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WSET 4 D5 by Sarp Sarac > D5.C4. Madeira > Flashcards

D5.C4. Madeira Flashcards

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1
Q

The Island of Madeira began to be colonised by Portuguese shortly after which year

A

1420

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2
Q

How did the grape become the main export during 16th century?

A

Although initially sugar, wheat and vines were the main crops and exports, the sugar industry declined during the 16th Century mainly due to competition from other countries, and wine became the main export

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3
Q

How is “Madeirasation” invented?

A

It was found that long periods of time in variable temperatures and hot conditions in the holds of ships sailing to and from the tropics improved the quality of the wines and soon the wines were used as hold ballast on such trips, with the sole purpose of improving the quality of the wine

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4
Q

Which events adversely affected Madeira wine trade in 19th and 20th centuries?

A
  • 19th century: Powdery mildew and then phylloxera
  • 20th century:
    +Prohibition in the USA
    +World Wars
    +Russian revolution
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5
Q

In which century, the sales for Madeira peaked?

A

18th century

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6
Q

What are the institutes founded to supervise Madeira production?

A
  • The Instituto do Vinho da Madeira in 1979
  • It is uperceded in 2006 by the Instituto do Vinho, do Bordado e do Artesanato da Madeira (IVBAM)
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7
Q

How is the climate in Madeira?

A
  • Warm summers (around 20–22°C)
  • Mild winters (around 16–17°C)
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8
Q

What can be the adverse result of mild winters in Madeira?

A

Lack of winter dormancy can be a problem in the warmest sites

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9
Q

What is the effect of high mountains reaching up to 1800 m, on the climate of Madeira?

A

They cause moist air in the humid winds arriving from the north-west to cool and condense into rainclouds, meaning that the north and centre of the island are considerably cooler and wetter

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10
Q

What is amount of rainfall in Madeira?

A
  • It can exceed 3,000 mm
  • The majority of rain falls in the autumn and winter
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11
Q

What is the total area under vine in Madeira?

A

450 ha

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12
Q

Vineyards are located in which areas of Madeira?

A

The vineyards can be found up to altitudes of around 800 m and tend to be located relatively near the coast with forests covering the mountainous centre of the island

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13
Q

How is the soil in Madeira?

A

Volcanic and high in nutrients

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14
Q

How is the vigor of the vines in Madeira?

A

The fertile soil together with the plentiful rain result in vigorous vines

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15
Q

How did the powdery mildew and phylloxera dramatically changed the make-up of grape varieties on Madeira?

A
  • Producers began to plant American and hybrid vines that were more resistant to pests and disease, and could therefore produce large, reliable crops
  • However, these vines could not produce wines of the same quality as vinifera varieties
  • With help from EU schemes, a significant proportion of these vineyards has been replanted
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16
Q

What is the traditional and contemporary classifications for the grapes used for Madeira?

A
  • Traditional: Noble, good and authorized
  • Contemporary: Recommended and authorized
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17
Q

What are the noble grapes for Madeira?

A

Sercial, Verdelho, Boal and Malvasia

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18
Q

What is the main vinifera variety that has been planted after phylloxera?

A

Tinta Negra (once categorised as ‘good’ but now is ‘recommended’)

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19
Q

What are the properties of Tinta Negra?

A
  • Most planted variety on the island
  • High yielding and easy to grow
  • Only since 2015, that producers have been able to state the grape variety, Tinta Negra, on the label
  • Much Tinta Negra is used to make wines where a level of sweetness rather than a grape variety appears on the label
  • Used to produce wines at all sweetness levels
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20
Q

What are the properties of Sercial?

A
  • High acidity
  • Used in the driest styles of Madeira
  • Late ripening and especially in cool sites can be the latest variety to be picked
  • Resistant to powdery mildew
  • Susceptible to botrytis bunch rot
  • Can experience poor fruit set
  • Plantings are small
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21
Q

What are the properties of Verdelho?

A
  • It is the second most planted vinifera variety
  • High acidity, slightly lower than sercial
  • Susceptible to botrytis bunch rot, coulure, and downy and powdery mildews
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22
Q

What are the properties of Boal?

A
  • It is an umbrella term for a number of grape varieties
  • The variety that grows on Madeira is Boal Cachudo, and is also named Malvasia Fina
  • It grows best on the warm, low altitude sites in the south of the island
  • It is susceptible to drought and therefore needs adequate irrigation to thrive
  • Typically used to produce semi-sweet wines
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23
Q

What are the properties of Malvasia?

A
  • It is an umbrella term for a number of grape varieties
  • Malvasia Cândida was historically the most important Malvasia, and is still highly prized for its quality but it is very susceptible to powdery mildew, so plantings are limited
  • Malvasia de São Jorge is the most common Malvasia grown on Madeira. It can produce relatively high yields but is susceptible to botrytis bunch rot
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24
Q

What are the properties of Terrantez?

A
  • Plantings are very limited
  • It is susceptible to powdery mildew and botrytis bunch rot and is therefore picked soon after it reaches 9% abv potential alcohol
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25
Q

What is the layout of the vineyards in Madeira?

A

Since Madeira is a mountainous island many vineyards are terraced to make planting on steep slopes viable

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26
Q

What is the common training systems in Madeira?

A
  • Vines are generally trained and trellised into a pergola system, here called latadas
  • Vines are also planted with cordon-trained, VSP-trellised vines, here called espaldeira
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27
Q

What are the advantages of pergola system (latadas) in Madeira?

A
  • It allows air circulation above and beneath the vine which helps reduce incidence of fungal disease
  • It also permits other crops to be grown on the land underneath, making effective use of a small landholding
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28
Q

Why is the disease pressure high in Madeira?

A

Because of Madeira’s warm, humid climate

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29
Q

Which diseases are common in Madeira?

A
  • Downy mildew
  • Botrytis bunch rot
  • Phomopsis
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30
Q

How do the growers fight against diseases in Madeira?

A
  • Canopy management: Shoot positioning and leaf removal
  • Fungicides
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31
Q

Is irrigation required in Madeira?

A

With lower rainfall, irrigation is more required in the south of the island

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32
Q

Where does the water for irrigation come from in Madeira?

A

Rainwater is carried from the centre of the island to vineyard areas by small irrigation channels called “levadas”

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33
Q

How is the harvest date decided in Madeira?

A

The official harvest date is decided by IVBAM in consultation with producers and growers

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34
Q

When is the usual harvest date?

A

Usually at the end of August or the start of September

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35
Q

What is the common method for harvesting?

A

Hand harvesting due to the topography

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36
Q

What should be the minimum potential alcohol at harvest in Madeira?

A

9% abv

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37
Q

In general, when are the grapes harvested in Madeira in terms of potential alcohol?

A

They are picked with average potential
alcohols of no more than 11% abv

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38
Q

Which factors affect the price of the grapes in Madeira?

A
  • Grape health
  • Grape variety: Traditional varieties of Sercial, Verdelho, Boal, Malvasia and Terrantez fetch much more than Tinta Negra
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39
Q

What is the maximum permitted yield in Madeira?

A

The maximum permitted yield varies according to the vintage conditions, but high yields of 150 hL/ha are not unusual

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40
Q

What is the first action when the grapes arrive in the winery in Madeira?

A

The grapes are checked for weight, health and potential alcohol, destemmed and crushed. Representatives of IVBAM must be present for the arrival of all grapes!

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41
Q

Is skin contact used in the production of Madeira?

A
  • It varies according to the producer
  • Wines from Tinta Negra are often fermented on their skins, particularly for medium sweet and sweet styles of wine
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42
Q

What is the preferred vessel for the fermentation of Madeira?

A

Stainless steel

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43
Q

What is the yeast of choice for the fermentation of Madeira?

A

Ambient yeasts

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44
Q

How long does the fermentation last for Madeira, before being fortified?

A
  • Sweet styles: 2 days
  • Dry styles: 1 week
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45
Q

What is the fortifying alcohol for Madeira?

A

It must be 96% abv grape spirit

46
Q

What is the alcohol level of Madeira after fortification?

A

17–18% abv

47
Q

Is clarification performed for Madeira?

A

Yes, before maturation the wines will be fined (bentonite, gelatine and albumin) and filtered (usually with diatomaceous earth)

48
Q

How will the maturation pathway is decided after fortification and clarification was perfomed?

A

The batches of wines will also be tasted and classified according to their style and quality

49
Q

The maturation process of Madeira is inspired by:

A

Hot, oxidative conditions that the wine was subject to when being shipped in the 17th and early 18th centuries

50
Q

Name the methods of maturation of Madeira?

A
  • Estufagem
  • Canteiro
51
Q

What are the preferred vessels for estufagem method?

A

Temperature controlled stainless steel vessels called “estufas”

52
Q

At which degrees and for how long are the wines kept in estufas?

A
  • 45–50°C (maximum permitted is 50°C )
  • 3 months
53
Q

Are the estufas filled completely?

A

No, it is usually not filled to the top, permitting some oxidation

54
Q

How does IVBAM control the maturation process of Madeira?

A

Representatives from IVBAM seal the vessel at the start of maturation and will break the seal when maturation is complete

55
Q

What is the next step after the maturation is completed in estufas?

A

The wine is then allowed to cool, it is filtered and then left to rest for 6–12 months

56
Q

When can be the wines produced by estufagem method be sold?

A

After the 31st October of the second year following harvest

57
Q

Which grape is usually used for the wines produced by estufagem method?

A

Tinta Negra

58
Q

How is the quality of the wines produced by estufagem method, when compared with those produced by canteiro method?

A

Quick ageing process in estufagem method 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

59
Q

What are the preferred vessels for the canteiro method?

A

Old oak vessels of 400-700 L

60
Q

At which degrees are the wines kept in canteiro method?

A

Temperatures usually range from 25–40°C

61
Q

Since it is not uncommon for producers to own warehouses that reach different average temperatures and it is also usual for the warehouses to have warmer and cooler areas within them, how do the producers decide the location for a wine to placed in the warehouse?

A

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

62
Q

What are the effects of the heat on the wine during the maturation of Madeira?

A
  • The evaporation of water causes the alcohol to rise very gradually to 19–20% abv
  • Volatile acidity rises
  • Sugars, acidity and aroma compounds to concentrate
63
Q

When can be the wines produced by canteiro method be sold?

A

3 years after the 1st January following harvest

64
Q

What are the vessels of choice, if a Madeira will be subjected to further ageing? Why?

A
  • Larger wooden vessels, stainless steel vats or demi-johns
  • To limit further evaporation
65
Q

What can the producers apply for if they decide to mature their wine beyond the minimum permitted time periods for estufagem and canteiro methods?

A

They 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 5 years

66
Q

What happens as the 5 years of extra maturation comes to an end?

A
  • IVBAM will unseal it after 5 years
  • Producer can decide whether to apply for another five-year subsidy
67
Q

Can the producers check the wine during the 5 years period of maturation?

A

The producer can request permission to check the wine and adjust it as necessary, under the supervision of a representative from IVBAM

68
Q

What are the effects of the maturation process on Madeira wine?

A
  • Oxidation causes the colour to gradually turn to brown
  • Primary aromas 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 wine has the flavours of dried fruits such as apricot and raisin, caramel, chocolate, nuts and often a smoky character
69
Q

Are Madeiras usually a vintage product?

A

No, most Madeira is a non-vintage product

70
Q

What is the importance of blending in Madeira?

A
  • Consistency: Blending wines from different vintages and different vineyard locations for consistency of the style is important
  • Style: Blending can also be used to achieve a certain style
  • 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
71
Q

Which adjustments can be made before bottling?

A
  • Caramel is used in a number of the inexpensive and mid-priced wines to add colour
  • Carbon fining can be used to strip colour
  • RCGM can be added to increase sweetness
  • Blending with some drier wine to decrease sweetness
72
Q

What are the sweetness levels for Madeira?

A
  • Extra dry
  • Dry
  • Medium dry
  • Medium sweet (medium rich)
  • Sweet (rich)
73
Q

Is there a standart for the sweetness levels of Madeira?

A

No, even wines labelled ‘dry’ demonstrate some degree of sweetness. There is also some overlap between the categories and hence one producer’s ’ dry’ may be another producer’s ‘medium dry’

74
Q

How are the premium priced Madeiras labelled?

A

Varietally labelled

75
Q

Tasting notes for Sercial.

A
  • Extra dry or dry
  • The lightest coloured and bodied of the varietal wines
  • Notes of citrus peel and nuts
76
Q

Tasting notes for Verdelho

A
  • Medium dry
  • Has more residual sugar and therefore more body and a rounder texture than Sercial
  • Slight sweetness on the palate also gives the impression of sweeter flavours such as candied fruits
  • May be slightly darker in colour than Sercial
77
Q

Tasting notes for Boal

A
  • Medium sweet
  • Fuller and sweeter than Verdelho
  • Darker than Verdelho
  • Flavours of caramel, chocolate and candied nuts
78
Q

Tasting notes for Malvasia (Malmsey)

A
  • Sweet
  • Brown in colour
  • Full-bodied
  • Sweetest style, but still balanced by refreshing high acidity
  • Notes of raisins and caramel.
79
Q

Tasting notes for Terrantez

A
  • Medium dry or medium sweet
  • Wines can have relatively high levels of sugar there is always a delicacy to them
  • Citrus peel, caramel and sometimes even floral notes
80
Q

What is the difference of Tinta Negra when compared to other “noble” varieties?

A
  • Since 2015, can also be varietally labelled
  • It can be made at any level of sweetness
81
Q

Is the an indication of style (eg medium dry) appear on the label for varietal wines?

A

No

82
Q

Since when, all Madeira must be labelled with a bottling date?

A

2015

83
Q

What does the age on the label indicate for a Madeira with an indication of age?

A

The age is an indication of style rather than a minimum or an average, which must be verified by IVBAM’s tasting panel

84
Q

Five-year-old Madeiras are tend to be produced from which grapes and by which maturation system?

A
  • Predominantly with Tinta Negra
  • By estufagem system
85
Q

What is the quality/price range for 5-year-old Madeiras?

A
  • Good to very good in quality
  • Mid-priced
86
Q

10 years old or older Madeiras are tend to be produced from which grapes and by which maturation system?

A
  • Often made with one of the white varieties, but some producers use Tinta Negra, especially now its name can appear on the label
  • By canteiro system
87
Q

What is the quality/price range for the Madeiras that are 20 years old or more?

A
  • Outstanding quality
  • Premium and super-premium prices
88
Q

When can the standart Madeira blends can be sold?

A

It may be sold between 2–3 years after harvest

89
Q

How are the standart Madeira blends categorized by IVBAM?

A

Corrente

90
Q

What are the properties of Rainwater Madeira?

A
  • Light style in terms of alcohol, body and concentration of flavours
  • Usually have around 18% abv
  • Must be medium dry
  • Can only be associated with a maximum age indication of 10 years
91
Q

What is the origin of the name of Rainwater Madeira?

A

Thought to be originated when some casks awaiting shipment were left open outside and the rain diluted the wine

92
Q

What is Frasqueira (Garrafeira)?

A

Vintage Madeira that has been aged in wood for a minimum of 20 years.

93
Q

What is the quality/price range for the Frasqueira?

A
  • Outstanding quality
  • Super premium prices
94
Q

What are the common properties of Frasqueira wines?

A
  • Concentration and complexity of tertiary flavours
  • Sweetness balanced by high acidity
95
Q

What are the properties of Colheita Madeira?

A
  • Emerged in 2000
  • Grapes should be from a single year
  • Must be aged in wood for a minimum of 5 years
  • May either include a blend of varieties or be made from a single variety
  • The grape does not need to appear on the label but the harvest year and year of bottling must be stated
  • Quality of the wine must be assessed by IVBAM’s tasting panel.
96
Q

What is the number of growers and the average vineyard holding in Madeira?

A
  • 1000 growers
  • 0.3 ha (highly fragmented)
97
Q

How many producers are there in Madeira?

A

Only 8

98
Q

What are the largest 3 companies in Madeira?

A
  • Justino’s
  • Madeira Wine Company
  • Henriques & Henriques
99
Q

Do the companies have own or rent vineyards in Madeira?

A

Only two producers own or rent vineyards (Henriques & Henriques and Madeira Wine Company), which only cover small percentages of each of their production volumes) and therefore all producers buy grapes

100
Q

Why do many producers use agents who will provide consultation for growers during the growing season and coordinate the harvesting in Madeira?

A

Because a producer will often need to buy grapes from as many as a few hundred growers. To smooth this process, they use agents.

101
Q

What are the functions of IVBAM?

A
  • Plays an active role in monitoring Madeira stocks and quality control
  • Representatives must be present at grape reception and at the beginning and end of the ageing process to seal and then unseal the maturation vessel
  • An IVBAM tasting panel and laboratory check the profile of wines to be labelled with an age indication or a vintage year
    -Technicians from IVBAM will also pay visits to the growers on the island and give advice and support as needed
  • Sets the regulations as part of the production and labelling of Madeira
102
Q

How is the Madeira sales in the past few decades?

A

Relatively stable and in 2019 total sales were 3.2 million L

103
Q

Which type of Madeira has the biggest market share by volume?

A

Young corrente Madeira wines generally made from Tinta Negra (1.9 million litres in 2019)

104
Q

Which types of Madeiras have the biggest market share among age-indicated Madeiras?

A

5- and then 10-year-old Madeiras

105
Q

How is sales values of Madeira as a whole have shown a gradual general increase (18.7 million euros in 2019), despite the total sales by volume stayed relatively stable?

A

Colheita and Frasqueira increase their share of total sales values

106
Q

What are the largest markets for Madeira?

A
  • France (0.90 million L in 2019)
  • Madeira (0.49 million L)
  • Germany (0.29 million L)
  • Japan (0.26 million L)
107
Q

Which countries tend to be important markets for inexpensive Madeira?

A

France and Germany

108
Q

Which countries tend to be important markets for expensive Madeira?

A

Japan and domestic market

109
Q

How are the Madeiras used for cooking produced?

A
  • These wines are heated by the estufagem and are often released from the winery for sale on 31 October of the year after harvest
110
Q

How can be the Madeiras used for cooking modified?

A

With the addition of salt and sometimes pepper

111
Q

What is the market share for the Madeiras used in the food industry?

A

One fifth of total volume sales of Madeira

WSET 4 D5 by Sarp Sarac (6 decks)

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