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WSET Diploma D5 - Fortified Wines > 4. Madeira > Flashcards

4. Madeira Flashcards

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1
Q

What are the origins of the island of Madeira?

A

Madeira (the island) was colonised in 1420 by Portuguese and they cleared the island of large forest areas to plant sugar, wheat and vines.

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2
Q

How did the Madeira wine style come about?

A

Exports grew in the 17th and 18th centuries as British merchants sent wine to their colonies in WI and North America. The variable temperatures on the boats and hot conditions improved the wine.

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3
Q

Why was the 19th century problematic for Madeira?

A

Powdery mildew and phylloxera hit the island destroying vines and reducing yields almost to zero.

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4
Q

Why was the 20th century problematic for Madeira?

A

Prohibition in the USA, two world wars and the Russian Revolution impacted trade in many of its major markets.

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5
Q

When was The Instituto do Vinho, do Bordado e do Artesanato da Madeira (IVBAM) founded?

A

2006.

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6
Q

What is the English translation of IVBAM?

A

The Instituto do Vinho, do Bordado e do Artesanato da Madeira (IVBAM).

The Wine, Embroidery and Handicraft Institude of Madeira.

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7
Q

Portugal joined the EU in 1986. What two impacts did this have for Madeira?

A

1) Additional regulations.
2) EU subsidies.

Both led to improvements in quality.

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8
Q

What is the climate typically like in Madeira?

A

Temperate.

Warm, humid summers (20-22 celcius average) and mild winters (16-17 celcius).

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9
Q

What can be a problem in winter?

A

Lack of winter dormancy due to mild temperatures in the warmest sites.

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10
Q

What effects does the mountainous terrain of Madeira have?

A

The mountains cause moist air in the humid winds from the north to cool and condense into rainclouds resulting in cool and wet conditions for the north and centre of the island.

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11
Q

In what seasons does the majority of rain fall in Madeira?

A

Autumn and winter.

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12
Q

What are the predominant soils in Madeira?

A

Volcanic in origin and high in organic matter and minerals.

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13
Q

Up to what altitude are vines planted in Madeira?

A

800 MASL.

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14
Q

Madeira has how many hectares under vine?

A

450 ha.

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15
Q

Where are most vineyards located in Madeira?

A

Around the north and south coasts.

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16
Q

What are the six recommended grape varieties planted in Madeira?

A

1) Tinta Negra
2) Sercial
3) Verdelho
4) Boal
5) Malvasia
6) Terrantez

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17
Q

What is the most planted grape variety in Madeira?

A

Tinta Negra.

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18
Q

Since what year have producers been able to state the variety Tinta Negra on labels?

A

2015.

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19
Q

Tinta Negra is commonly used in what sort of wines?

A

All sweetness levels but where the level of sweetness rather than grape variety appears on the label.

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20
Q

Sercial is known for what?

A

High acidity and the driest styles of Madeira.

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21
Q

Sercial is resistant to what disease pressure?

A

Resistant to powdery mildew.

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22
Q

Sercial is susceptible to what disease pressure?

A

Susceptible to botrytis.

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23
Q

Verdelho is susceptible to what four threats?

A

1) Botrytis
2) Coulure
3) Downy mildew
4) Powdery mildew

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24
Q

Where does Boal grow best?

A

Warm, low altitude sites in the island’s south.

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25
Q

Boal is susceptible to what threat?

A

Drought and so requires irrigation.

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26
Q

Malvasia is susceptible to what threats?

A

1) Powdery mildew that can limit yields (Candida)
2) Botrytis (de Sao Jorge)

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27
Q

Malvasia is an umbrella term for what two grape varieties in Madeira?

A

1) Malvasia Candida.
2) Malvasia de Sao Jorge.

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28
Q

Of the two Malvasia varieties, which is the most common on Madeira?

A

Malvasia Candida.

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29
Q

To prevent powdery mildew on Malvasia, where is it best grown?

A

In the island’s south at altitudes of 1-200m with plenty of sun.

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30
Q

What two varieties are grown mostly in the north?

A

Verdelho & Sercial.

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31
Q

Which variety is grown widely across the island?

A

Tinta Negra.

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32
Q

What two varieties are grown mostly in the south?

A

Malvasia & Boal.

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33
Q

Terrantez is susceptible to what threats?

A

1) Powdery mildew.
2) Botrytis.

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34
Q

To avoid botrytis when is Terrantez typically picked (ABV potential)?

A

9%.

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35
Q

What is the pergola system referred to in Madeira?

A

Latadas.

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36
Q

What does the latada trellising system allow for?

A

Air circulation above and beneath the vine, which reduces the incidence of fungal disease.

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37
Q

Vineyards that are planted with cordon-trained, VSP-trellised vines are referred to as what?

A

Espaldeira.

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38
Q

Which is the preferred training method for new vineyards and why?

A

1) Espaldeira.
2) Easier to control canopy growth and carry out various vineyard tasks.

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39
Q

How is irrigation facilitated in Madeira?

A

Rainwater is carried from the centre of the island to vineyard areas by small irrigation channels (levadas).

40
Q

Madeira’s official harvest date is decided by the IVBAM in consultation with growers and producers but is typically in what months?

A

Late August and early September.

41
Q

What is the minimum potential alcohol permitted at harvest and how is this assessed?

A

1) 9%.
2) Using a refractometer in the presence of two IVBAM representatives.

42
Q

What is the ABV of the fortifying spirit?

A

96%.

43
Q

What are the common fining agents used in Madeira production?

A

1) Bentonite.
2) Gelatine.
3) Albumin.

44
Q

What is the common filtration method used in Madeira production?

A

Diatomaceous earth via Kieselguhr (rotary or vertical).

45
Q

What are the two maturation pathways in Madeira?

A

1) Estufagem.
2) Canteiro.

46
Q

What are estufas?

A

Temperature controlled stainless steel tanks in which Madeira is heated as part of the Estufagem maturation process.

47
Q

What temperature range are the estufas heated to?

A

45-50 celcius.

48
Q

How are estufas heated?

A

Using a heating coil or water jacket.

49
Q

How long must the wine remain in estufas as part of the Estufagem maturation process?

A

A minimum of three months.

50
Q

How is some oxidation permitted during the Estufagem maturation process and why?

A

The tank is sealed but often not to the top to aid oxidation and room for the wine to expand.

51
Q

Once the heating process has finished, what are the next three winemaking steps as part of the Estufagem process?

A

1) The wine is cooled
2) Filtration
3) Left to rest of 6-12 months.

52
Q

When are wines made using the Estufagem maturation process permitted to be sold?

A

Not until 31 October of the second year post-harvest.

53
Q

For what style of wine is the Estufagem maturation process typically used?

A

3- and 5-year-old wines made from Tinta Negra.

54
Q

What size barrels are commonly used as part of the Canteiro maturation process?

A

400-700 L with a small headspace to aid oxidation.

55
Q

What temperature range is common as part of the Canteiro maturation process?

A

25-40 celcius.

56
Q

Describe the Canteiro maturation process in four steps.

A

1) Wines are matured in old oak in a warm environment such as a warehouse.
2) Younger wines are commonly stored in the warmest parts of the warehouse.
3) Wines are moved to the cooler parts of the warehouse as the maturation process continues.
4) Despite the high humidity (70-90%), the warm conditions cause evaporation of water, which concentrates alcohol to 19-20%.

57
Q

What is the earliest a wine made via the Canteiro maturation process may be sold?

A

Three years after the 1st January post-harvest.

58
Q

For both the Estufagem and Canteiro maturation processes, who must seal and unseal the maturation vessels?

A

An IVBAM representative only.

59
Q

A producer may continue to mature their Madeira after the minimum terms. In what vessels might this take place and why?

A

1) Larger wooden barrels, stainless steel or demi-johns.
2) To limit further evaporation.

60
Q

A producer may continue to mature their Madeira after the minimum terms and apply to the IVBAM for an EU subsidy if they agree to continue the maturation period for how long?

A

Five years with the subsidy dependent on the volume in hectolitres.

61
Q

Besides fining and filtration, what three other adjustments might be made to Madeira depending on style and price point?

A

1) RCGM can be added to increase sweetness.
2) Caramel colouring can be added.
3) Carbon fining can be used to strip colour/unwanted flavours.

62
Q

What impact do the maturation processes have on the wine’s colour, aroma and flavour?

A

1) Colour turns to brown.
2) Tertiary and dried fruit aromas.
3) Caramelisation of sugar giving apricot, rasin, caramel, chocolate, nuts, smoke.

63
Q

What are the five labelling terms used to indicate sweetness?

A

1) Extra dry.
2) Dry.
3) Medium dry.
4) Medium sweet (medium rich).
5) Sweet (rich).

64
Q

If a Madeira is varietally labelled Sercial it is likely to be what sweetness?

A

Extra dry or dry.

65
Q

If a Madeira is varietally labelled Verdelho it is likely to be what sweetness?

A

Medium dry.

66
Q

If a Madeira is varietally labelled Boal it is likely to be what sweetness?

A

Medium sweet.

67
Q

If a Madeira is varietally labelled Malvasia it is likely to be what sweetness?

A

Sweet.

68
Q

If a Madeira is varietally labelled Terrantez it is likely to be what sweetness?

A

Medium dry or medium sweet.

69
Q

If a Madeira is varietally labelled Tinta Negra it is likely to be what sweetness?

A

Any level of sweetness.

70
Q

What eight indications of age can be found on Madeira?

A

5, 10, 15, 20, 30, 40, 50 and more than 50.

71
Q

Wines that are five years old tend to be made using which grape variety and which maturation process?

A

1) Tinta Negra.
2) Estufagem.

72
Q

Wines that are 10 years old or older tend to be made using which grape variety and which maturation process?

A

1) White varieties.
2) Canteiro.

73
Q

What does the term Corrente indicate?

A

A standard Madeira that doesn’t qualify for an age statement that is typically sold 2-3 years post-harvest.

74
Q

What is Rainwater (4)?

A

1) A wine made in a relatively light style.
2) Around 18%.
3) Must be medium dry.
4) Maximum age indication of 10 years.

75
Q

What is Frasqueira/Garrafeira (4)?

A

1) The flagship of a producer’s range.
2) Minimum 20 years.
3) Prescribed grape variety stated on the label.
4) Must be assessed by IVBAM.

76
Q

What is Colheita in Madeira?

A

A varietal vintage Madeira aged in wood.

77
Q

How long much a Colheita be matured in wood?

A

A minimum of five years.

78
Q

How many producers are there in Madeira?

A

Eight.

79
Q

What are the three largest Madeira companies?

A

1) Justino’s.
2) Madeira Wine Company.
3) H&H.

80
Q

Which is the only producer to own their own vineyards?

A

Henriques & Henriques.

81
Q

What is the name of H&H’s 10ha vineyard?

A

Quinta Grande.

82
Q

Producers will likely need to buy fruit from many producers. How do they do this to streamline the process?

A

They will use agents.

83
Q

What are the three categories that make up the bulk of Madeira sales?

A

1) Corrente.
2) 5 year old.
3) 10 year old.

84
Q

How is most Terrantez sold?

A

As Frasqueira or 20 year old wine.

85
Q

What is the current trend of Madeira sales?

A

A gradual general increase.

86
Q

What are the three largest markets for Madeira sales?

A

1) France.
2) Madeira.
3) Japan.

87
Q

What per cent of Madeira’s total sales is of that for the food industry?

A

20%

88
Q

What are the three main councils (concelho) aka wine growing areas?

A

1) Camara de Lobos
2) Sao Vicente
3) Santana

89
Q

Why might the soils need to be treated with lime (2)?

A

1) They are high acidity due to their volcanic origins.
2) Raising their pH allows the absorption of nitrogen, potassium and phosphorus.

90
Q

What are the main four disease pressures?

A

1) Downy mildew.
2) Powdery mildew
3) Botrytis.
4) Phomopsis

91
Q

Why are powdery mildew, phomopsis and botrytis a problem?

A

They are encouraged by Madeira’s warm, humid conditions.

92
Q

Why is downy mildew a problem?

A

It is encouraged by warm shaded conditions and spread by wind.

93
Q

Why does harvest typically occur later in the north?

A

It is cooler and wetter.

94
Q

Why might pectolytic enzymes be added before destemming/crushing (2 reasons).

A

1) Aids extraction of colour and aromatic compounds.
2) Increases the rate of clarification.

95
Q

What is the largest age category by sales volume?

A

Corrente/3 year old

96
Q

What is the largest sweetness style by sales volume (3 year old)?

A

Rich

97
Q

During harvest what are four examples of information recorded by the Institute?

A

1) Date
2) Place of (fruit) receipt
3) Quantity (kg)
4) Potential alcohol

WSET Diploma D5 - Fortified Wines (7 decks)

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