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D5 Fortified > Madeira > Flashcards

Madeira Flashcards

1
Q

Where is Madeira

A

portuguese island in atlantic ocean, 600 km from coast of Morocco

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2
Q

How did wine develop in Madeira?

A

sugar industry declined in 16th century and wine became main export, british merchants landed on island in 17th and 18th century and sent wine to their colonies in N. America and West Indies

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3
Q

Why was the 19th and 20th centuries more difficult for Madeira?

A

Powedery mildew/phylloxera, 20th century prohibition in U.S. , two world wars and Russian Revolution

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4
Q

What happened around 1986 that led to improvements in Madeira quality?

A

Portugal became part of the EU, and further regulations were introduced along with EU subsidies

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5
Q

Describe the climate of Madeira

A

Warm summers, mild winters; range of microclimates and mountains

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6
Q

Explain the difference of the northside of Madeira vs. the southside

A

North and center are cooler and wetter, than the south,

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7
Q

Where are the vineyards found in Madeira?

A

up to altitudes of 800m and near the coast

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8
Q

What are the soils like in Madeira?

A

volcanic and high in nutrients

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9
Q

Why are the vines vigorous in Madeira?

A

plentiful rain and nutritious soil

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10
Q

Which varieities are recommended to use in Madeira?

A

Sercial, Verdelho, Boal, Malvasia, Terrantez, and Tinta Negra

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11
Q

What is the most planted variety on Madeira and why?

A

Tinta Negra, high yielding, easy to grow

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12
Q

Only since what year could producers put Tinta Negra on the label?

A

2015

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13
Q

Describe Sercial

A

high acid; driest style; late-ripening, latest to be picked and still barely min alcohol; resistant to powdery mildew but suscetible to botrytris, small plantings

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14
Q

Describe Verdelho

A

2nd most planted varietal; high acid but lower than sercial, susceptible to botrytris, coulure and powdery mildew

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15
Q

Describe Boal

A

umbrellas term for multiple varities; but what grows on Madeira is: Malvasia Fina (Boal Cachudo); grows in low, warm altitude sites, susceptible to drought, needs irrigation, used for sweet wines

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16
Q

Describe Malvasia

A

umbrella term for multiple varieties, Malvasia Candida( was most important, high quality, too delicate) now Malvasia de Sao Jorge which gives high yields but susceptible to botrytris

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17
Q

Describe Terrantez

A

limited plantings; susceptible to powderly mildew and botrytris, picked soon after it reaches 9% abv potential

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18
Q

Why are vineyards in Madeira planted on terraces?

A

Mountainous island; steep slopes

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19
Q

How are vines trained in Madeira?

A

pergola system (latadas) which allows air circulation above and beneath vine to combat fungal disease

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20
Q

How are vines trellised in Madeira?

A

cordon-trained, VSP trellised

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21
Q

What is the main vineyard problem in Madeira?

A

Disease Pressure

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22
Q

How do growers combat fungal disease in Madeira?

A

canopy mgmt techniques such as shoot positioning, leaf removal; fungicide sprays

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23
Q

Is irrigation used in Madeira?

A

yes widely used, rainwater carried to center of island from Levadas (small irrigation channels), more irrigation required on south of island due lower rainfall

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24
Q

How is harvest decided and usually when is it?

A

IVBAM decides in consult with producers and growers and usually in end of Aug/ early sept.

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25
Q

How is Madeira usually harvested>

A

by hand

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26
Q

what is min. % abv at picking?

A

9%

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27
Q

What varietal fetches the least price?

A

Tinta Negra

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28
Q

What are the yields in Madeira?

A

HIgh yields common due to fertility, 150 h/l not uncommon

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29
Q

What is IVBAM’s role in winemaking?

A

must be present for arrival of all grapes; fortifying wine quality much be checked by them

30
Q

The fortifying spirit must be what abv?

A

96%

31
Q

How are wines fined and filtered in Madeira?

A

fined using benonite, gelatine or albumin and filtered with diatomaceous earth to clarify wine

32
Q

Explain what the maturation is in Madeira?

A

designed to replicate the hot, oxidative conditions wine was subjected to on ships in 17th and 18th centuries

33
Q

What are the two maturation options in Madeira?

A

Estufagem and Canteiro

34
Q

What is estufagem method?

A

heating wine in temp controlled stainless steel vessels called estufas to 113-122 f for a min of 3 months, wine is cooled, filtered then left to rest for 6-12 months

35
Q

What is estufagem method usually used for?

A

3-5 year old wines from Tinta Negra

36
Q

What is IVBAM’s role during estufagem method?

A

seal the vessel at start of maturation and will break the seal at the end of maturation

37
Q

Describe wines made by estufagem method

A

baked, stewed, not as complex as canteiro process

38
Q

How is Canteiro process different than estufagem method?

A

Longer more resource-intense process associated with higher quality wines

39
Q

Describe the Canteiro process?

A

wines matured in old oak vessels in a loft or warehouse heated by the sun. Vessels 400-700 liters with some headspace for oxidation, temps are 77-104 f;

40
Q

In the canteiro process where are young vs old wines stored?

A

Typical for young wines to be stored in warmest conditions and then moved to cooler areas of warehouse for extended ageing

41
Q

In the canteiro method, what are some of the effects of the warm conditions and high humidity?

A

evaporation of water still caused alcohol to rise gradually 10-20%. caused sugars, acidity and aromas to concentrate. Volatile acidity rises

42
Q

What are the rules at the end of the Canteiro process?

A

Wines cannot be sold until three years following harvest and a IVBAM rep must be present to seal and unseal the vessels

43
Q

What if a producer doing the canteiro system wants to do further ageing?

A

they can apply with the IVBAM for an EU subsidy to offset cost of ageing, can reseal for another 5 years

44
Q

Describe a final wine after the canteiro ageing process

A

dried fruits, apricot, raisin, caramel, chocolate, nuts and often smokey character

45
Q

Is Maderia vintage?

A

Most Madeira is non-vintage so blending is common

46
Q

What are some inexpensive was to adjust the wine at the end?

A

Adding caramel for color, or adding carbon filter to strip color; Add RCGM to increase sweetness

47
Q

What are the sweetness labelling terms for Madeira?

A

extra dry, dry, medium dry, medium sweet and sweet

48
Q

Describe the Sercial style fo wine

A

extra dry or dry, lightest colored and bodies, citrus peels and nuts

49
Q

Describe Verdelho

A

medium dry; more residual sugar and more body and rounder than sercial; candied fruits, slightly darker than sercial

50
Q

Describe a boal wine

A

medium sweet; fuller and sweeter than verdelho, darker in color, caramel, chocolate and candied nuts

51
Q

Describe a malvasia

A

sweet (aka Malmsey); full-bodied, often brown, sweetest, but still high acid, raisins and caramel

52
Q

Describe a terrantez

A

medium dry or medium sweet, high sugar but still a bit delicate, citrus peel, caramel and even floral

53
Q

What sweetness is Tinta Negra?

A

Any level

54
Q

What are the “other” Madeira categories?

A

Madeira with indication of age; standard blends; Rainwater; Frasqueira and Colheita

55
Q

Describe Madeira with Indication of Age

A

Non-vintage and may be labelled 10,20,30,40,50 and more than 50, age is indication of style rather than age; verified thorugh IVBAMs tasting panel

56
Q

Describe a 5 year old Madeira

A

most likely Tinta Negra and through estufagem system, good to very good quality and mid-priced

57
Q

Wines that are older than 10 years are usually made with what?

A

The white varieties, but some using Tinta now that it can be used on label

58
Q

What is a standard blend Madeira?

A

Those that do not qualify for age indication; may be sold 2-3 years after harvest; categorized as Corrente, sometimes labels with brand name of producer

59
Q

What is a rainwater Madeira?

A

made in light style of alcohol, body and concentration, about 18% abv, medium dry and only max age indicatoin of 10 years

60
Q

What is the frasqueira madeira?

A

AKA Garrafeira; represent flagship of a producers range; vintage madeira that has been aged in wood for min of 20 years. must be from prescribe grape variety and must appear on label with year of harvest and year of bottling; tasted by IVBAM panel; deep concentration and complexty and tertiary

61
Q

What is Coleheita Madeira?

A

Vintage Madeira; grapes from a single year, aged in wood min of 5 years; can be blend or single varietal; new category but popular due to lower age requirments

62
Q

Like Portugal, Madeiras vineyard land is very fragmented and winemaking and maturation is consolidated with a few larger producers. What are the 3 largest companies?

A

Justinos’; Madeira Wine Company and Henriques and Henriques

63
Q

Since vineyards are so fragmented, how do producers source grapes?

A

Since may have to source from 100 growers, they use agents

64
Q

What year was IVBAM founded?

A

2006`

65
Q

What is IVBAM responsible for?

A

Coordinating and supporting the wine and embroidery industry; monitors madeira stock and quality control. present at grape reception and at beginning and end of ageing process to seal and unseal vessels.

66
Q

What have sales of Madeira been like?

A

Relatively stable for last few decades. 2019 ‘3 million liters.

67
Q

What is the majority of Madeira sales?

A

young corrente Madeira made from Tinta Negra

68
Q

What is largest market for Madeira?

A

France, Madeira itself, Germany and Japan

69
Q

What pecent of Madeira produced is used for cooking industry?

A

1/5 total volume

70
Q

How do they make Madeira used for cooking ?

A

Estufagem method and released one year after harvest

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