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diploma rough > Madeira > Flashcards

Madeira Flashcards

1
Q

How far is Madeira from Morocco?

A

600km

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2
Q

Island of Madeira discovered when?

A

1419

Colonised by Portugese merchants and their labourers

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3
Q

Wine replaced what to become the main export on Madeira (16th Century)

A

Sugar

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4
Q

Threats to Madeira growing in the 19th and 20th centuries

A

Powdery mildew
Phylloxera (mid to late 19thC) = destroy vines, reduce yields
Prohibition, World Wars, Russian Revolution = hit business
Changing consumer tastes

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5
Q

Portugal became part of the EU when?

A

1986

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6
Q

Madeira climate

A 
Warm summers (20-22C average)
Mild winters (16-17C)
Lack of winter dormancy a problem in warmest sites
Mountainous island with range of microclimates
Coolest temperatures at altitude
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7
Q

Land under vine in Madeira

A

450ha

(total area is 74,000ha0

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8
Q

Highest altitudes for vineyards in Madeira

A

800m

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9
Q

Soils in Madeira

A

Volcanic origin, high in nutrients
Plentiful rain
= fertile conditions, vigorous vines

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10
Q

Grape varieties in Madeira

A 
Tinta Negra
Sercial
Verdelho
Boal
Malvasia
Terrantez
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11
Q

What happened to grape varieties in Madeira after phylloxera?

A

Vitis vinifera replaced with hybrids and American vines
Resistant to pests and disease = large reliable crops
But lower quality
EU schemes helped pull a lot of these out but some remain (not allowed for Madeira though)

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12
Q

Main vinifera grape variety planted since phylloxera?

A

Tinta Negra
High yields, easy to grow
“Recommended” category

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13
Q

Tinta Negra

A 
Black grape
Most planted on island
High yield, easy to grow
Since 2015: grape name allowed on label
Used for Madeira labelled by sweetness rather than grape variety
All sweetness levles
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14
Q

Sercial

A 
High acidity
Driest styles of Madeira
Late ripening - last picked in cool sites (barely above min level of potential alcohol)
Resists powdery mildew
Risk of Botrytis
Poor fruit set
Small plantings
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15
Q

Verdelho

A 
Second most planted vinifera variety
High acid (slightly lower than Sercial)
Botrytis, coulure, downy, powdery
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16
Q

Boal

A

Umbrella term
Boal Cachudo on Madeira (aka Malvasia Fina, from White Port)
Warm, low altitude sites, south of island
Drought = needs irrigation
Semi-sweet

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17
Q

Malvasia

A 
Umbrella term
Malvasia Candida historically important
Today Malvasia de Sao Jorge
High yields
Botrytis
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18
Q

Terrantez

A

Very limited plantings
Powdery, botrytis
Picked soon after reaches 9%abv

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19
Q

Vine training system on madeira

A

Pergola system called “latadas”
Allows air circulation above and beneath vine = reduce fungal in humid climate
Other crops grown underneath, effective use of small landholing
Also cordon trained, VSP (espaldeira)

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20
Q

Disease pressure high or low in Madeira?

A

High
Warm, humid climate
Downy mildew, botrytis, phomopsis
Use canopy management and spraying fungicide

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21
Q

Irrigation practised in Madeira?

A

Yes, widely

Rainwater carried from centre of island to vineyard areas by irrigation channel called Levadas

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22
Q

What are Levadas?

A

Irrigation channels on Madeira

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23
Q

What are Latadas?

A

Vine training pergola system in Madiera

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24
Q

Irrigation needed more on south of Madeira, why?

A

Lower rainfall in south

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25
Q

When is harvest in Madeira?

A

Late Aug, early Sept

Decided by IVBAM in consultation with growers

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26
Q

Hand or machine harvest?

A

Hand usually, given topography

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27
Q

Minimum potential alcohol?

A

9%

Grapes picked at no more than 11% generally

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28
Q

What are the deciding factors for grape prices in Madeira?

A 
Grape health
Grape variety (traditional Sercial, Verdelho, Boal, Malvasia and Terrantez higher price than Tinta Negra)
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29
Q

Max yield in Madeira?

A

It varies according to vintage condition

High 150hl/ha not unusual (fertile soils, lots of water)

30
Q

Skin contact in Madeira?

A

Sometimes. Tinta Negra fermented on skins for medium sweet and sweet styles

31
Q

Timing of fortification in Madeira?

A

It dpeends
Sweeter styles fortfied earlier in the fermentation (could be as little as two days into ferment)
Dry styles ferment for about a week before fortification

32
Q

Fortifying alcohol in Madeira?

A

96% grape spirit
(vs 77% in Port)
neutral in style

33
Q

Madeira abv after fortification

34
Q

Madiera is fined before maturation. What is used for fining?

A

Bentonite, gelatine, albumin

35
Q

Madiera is filtered before maturation. What with?

A

Diatomaceous earth

36
Q

Maturation in Madeira replciates what?

A

Hot, oxidative conditions of shipping wine in 17th and 18th centuries

37
Q

Two maturation pathways for Madeira

A

Estufagem

Canteiro

38
Q

Name of vessels used for Estufagem

39
Q

What are estufas

A

Stainless steel vessels used in Estufagem process
Stainless steel
Heated to 45-50C, min 3 months
Sealed by IVBAM, seal broken by IVBAM

40
Q

Estufagem process

A

Wine heated 45-50C
Min 3 mths (sealed and unsealed by IVBAM)
Sealed tank but not filled to top = some oxidation
Wine allowed to cool, filtered and left to rest 6-12 mths
Wines cant be sold til 31st October second year following ahrvest
“Baked or stewed” historically but process has improved
Does not give same complexity
Usually 3-5 yo wines from Tinta Negra

41
Q

Canteiro

A

higher qualtiy wines
Longer and more resource intensive than estufagem
Old oak in warm environment, heated by sun
400-700L
small headspace = oxidative development
25-40C

42
Q

Result of Canteiro ageing

A

Higher alcohol (evaporation of water) = 19-20%
Sugar, acid and aroma concentrate
Volatile acidity rises
Need topping gup regularly

43
Q

After canteiro, further ageing in what kind of vessels

A

Large wood, stainless steel, demi-johns

44
Q

Canteiro unsealed after how long?

A

5 years
Opened by IVBAM
Producer can ask to check during it/decide to age for 5 more years

45
Q

Result of oxidation on madeira style

A

Colour turns brown
Primary aromas develop to tertiary dried fruit
Caramelisation of sugar in wine
Dried apricot, raisin, caramel, chocolate, nuts, smoky character

46
Q

Why Madiera non vintage?

A

Blending different vintages and vyds = consistent style

47
Q

Caramel can be added to madeira true or false

A

True. inexpensive and mid-priced, add colour

48
Q

How to add colour in Madeira?

49
Q

How to remove colour in Madiera?

A

Carbon fining

50
Q

How to increase sweetness in Madeira?

51
Q

How to decrease sweetness in Madeira?

A

Blend with drier wine

52
Q

Style of Sercial Madeira?

A

Extra dry/dry
Light colour, light body
Citrus peel, nuts

53
Q

Style of Verdelho Madeira

A

medium dry
more RS, more body, roundness (vs Sercial)
Slightly sweet, candied fruit flavours

54
Q

Style of Boal Madeira

A

medium sweet
Fuller and sweeter than Verdelho
Darker colour
Caramel, chocolate, candied nuts

55
Q

Style of Malvasia Madeira

A 
sweet
aka Malmsey
full bodied, brown colour
Sweetest style, baalnced with high acid
raisins, caramel
56
Q

Style of Terrantez Madeira

A

medium dry/medium sweet
citrus peel, caramel, flora
hint of delicacy

57
Q

Style of Tinya Negra Madeira

A

any level of sweetness

58
Q

All Madeira must be labelled with a bottling date. T/F

A

True

Since 2015

59
Q

Age indications for Madeira

A

5, 10, 15, 20, 30, 40, 50 and “More than 50” yo

60
Q

What does age indication mean?

A

Indication of style rather than minimum or average

61
Q

Rainwater Madeira

A

Relatively light alcohol, body and flavours
18%
medium dry
max age 10 years

62
Q

Frasqueira

A

aka Garrafeira
Flagship of a producer’s range
aged in wood min 20 years
single vintage

63
Q

Colheita

A

vintage Madeira
aged in wood 5 yrs min
much lower ageing requirements than Frasqueira

64
Q

How many growers in Madeira?

A

1,000 growers

highly fragmented; average holding 0.3ha

65
Q

How many producers in Madeira?

A

Eight (!)
Highly consolidated
Biggest: Justino’s, Madeira Wine Company, Henriques & Henriques

66
Q

Which two Madeira producers also own or rent vineyards?

A

Henriques & Henriques
Madeira Wine Company

(cover only small % of their production; they buy from hundreds of growers)

67
Q

IVBAM founded when?

68
Q

Sales of Madeira globally?

A

reatively stable for a few decades
3.2m litres
mostly corrente standard blend Madiera, from Tinta Negra

69
Q

“corrente”

A

standard blends e.g. Blandy’s Duke of Clarence, Henriques & Henriques Full Rich

70
Q

Largest market for Madeira?

71
Q

Top 3 markets for Madeira

A
  1. France
  2. Madeira
  3. Germany
72
Q

Key markets for expensive Madeira?

A

Madeira itself

Japan

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