4.2: Madeira - Winemaking Flashcards
On arrival at the winery, what must the grapes go through?
- checked for weight, health and potential alcohol (representatives of IVBAM must be present for the arrival of all grapes)
- destemmed
- crushed
Is skin contact used?
- use of skin contact varies according to the producer
- some producers use a period of skin contact for wines made from white grapes
Give an example of a grape that often ferments on its skins and describe the final style.
- Tinta Negra
- medium sweet and sweet styles
In what type of vessel does fermentation typically take place?
stainless steel vessels
What type of yeast kickstarts fermentation?
ambient yeasts
What does the timing of fortification depend on?
- depend on the style of wine that is being produced
- sweeter styles fortified earlier in the fermentation to retain more residual sugar
How long might the fermentation last for sweet styles? Dry styles?
- wine for sweet styles may ferment for a little as two days
- wine for dry styles may ferment for around a week
What are the requirements for the fortifying alcohol? What does that mean in terms of style?
- must be 96% abv grape spirit (compared to 77% abv in Port)
- therefore it will be neutral in style
From where can producers purchase the fortifying alcohol?
free to purchase the alcohol from wherever they choose, but its quality must be checked by IVBAM
After fortification, what is the typical abv?
17-18% abv
How are the wines typically clarified prior to maturation?
- fined (bentonite, gelatine and albumin are commonly used)
- filtered (usually with diatomaceous earth)
How is the maturation pathway determined?
batches of wines will also be tasted and classified according to their style and quality
What does the maturation process for modern Madeira replicate?
the hot, oxidative conditions that the wine was subject to when being shipped in the 17th and early 18th centuries
What are the two options for maturing Madeira?
- Estufagem
2. Canteiro
Describe the Estufagem aging process.
- quick aging process
- wine heated to 45-50°C (a maximum of 55°C is permitted) in temperature controlled stainless steel vessels called estufas
- tanks headed using a heating coil or water jacket
- wine must remain in tank for a minimum of 3 months
- wine allowed to cool, filtered
Who must seal and break the seal of the tank in the both ageing system?
representatives from IVBAM
Are the estufas typically filled to the top? Why or why not?
- no, usually not filled to the top
- permits some oxidation
For what types of wines is the Estufagem ageing system typically used?
- does not produce wines with the same level of complexity as the more gradual canteiro process
- 3- and 5-year-old wines made from Tinta Negra
Describe the Canteiro aging process.
- longer and more resource-intensive process associated with higher quality wines
- wines matured in old oak vessels in a warm environment (loft or warehouse heated by the sun)
- vessels usually 400-700 L in size
- temperatures usually range from 25-40°C
Are the Canteiro aging vessels typically filled to the top? Why or why not?
- yes, typically left with a small headspace of air
- to aid oxidative development.
Where are the Canteiro aging vessels housed?
- producers might own warehouses that reach different average temperatures (depending on location and design)
- warehouses might have warmer and cooler areas within them (e.g. vessels stored nearer the roof will be warmer than those nearer the ground)
Where are the youngest wines typically stored in the Canteiro system? To where do they move as they age?
- in the warmest conditions
- moved to cooler parts of the warehouse for extended ageing
What happens to the wine during ageing in the Canteiro system?
- high humidity + warm conditions cause evaporation of water
- alcohol rises very gradually to 19-20% abv
- other compounds in the wine, such as sugars, acidity and aroma compounds to concentrate
- volatile acidity increases
What is required during Canteiro aging?
- rarely racked
- requires regular topping up
When can Canteiro wines be sold?
cannot be sold until three years after the 1st January following harvest
Beyond the two systems, what further ageing might be carried out?
in larger wooden vessels, stainless steel vats or demi-johns to limit further evaporation
Why might producers try to age their wines for longer?
- producers may apply to IVBAM for an EU subsidy to offset the cost of ageing their wine if they agree to age it for a further five years
- subsidy depends on the volume in hectolitres
If a producer gets the subsidy to age for 5 additional years, what is the protocol?
- IVBAM seal and unseal the vessel
- producer can request permission to check the wine and adjust it as necessary, under the supervision of a representative from IVBAM, within the five years
- when five years comes to an end, the producer can decide whether to apply for another five-year subsidy
What is the effect of the Madeira maturation process on the wine?
- oxidation causes colour to gradually turn to brown
- primary aromas develop into tertiary notes of dried fruit
- warm ageing conditions speed up oxidation and cause caramelisation of the sugar in the wine
Describe Madeira after ageing.
final wines have a range of flavours dependent on style, age and quality:
- dried fruits such as apricot and raisin
- caramel
- chocolate
- nuts
- often a smoky character
Is most Madeira vintage?
- no, most is non-vintage
- blending wines from different vintages and different vineyard locations for consistency of style year-on-year is standard practice
Why is blending important? Give examples.
- consistency:
- different vintages, different vineyard locations. barrels in different areas of the warehouse blended for consistency - complexity:
- wines in the youngest age categories may be matured mainly in estufas but the blend may include some older canteiro wines to bring a greater complexity of flavours
- barrels in different areas of the warehouse blended
What is used in a number of the inexpensive and mid-priced wines to add colour?
caramel
What is used to strip color?
carbon fining
What can be added to increase sweetness? Decrease sweetness?
- increase: RCGM
- decrease: blending with drier wine
What must all Madeira be labelled with (as of 2015)?
bottling date
