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WSET D5 > Madeira > Flashcards

Madeira Flashcards

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1
Q

Climate of Madeira

A
  • Warm maritime, with high humidity
  • Warm summers & mild winters
  • Lack of dormancy a problem for warmer sites
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2
Q

Most vineyards in Madeira can be found around _____m altitude.

A

800m

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3
Q

Soil type of Madeira

A

Volcanic & high in nutrients

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3
Q

Most planted vinifera variety in Madeira

A

Tinta Negra

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4
Q

Five traditional Madeira grapes and their other names

A
  1. Secial - white - driest
  2. Verdelho - white - 2nd most acidic
  3. Boal, aka Malvasia Fina - white
  4. Malvasia - white
  5. Terrantez - black
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5
Q

Because of the island’s mountainous landscape, vineyards in Madeira are _____.

A

Terraced

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6
Q

Harvest date in Madeira

A

Systematic decided by IVBAM, in consultation with producers and growers

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7
Q

Authorised variety in Madeira

A

Tinta Negra, also the most planted

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8
Q

Hazards in Madeira

A
  • High humidity and all sorts of fungal issue
  • Downy mildew
  • Botrytis
  • Phomopsis
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9
Q

IVBAM

A

Instituto do Vinho da Madeira, founded in 1979

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10
Q

Fermentation usually takes in ______ for with _____ yeasts for Madeiras

A

Stainless steel vessels with ambient yeasts

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11
Q

For sweet styles of Madeiras, fermentation lasts ____ days before fortification.

A

2 days

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12
Q

For drier styles of Madeiras, fermentation lasts ____ days before fortification.

A

7 days

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13
Q

Fortifying alcohol for Madeiras must be _____ % abv grape spirit.

A

96% abv, chosen by IVBAM

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14
Q

After fortification, all Madeiras should be _____ % abv.

A

17-18% abv, medium alc for fortified wine

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15
Q

Maturation objective for Madeiras

A

To mimic the conditions in which Madeiras were heated up and mellowed oxidatively over the Transatlantic journey

16
Q

Two ways of artificially recreating the maderisation process

A
  1. Estufagem - using heated stainless steel estufas for 3 months
  2. Canteiro - using old oak barrels to be heated by the sun
17
Q

Six key steps to Estufagem

A
  1. IVBAM rep seals the tank
  2. Stainless steel estufas headed to 45-50°C by coil or water jacket
  3. Filling up for 3mo
  4. IVBAM rep breaks the seal
  5. Filtered
  6. Rest for 6-12mo
18
Q

Reasons why Estufagem Madeiras are not as complex as Canteiro Madeiras

A
  1. Speeding up - 3mo vs 3-5yr
  2. Using Tinta Negra predominantly
19
Q

Flavours associated with Estufagem

A

Jammy, stewed

20
Q

Six key features of Canteiro

A
  1. Oxidative ageing in olad oak vessels of 400-700L over 3-5 years
  2. Rep from IVBAM seals and break seals at the beginning and the end
  3. All barrels are stuck up and stored in a sunny loft or warehouse, where temperature can real 25-40°C
  4. No topping up -> flavours, acidity and alc level accumulates as water evaporate
  5. Easily 19-20% abv when the seal is broken
  6. Young wines and old wines get moved around in the loft
21
Q

Four reasons why Madeira is a NV product

A
  1. Small holding growers most -> blending for consistency
  2. High disease pressure -> blending for insurance
  3. Blending for style & complexity
  4. Even blending estufas with canteiro Madeiras!
22
Q

Age indication for Madeiras means ______ and not ______.

A

Means the minimum age and not the average age.

23
Q

Five categories of Madeira

A
  1. Madeira with an Indication of Age - min age
  2. Standard Blends - 2-3yrs after harvest
  3. Rainwater - name originates from being left in the rain; today just means lighter alc, body and concentration
  4. Garrafeira - at least 20yo, often flagship of the house
  5. Colheita - vintage Madeira, in wood for min 5 yrs
24
Q

Madeira has over ______ growers with an average vineyard holding of _____ ha.

A

1000 growers with 0.3ha average holding

25
Q

Production of Madeira is extremely consolidated between ____ producers.

A

Eight! 1000 growers to eight producer!!!

26
Q

Three largest companies

A
  1. Justino’s
  2. Madeira Wine Company
  3. Henriques & Henriques

WSET D5 (5 decks)

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