Fortified Muscats

Question 1

What aroma/flavor characteristics do all Muscat varieties have in common?

Answer 1

• Low to medium acidity

- Perfumed aromas of orange blossom, rose, and grape

Question 2

How is a typical Muscat de Beaumes-de-Venise produced?

Answer 2

• Grapes are picked when ripe and healthy
• Grapes are crushed and may be separated from the skins OR some skin contact may occur before/during fermentation
• Fermentation is cool and stopped by fortification by a 96% ABV grape spirit to create a sweet wine
• Wines are stored in inert vessels before bottling and handled protectively

Question 3

How is a typical Rutherglen Muscat produced?

Answer 3

• Grapes are picked when ripe and healthy OR can be allowed to raisin slightly on vine
• Fermentation will take place on the skins
• If a luscious style is desired, fortification will take place early, maybe at only 2% ABV
• Wine undergoes a period of oxidative aging in old wood that can last for decades
• The oldest wines are given an aromatic lift by blending in some youthful wine prior to bottling

Question 4

Describe the difference in appearance and taste between a fortified Muscat that is youthful and unaged versus a fully developed, aged version

Answer 4

• Youthful versions are medium gold, floral, and aromatic; they are sweet but rarely luscious
• Aged versions are amber to brown, display pronounced oxidative aromas alongside traditional floral notes, and can be sweet or luscious