Answer 11

Tinta Negra

Question 12

Which Madeira grape variety is described below and what Madeira style(s) typically result(s) from using the grape variety?

High acid white grape variety used to produce drier styles of Madeira. Resistant to powdery mildew but susceptible to botrytis. Late ripening and can prove difficult to achieve minimum potential alcohol.

Extra dry or dry style. Usually the lightest coloured and bodied of the varietal Madeiras with aromas of citrus peel and nuts.

Answer 12

Sercial

Question 13

Which Madeira grape variety is described below and what Madeira style(s) typically result(s) from using the grape variety?

The name covers a number of grape varieties. Susceptible to drought and is typically used to produce semi-sweet wines.

Medium sweet style. Darker in colour, with flavours of caramel, chocolate and candied nuts.

Answer 13

Boal

Question 14

Which Madeira grape variety is described below and what Madeira style(s) typically result(s) from using the grape variety?

The name covers a number of grape varieties. Typically used to produce the sweetest styles of Madeira.

The sweetest style. Full-bodied, and often brown in colour with aromas of raisins and caramel.

Answer 14

Malvasia

Question 15

Which Madeira grape variety is described below and what Madeira style(s) typically result(s) from using the grape variety?

Rare, white grape variety with very limited plantings. Susceptible to powdery mildew and botrytis bunch rot, so picked soon after it reaches 9% abv potential alcohol.

Medium dry or medium sweet style. Delicate but often with high sugar levels and aromas of citrus peel, caramel and sometimes even floral notes.

Answer 15

Terrantez

Question 16

Which Madeira grape variety is described below and what Madeira style(s) typically result(s) from using the grape variety?

High acid white grape variety that is the second most planted vitis vinifera grape on Madeira. Susceptible to botrytis bunch rot, coulure, and downy and powdery mildews.

Medium dry style with some residual sugar. Not the lightest of the varietal Madeiras with aromas of candied fruits.

Answer 16

Verdelho

Question 17

What is the name for the pergola system generally used to train vines in Madeira?

Answer 17

Latadas

This type of trellis allows air circulation above and beneath the vine which helps reduce incidence of fungal disease in the humid climate.

Question 18

What are the main aspects of vineyard management in Madeira?

Answer 18

Small irrigation channels called levadas carry water from the wetter, mountainous centre of Madeira to the vineyard areas. The south of the island particularly benefits from irrigation.

The harvest in Madeira is usually late-August to early September.

The acronym for the body that decides the official harvest date in Madeira is IVBAM.

Harvesting tends to be done by hand. The minimum potential alcohol at harvest must be 9 % ABV, and usually the grapes are picked with average potential alcohols of no more than 11 % ABV.

Question 19

True or false?

Fermentation of wines for Madeira usually takes place in stainless steel.

Answer 19

True

Ambient yeasts are often also used in the stainless steel vats for the fermentation process.

Question 20

True or false?

Like Port, Madeira must be fortified with a 77% abv spirit.

Answer 20

False

The spirit must be neutral and 96% abv. Producers can purchase their neutral spirit from wherever they choose, but it is checked by the IVBAM.

Question 21

True or false?

Madeira is usually fortified to 16-19% abv.

Answer 21

False

Madeira is fortified to 17-18% abv.

Question 22

True or false?

Most Madeira is a vintage dated product.

Answer 22

False

Blending wines from different vintages and different vineyard locations for consistency of style year-on-year is standard practice.

Question 23

Identify the similarities and differences between the Estufagem and Canteiro maturation processes.

Answer 23

Question 24

Which alterations are allowed in the production of Madeira post-maturation?

Answer 24

• (Carbon) Fining & Filtering before bottling
• Addition of caramel colouring
• Addition of RCGM

Question 25

Identify and describe the following categories of Madeira:

1. Madeira with an Indication of Age
2. Standard Blends
3. Rainwater
4. Frasqueira
5. Colheita

Answer 25

1. Madeira with an Indication of Age: Non-vintage and may be labelled with 5,10,15,20,30,40,50 and “more than 50” years old. The age is an indication of style rather than a minimum or an average in years. The wines may also be labelled according to style and/or grape variety. Quality generally increases with a rise in age indication.
2. Standard blends: Do not qualify for the age indication of 5 years old and above, are usually sold between 2-3 years after harvest. This category is sometimes labelled with a brand name of the producer e.g Blandy’s Duke of Clarence or with a style description e.g. Henriques & Henriques’ Full Rich Madeira.
3. Rainwater: Has a maximum age indication of 10 years old. A relatively light style in terms or alcohol (approximately 18% abv), body and concentration of flavours. The style must be medium dry.
4. Frasqueira: (Also called Garrafeira) This term is for vintage Madeira and the wine has to have spent a minimum of 20 years ageing in wood. There is a list of permitted grape varieties and that variety needs to appear on the label and the vintage year. The style of wine will depend on the grape variety but the wines will be concentrated, complex and outstanding quality.
5. Colheita: This is a vintage Madeira that has been aged in a wood for a minimum of 5 years. The wines may be blends of varieties or single varietal, the grape does not need to appear on the label, only the vintage year.

Question 26

Throughout which French regions are the PDOs for VDN wines located?

Answer 26

1. Southern Rhône
2. Roussillon - Around 80% of production is centred in Roussillon.
3. Languedoc

Question 27

Roussillon is the warmest and driest of the VDN producing regions, although all have Mediterranean climates. What is the name of the wind that aids the concentration of grape sugars in Roussillon?

Answer 27

Tramontane

This wind helps aid transpiration from the grapes, which in turn concentrates the sugar.

Question 28

Which grape variety used for VDN wines is described below?

Achieves higher sugar levels than the other Muscat variety and has bigger grapes. Tolerant of dry weather but susceptible to powdery mildew and botrytis bunch rot.

Answer 28

Muscat of Alexandria

Question 29

Which grape variety used for VDN wines is described below?

Accumulates sugar quickly and is late ripening. Drought resistant but can be relatively pale in colour if yields aren’t controlled. Susceptible to coulure at fruit set, and downy mildew, phomopsis and botrytis bunch rot.

Answer 29

Grenache

Question 30

Which grape variety used for VDN wines is described below?

Often has the higher aroma intensity and flavour of the two Muscats. Tolerant of dry weather but susceptible to powdery mildew, botrytis bunch rot and mites.

Answer 30

Muscat Blanc à Petits Grains

Question 31

True or false?

The sweetness for VDNs comes from botrytised grapes.

Answer 31

False

Late harvest or botrytized characters are not desired.

Question 32

True or false?

Yields for all VDN producing appellations are high.

Answer 32

False

The yields are low and the maximum is generally 30 hL/ha.

Question 33

True or false?

Grapes for VDN production must be picked with a minimum of 14.8% abv potential alcohol.

Answer 33

True

Sometimes the grapes are picked slightly riper but overall producers generally want to retain as much acidity as possible to balance the residual sugar in these wines.

Question 34

Describe VDN winemaking.

Answer 34

The fermentation of VDN base wines is usually stopped between 5 - 8 % abv.

VDNs are fortified to between 15 -18 % abv.

About 5 -10 % of VDN wines is made up of fortifying spirit.

White wines tend to be fermented at about 15 °C. Red wines tend to be fermented at about
28 °C.

The minimum residual sugar for Muscat VDNs is between 100 - 125 g/l.

The minimum residual sugar for Grenache VDNs is
45 g/l, although many are actually around 100 g/l.

Question 35

VDNs can be made in youthful, unaged styles, or oxidatively aged styles.

Briefly describe the process of oxidative ageing in glass.

Answer 35

1. The glass demi-johns (also called bonbonnes) are not quite full and un-stoppered.
2. The demi-johns are left outside in the sun to speed up the ageing process.
3. The wines may be matured further in barrels by transferring from the demi-johns after a suitable period.
4. They may be blended with wines oxidatively aged in barrels.

Question 36

In which Roussillon appellation is the following style of VDN wine produced?

Red VDNs must be made of a minimum of 50 % Grenache Noir, but using Grenache Blanc and Grenache Gris is permitted.

Only a small amount of white VDN produced.

Vineyards are located on steep terraced schist slopes.

Answer 36

Banyuls

Question 37

In which Roussillon appellation is the following style of VDN wine produced?

Wines can only be red, must be made of a minimum 75 % Grenache Noir, then matured for a minimum of 30 months.

Answer 37

Banyuls Grand Cru

Question 38

In which Roussillon appellation is the following style of VDN wine produced?

Red VDNs must be made from a minimum of 75 % Grenache Noir. A small amount of white is also made, usually in an unaged style.

Dry, unfortified wines can also be made in the same area.

Vines are planted at 100-400 m on the foothills of the Pyrenees on dark-coloured schist.

Answer 38

Maury Doux

Question 39

In which Roussillon appellation is the following style of VDN wine produced?

Wines usually made from a blend of Muscat Blanc à Petits Grains and Muscat of Alexandria, and only made in an unaged style.

The largest appellation in Roussillon in terms of production.

Answer 39

Muscat de Rivesaltes

Question 40

In which Roussillon appellation is the following style of VDN wine produced?

Both red and white VDNs are made in this appellation.

Whites can only be made with a maximum 20 % Muscat varieties, with the balance coming from Grenache Blanc, Grenache Gris, Macabeu and Malvoisie.

The reds are mainly made from Grenache Noir.

Answer 40

Rivesaltes

Question 41

The styles of VDN made in Roussillon AOC are given below. Give a brief description of each style:

1. Ambré
2. Blanc
3. Grenat/Rimage
4. Hors d’âge
5. Rancio
6. Tuilé /Traditionnel

Answer 41

1. Ambré: white wine matured oxidatively.
2. Blanc: unaged styles of white wines.
3. Grenat/Rimage: unaged style of red wines. Grenat is used in Maury and Rivesalts; Rimage in Banyuls.
4. Hors d’âge: red or white wine oxidatively matured for a longer period than Tulié or Ambré wines.
5. Rancio: red or white wine that has ‘rancio’ character.
6. Tuilé /Traditionnel: red wine matured oxidatively. Tulié is used in Maury and Rivesaltes; Traditionnel in Banyuls.

Question 42

Describe grape growing for Rutherglen Muscat.

Answer 42

Rutherglen has a continental climate, and is located in the north east of the Australian state of Victoria.

The growing season is warm and long, often lasting into the autumn.

Raisining is encouraged but botrytis is avoided to create the desired syrupy characteristics in the wine. Different vineyard blocks are frequently harvested at different times to create a range of flavours.

Grapes can often reach potential alcohol levels of 20 % abv. Once a producer has decided what style of wine they want to make, harvest will usually occur between the months of March and May.

Question 43

Rutherglen Muscat is made from Muscat à Petits Grains Rouges. What is the alternative, Australian name for this grape variety?

Answer 43

Rutherglen Brown Muscat

This red-skinned mutation of Muscat Blanc à Petits Grains is similar to the white version.

It has pronounced grapey and floral aromas.

Question 44

True or false?

The grapes for Rutherglen Muscat production are usually fermented on their skins.

Answer 44

True

They are fermented on the skins to extract more colour and flavour.

Question 45

True or false?

Fortifying spirit is usually added to the base wine of Rutherglen Muscat when the fermenting juice reaches 5-6 % abv.

Answer 45

False

That is correct! The fortifying spirit is added when the juice reaches 1-2% abv. The wine is fortified to about 17.5% abv.

Question 46

True or false?

The fortifying spirit used in Rutherglen Muscat production must be 80% ABV.

Answer 46

False

The spirit must be 96% abv.

A neutral spirit is required to preserve the Muscat grape characteristics.

Question 47

True or false?

Rutherglen Muscat is usually matured in stainless steel to preserve grapey, Muscat characteristics.

Answer 47

False

Rutherglen Muscat is usually matured in old oak vessels, often in warm conditions to encourage evaporation.

Question 48

True or false?

Most Rutherglen Muscats are non-vintage products.

Answer 48

True

An important aspect in the production of the wine is the blending of younger and older wines to gain the optimum balance between freshness and complexity and to retain a consistency of style year on year.

Question 49

Briefly describe the process of Rutherglen Muscat maturation.

Answer 49

• The wines are matured in old oak vessels, ranging in size from 180L to 9000L which impacts little or no flavour/tannin on the wine.
• Maturation happens in warm conditions, classically the warehouses had tin roofs.
• Insulation is used in warehouses by some producers to maintain an even heat all year round to produce a fresher and consistent wine.
• Water will evaporate from the wine during maturation which further concentrates the alcohol content, sugar and acidity levels.
• Heat and humidity will impact on the speed of evaporation which can be controlled depending on the warehouse resources.
• Some producers maintain an ullage to produce a more oxidative style, others top up frequently to maintain freshness in the wine.
• During maturation the colour of the wine will become increasingly brown with more tertiary aromas developing.

Question 50

Describe the different Rutherglen Muscat classifications.

Answer 50

The classification system for Rutherglen Muscat is based on taste, not age.

Usually though, as the quality of classification increases, the number of vintages in the blend
increases, as does the span of age between the oldest and youngest component wines. The requirements for the classifications are as follows:

Rutherglen Muscat – Average age 3 -5 years. Residual sweetness 180 - 240 g/L.

Classic Rutherglen Muscat – Average age
6 - 10 years. Residual sweetness 200 - 280 g/L.

Grand Rutherglen Muscat – Average age
11 - 19 years. Residual sweetness 270 - 400 g/L.

Rare Rutherglen Muscat – Minimum age
20+ years – but wines in the blend can be much older. Residual sweetness 270 - 400 g/L