Madeira

Question 1

where is Madeira wine from?

Answer 1

from the island of Madeira, which belongs to Portugal

Question 2

Where is the island of Madeira?

Answer 2

• ~600 miles from Portugal in the Atlantic Ocean

- ~300 mils off the coast of Morocco

Question 3

Why was Madeira an important island in terms of shipping?

Answer 3

it was a regular pit stop for ships, departing Europe on their way to the Americas and beyond, and on their return home

Question 4

The Madeira wine that was boarded onto these ships was very different from the resulting wine after the ships had traveled far and even crossed the Equator.
What happend to the wine?

Answer 4

The wine was repeatedly heated during the day and cooled at night, and as heat gradually intensified as the ships approached the Equator, the wine was “cooked”.
This is how Madeira wine developed its unique flavor and character

Question 5

what is the climate of Madeira?

Answer 5

subtropical

Question 6

what is the landscape of Madeira? Ho’d it get this way?

Answer 6

super mountainous

Volcanic activity created the island, and it sharply just out of the sea (kind of like Hawaii)

Question 7

what is the soil of madeira?

Answer 7

volcanic

Question 8

what are the 4 white grapes of Madeira, and what are the styles of wine they’re made into?

Answer 8

1. Sercial - made dry
2. Verdelho - made off-dry
3. Boal - made semi-sweet
4. Malvasia / Malmsey - made sweet

Question 9

what is the 1 red grape of madeira

Answer 9

tinta negra

Question 10

what is the most planted grape on madeira?

Answer 10

tinta negra

It accounts for 85% of all plantings

Question 11

where are the vineyards on Madeira planted?

Answer 11

steep, terraced hillsides

Question 12

on madeira, grapes are always harvested:

a. by hand
b. by machine

Answer 12

a. by hand

The terraces and hillsides are way too steep to harvest by machine

Question 13

when is Madeira fortified?

Answer 13

It depends on the style that’s being made

• boal + Malmsey (sweet) = during fermentation
• sercial + verdelho (drier) = after fermentation

Question 14

boal + malmsey, the sweeter styles of Madeira, are fortified ….. fermentation

Answer 14

DURING fermentation, so that the wine keeps its natural grape sugars

Question 15

sercial + verdelho, the drier styles of Madeira, are fortified …. fermentation

Answer 15

AFTER fermentation

Question 16

after madeira wines are fortified, what’s the next step?

Answer 16

heating it, to mimic the hot days and Equator-like conditions that turned the wine into what it is

Question 17

what are the 2 heating processes that “cook” the Madeira after it’s been fortified?

Answer 17

1. Estufagem - used for inexpensive wines

2. Canteiro - used for premium wines

Question 18

describe the Estufagem process

Answer 18

• Fortified wines are transferred to an estufa, which is a large stainless steel tank that has coils in its walls that circulate hot water around the tank;
• the tank is heated to ~120F and is held at that temperature for at least 3 months;
• the wine comes down in temperature, rests for at least 3 more months, then goes into cask for ageing;
• this process, known as maderisation, caramelises any remaining sugars and oxidises the wine while it was being “cooked”.

Question 19

Describe the Canter process.

Answer 19

• After fortification the wines are put into oak casks for at least 2 years;
• The casks are in hot attics which are not temperature controlled, so this more natural process of heating and cooling is closer to how the wine developed on ships;
• The Canter process takes longer than the Estufagem process.

Question 20

Most Madeira wines are:

a. single vintage, single vineyard
b. blended across vineyards and vintages

Answer 20

b. blended across vineyards and vintages

Question 21

what are the typical age indications for Madeira?

Answer 21

• 5 years old
• 10 years old
• 15 years old
• 20 years old

Question 22

TRUE or FALSE

The name of the grape on a bottle of Madeira indicates if it’s a drier style or a sweeter style.

Answer 22

True.

• Sercial + Verdelho are drier (fortified after fermentation)
• Boal + Malmsey are sweeter (fortified during fermentation)
• Tinta Negra is rarely found on labels, but it can be made into a dry or sweet style