3 - Madeira Winemaking Flashcards

1
Q

Grapes arrival at the winery

A
  • checked for weight, heath, potential alcohol
  • IVBAM representatives must be present for the arrival of all grapes
  • destemmed and crushed
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2
Q

Skin contact

varies according to the producer

A
  • tinta negra are often fermented on their skins (particularly for medium sweet and sweet styles of wine)
  • producers have introduced a period of skin contact for wines made from white grapes
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3
Q

Fermentation

A
  • usually takes place in stainless steel vessels with ambient yeasts
  • timing of fortification will depend on the style of wine that is being produced
  • sweeter styles being fortified earlier in the fermentation to retain more residual sugar
  • wine for sweet styles may ferment for little as two days
  • wine for dry styles may ferment for around a week
  • fortifying alcohol must be 96%abv grape spirit
  • producers are free to purchase the alcohol from where they choose but the quality must be checked by IVBAM
  • after fortification the wines will usually contain 17-18%abv
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4
Q

fining, filtering or clarifying

before maturation

A

-fined
bentonite, gelatine and albumin are commonly used

-filtered or clarifying
usually with diatomaceous earth

-batches of wines will also be tasted and classified according to their style and quality, this will determine their maturation pathway

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5
Q

maturation two options

process for modern madeira
replicates the hot, oxidative conditions that the wine was subject to when being shipped in the 17th and 18th centuries were

A
  • ESTUFAGEM
  • this process involves the wine being heated in temperature controlled stainless steel vessels called estufas
  • vessels are heated to 45-50C (a maximum of 55C is permitted) using a heating coil or water jacket, and the wine must remain in tank for a minimum of 3 months.
  • representatives from IVBAM seal the vessel at the start of maturation and will break the seal when maturation is complete
  • although the tank is sealed, it is usually not filled to the top, permitting some oxidation
  • wine is then allowed to cool, it is filtered and then left to rest for 6-12months
  • wines may not be sold until the 31st October of the second year following harvest
  • wines produced by estufagem used to be described as baked or stewed, however, the process has improved significantly over recent years
  • that said this quick ageing process does not produce wines with the same level of complexity as the more gradual CANTEIRO process
  • tends to be used for 3- and 5-year-old wines from tinta negra
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6
Q

maturation two options

process for modern madeira
replicates the hot, oxidative conditions that the wine was subject to when being shipped in the 17th and 18th centuries were

A
  • CANTEIRO
  • linger and more resource-intensive process associated with the higher quality
  • matured in old oak vessels usually 400-700L in a warm environment
  • loft of warehouse which are heated by the sun
  • to help oxidation the vessels are left with a small headspace of air
  • temperature usually range from 25-40C
  • is common for a producers to own warehouses that reach different averages temperatures (depending on location and design)
  • in the warehouses to have warmer areas vessels store nearer the roof and cooler areas vessels store nearer the ground

-normally young wines are stored in warmest conditions before being moved to the cooler areas for extended ageing

  • humidity is high, but in these warm conditions, evaporation of water still causes
  • alcohol to rise very gradually to 19-20%abv
  • sugars rise
  • volatile acidity rise
  • aromas compounds concentrate
  • rarely vessels are racked
  • due to the loss of water vessels need regular topping up
  • wines cannot be sold until 3 year the 1st January following harvest
  • with the CANTEIRO system a representative of IVBAM must seal and unseal the vessels
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7
Q

further ageing

A
  • carried in large wooden vessels, stainless steel vats or Demi-johns to limit further evaporation
  • beyond the minimum permitted time periods for estufagem or CANTEIRO
  • producers may apply to IVBAM for a EU subsidy to offset the cost of ageing wine if they agree to age it for further five years
  • subsidy depends on the volume in hectolitres
  • IVBAM will seal the vessels and then unseal it after 5 years
  • producer can request permission to check the wine and adjust it as necessary with IVBAM supervision, with in the 5 years

-as the 5 years comes to an end the producer can decide whether to apply for another 5 year subsidy

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8
Q

the maturation processes used for Madeira have a significant impact on the style of the wine

A

-oxidation causes
(Colour to gradually turn to brown)
(Primary aromas to develop into tertiary notes and dried fruits)

-warm ageing conditions
(Speed up oxidation)
(Cause caramelisation of the sugars in the wine)

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9
Q

final wine have a range of flavours

A
  • dependent on the style
  • age and quality
  • dried fruits such apricot and raisin
  • caramel
  • chocolate
  • nuts
  • often a smoky character
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10
Q

most of madeira is a non-vintage

A
  • blending wines from
  • different vintages
  • different vineyards locations
  • some variability amongst different vessels in different areas of the warehouse (this can help attain a certain style or achieve consistency
  • consistency of style year on year is standard practice
  • blending can also be used to achieve a certain style or for complexity
  • youngest age category may be matured mainly is estufas but the blend may include some older CANTEIRO wines to bring greater complexity of flavours
  • adjustments can be made as necessary
  • fining and filtering before bottling
  • caramel is used in a number of the inexpensive and mid-priced wines to add colour
  • carbon fining can be used to remove colour
  • RCGM can be added to increase sweetness if needed
  • blending with some drier wine to decrease sweetness
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11
Q

As of 2015 all madeira must be labelled with a bottling date

A

-

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