4.2 Winemaking Flashcards
True or false?
On arrival at the winery, grapes are checked for weight, health and potential alcohol, destemmed and crushed. This may be done at any time during harvest with just the harvest staff present.
False. Representatives of IVBAM must be present for the arrival of all grapes!
True or false?
In Madeira, the use of skin contact varies according to the producer.
True. For example, wines from Tinta Negra are often fermented on their skins, particularly for medium sweet and sweet styles of wine. Some producers have introduced a period of skin contact for wines made from white grapes.
Describe Madeira’s fermentation and fortification process.
The fermentation usually takes place in stainless steel vessels with ambient yeasts. The timing of fortification will depend on the style of wine that is being produced, with sweeter styles being fortified earlier in the fermentation to retain more residual sugar; wine for sweet styles may ferment for a little as two days, whereas wine for dry styles may ferment for around a week. The fortifying alcohol must be 96% abv grape spirit (compared to 77% abv in Port), and therefore it will be neutral in style. Producers are free to purchase the alcohol from wherever they choose, but its quality must be checked by IVBAM. After fortification the wines will usually contain 17-18% abv.
True or false?
Wines in Madeira are not fined or filtered before maturation.
False. Before maturation the wines will be fined (bentonite, gelatine and albumin are commonly used) and filtered (usually with diatomaceous earth) to clarify the wine.
The batches of wines will also be tasted and classified according to their style and quality. This will determine their maturation pathway.
The maturation process for modern Madeira replicates the ____, oxidative conditions that the wine was subject to when being shipped in the 17th and early 18th centuries.
The maturation process for modern Madeira replicates the hot, oxidative conditions that the wine was subject to when being shipped in the 17th and early 18th centuries.
List the two options of maturation in Madeira.
- Estufagem
- Canteiro
Describe the Estfagem maturation profess in Madeira.
This process involves the wine being heated in temperature controlled stainless steel vessels called estufas. The tanks are heated to 45-50°C (a maximum of 55°C 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. The wine is then allowed to cool, it is filtered and then left to rest for 6-12 months. 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. It tends to be used for 3- and 5-year-old wines made from Tinta Negra.
Describe the Canteiro maturation profess in Madeira.
This is a longer and more resource-intensive process associated with higher quality wines. The wines are matured in old oak vessels in a warm environment. This may be a loft or warehouse, both of which are heated by the sun. The vessels are usually 400-700 L in size, and left with a small headspace of air, to aid oxidative development. Temperatures usually range from 25-40°C. It is not uncommon for producers to own warehouses that reach different average temperatures (depending on location and design) and it is also usual for the warehouses to have warmer and cooler areas within them (e.g. vessels stored nearer the roof will be warmer than those nearer the ground). It is typical for young wines to be stored in the warmest conditions, before being moved to cooler parts of the warehouse for extended ageing. Humidity is high, but in these warm conditions, evaporation of water still causes the alcohol to rise very gradually to 19-20% abv. This also causes other compounds in the wine, such as sugars, acidity and aroma compounds to concentrate. Volatile acidity also rises. Madeira is rarely racked, but due to the loss of water, barrels need regular topping up. These wines cannot be sold until three years after the 1st January following harvest, and, as with the estufagem system, a representative of IVBAM must seal and unseal the vessels.
True or false?
Beyond the Estfagem and Canteiro maturation methods, further ageing may be carried out often in larger wooden vessels, stainless steel vats or demi-johns to limit further evaporation.
True.
Beyond the minimum permitted time periods for estufagem and canteiro, producers may apply to IVBAM for an EU subsidy tooffset the cost of ageing their wine if they agree to age it for a further five years. The subsidy depends on the volume in hectolitres.
IVBAM will seal the vessel and then unseal it after 5 years. The 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. As the five years comes to an end, the producer can decide whether to apply for another five-year subsidy.
True or false?
The maturation processes used for Madeira have a significant impact on the style of the wine.
True.
Oxidation causes the colour to gradually turn to brown and primary aromas to develop into tertiary notes of dried fruit. The warm ageing conditions speed up oxidation and cause caramelisation of the sugar in the wine. The final wines have a range of flavours dependent on style, age and quality including dried fruits such as apricot and raisin, caramel, chocolate, nuts and often a smoky character.
True or false?
Most Madeira is a vintaged-aged product.
False.
Most Madeira is a non-vintage product, and therefore blending wines from different vintages and different vineyard locations for consistency of style year-on-year is standard practice. There will also be some variability amongst different barrels in different areas of the warehouse and therefore this can also help attain a certain style or achieve consistency. Blending can also be used to achieve a certain style or for 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.
Can adjustments be made to Madeira before bottling?
Yes. Adjustments can be made as necessary, as well as fining and filtering before bottling. Caramel is used in a number of the inexpensive and mid-priced wines to add colour. By comparison, carbon fining can be used to strip colour. RCGM can be added to increase sweetness if needed, or blending with some drier wine to decrease sweetness.
As of 2015, all Madeira must be labelled with a ____________.
As of 2015, all Madeira must be labelled with a bottling date.
