Final answer:
The question touches on wine storage conditions rather than types of wine, highlighting that wines should not be stored in hot warehouses as it can lead to spoilage. Fortified wines like Madeira experience controlled heating during production but properly stored wines should be kept in cool, stable conditions.
Step-by-step explanation:
When referring to wines being left to bake in a hot above ground warehouse, it seems that the question is dealing with improper storage conditions for wine, rather than a specific type of wine product. Storing wine at high temperatures can lead to premature aging and spoilage. Ideally, wine should be stored in a cool, temperature-controlled environment, away from direct sunlight and sources of heat.
However, there are no specific types of wine that are intentionally left to bake in hot conditions as this would negatively affect their quality. Some types of fortified wines, like Madeira, undergo a controlled heating process as part of their production, but this is a carefully managed aspect of the winemaking process, not an effect of poor storage.
If the question is meant to inquire what types of wine could theoretically withstand such conditions better, one might argue that wines with higher sugar and alcohol content may be slightly more resilient. Yet even these would suffer quality degradation if exposed to high temperatures over prolonged periods.