WINEMAKING | MUSCATS

Question 1

Typical flavour profile of a youthful, unaged muscat

Answer 1

Medium gold in colour, floral and aromatic (orange blossom, rose and grape)

Sweet but not luscious

Question 2

Process of making a youthful, unaged muscat

Answer 2

Grapes picked when they are ripe and healthy

Raisining or drying the grapes is not practised to preserve the pure varietal character

Once crushed, the juice may be separated from the skins but some skin contact is widely used to help increase aromatic intensity and add richness

Fermentation is cool and stopped by the fortification with 96% abv grape spirit to give a sweet wine

Stored in inert vessels to preserve primary fruit flavour prior to bottling

Question 3

Typical flavour profile of a fully developed, aged muscat

Answer 3

Amber to brown

Sweet or luscious

Pronounced oxidative aromas, but with varietal character

Question 4

Process of making a fully developed, aged muscat

Answer 4

Grapes picked when they are ripe and healthy

(Some producers allow raisining to happen prior to picking to make a more luscious style)

Fermentation takes place on skins

Fortification takes place when fermentation has reached 2%

Oxidative ageing

Old and large oak used

Aged in warm conditions

Blended before bottling