Rutherglen Muscat - Winemaking - Maturation
5 important questions on Rutherglen Muscat - Winemaking - Maturation
What happens during maturation of Rutherglen Muscat
- Water evaporates gradually from the oak vessels
- > alcohol, sugar and acidity levels rise gradually
What impacts the speed of maturation of Rutherglen Muscat and how
- the heat
- warmer > quicker
- the size of the barrel
- smaller > quicker
- the humidity
- dry conditions > quicker
Are the barrels for Rutherglen Muscat topped up?
- Some producers top up to reduce ullage > fresher, less oxidative style
- Some producers don't > encourages oxidative flavours to develop
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How does Rutherglen Muscat changes during maturation
- From pale pink, ruby or garnet to deep brown
- increase of
- sweetness
- alcohol
- acidity
- fuller-bodied
- more syrupy
- more tertiary flavours
Why is blending important for Rutherglen Muscat
- Most are non-vintage wines, or 'house- style' so to retain consistency of style year on year:
- blending younger and older wines to gain optimum balance between freshness and complexity
- Some producers use a kind of solera system
- wine from less-ripe grapes that have been stored in cool conditions or have been matured for less time
- > fresher, fruitier style
- wines with different levels of sugar
- > can fine-tune the perception of sweetness in the final wine
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