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WSET D5 *New > MADEIRA > Flashcards

MADEIRA Flashcards

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1
Q

What is the early history of Madeira? (up to 1800s)

A
  • Colonization began in ~1420 by Portugese explorers, followed by wealthy settlers w/enslaved works. They burned forests, installed terraces and irrigation channels for agriculture

1500s: Sugar, wheat and vines initially; but sugar declined

1600-1700s: British merchants arrived, peak sales. They sent wines to N America, West Indies colonies as ballast in ships, where they found wines improved in the journey. (These conditions are what are later replicated in the making process)

1800s: Podery Mildew & Phylloxera destroyed vines

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2
Q

What is the late history of Madeira? 1900s onwards (4 point)

A

1900s: Prohibition in the US, World Wars, Russian Revolution in some of the largest markets declined sales. They stabilized but tastes had changed.

1979: Instituto do Vinho da Madeira founded to regular production

1986: Portugal joins EU, adding regulations & subsidies to improve quality (continuing into 2000s)

2006: IVBAM founded, supercedes ^

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3
Q

What is the location, size, weather, and soil type of Madeira?

A

In the Atlantic, 600km off the coast of Morocco. 74000ha total of which 450ha are planted.

Mountainous with a range of microclimates and cooler sites at altitude. Vineyards go up to 800mm near coast.

Warm summers (avg 20-22), Mild winters (16-17C) with ~3000mm rain in the centre

Volcanic soils, high nutrient.

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4
Q

What is the history of varietal plantings in Madeira?

A

Malvasia and Terrantez were most esteemed; Verdehlo most planted pre-phylloxera

Many American and Hybrid varieties were planted asa result, lowering quality; so EU schemes have helped to replant to Vinifera varieties

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5
Q

What are the 7 recommended varieties for Madeira?

A

1) Tinta Negra
2) Sercial
3) Verdelho
4) Boal Cachudo
5) Malvasia de Sāo Jorge
6) Malvasia Cândida
7) Terrantez

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6
Q

What are the characteristics of TInta Negra and what style of wine does it make?

A
  • Black variety
  • Most widely planted
  • High yielding
  • Easy to grw
  • Variety can be listed on label since 2015, but often just sweetness listed

Style: A variety of sweetness levels

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7
Q

What are the characteristics of Sercial and what style of wine does it make? (9)

A
  • High acidity
  • Late ripening, esp in cool sites
  • Picked last at min potential alc.
  • Resistant to powdery
  • Susceptible to botrytis and poor fruit set
  • Small plantings
  • Used for Extra Dry or Dry styles
  • Lightest colour and lightest bodied
  • Citrus peel and nuts
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8
Q

What are the characteristics of Verdelho and what style of wine does it make? (6)

A
  • 2nd most planted
  • High acid
  • Susceptible to downy, powdery, botrytis and coulure
  • Medium dry styles
  • More body & deeper colour than Sercial
  • Candied fruit character
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9
Q

What are the characteristics of Boal and what style of wine does it make?

A
  • Term for a group of white varieties, but Boal Cachudo (aka Malvasia Fina) used in Madeira
  • Best in the South Island in warm, low altitude sites
  • Susceptible to drought, needs irrigation to do well
  • Med Sweet styles
  • Fuller, sweeter, and darker than Verdehlo
  • Caramel, chocolate, candied nuts
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10
Q

What are the characteristics of Malvasia de São Jorge and what style of wine does it make?

A
  • Falls under Malvasia umbrella of varieties
    -Most widely planted Malvasia of the two
  • High yielding
  • Susceptible to botrytis
  • Sweet/Rich styles
  • Full bodied
  • Balanced by high acidity
  • Raisins and caramel
  • Brown colour
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11
Q

What are the characteristics of Malvasia Cândida and what style of wine does it make? (8)

A
  • Prized for quality
  • Highly susceptible to powdery, limiting yields
  • Small plantings
  • Sweet/Rich styles
  • Full-bodied
  • Sweetness balanced w/high acidity
  • Raisins and caramel
  • Brown colour
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12
Q

What are the characteristics of Terrantez and what style of wine does it make?

A
  • Susceptible to powdery & botrytis
  • Picked at min. potential alc (9%)
  • Very limited plantings
  • Med Dry to Med Sweet styles
  • High sugar, but delicate
  • Citrus peel, caramel, floral
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13
Q

What is the training/trellising, and irrigation system used in Madeira and what is the purpose?

A

Terraces common in steep areas

Latadas - Pergola system , allows air circulation, and crops underneath for small holdings

or Espaldeira - Cordons, VSP-trained

Levadas - small irrigation channels that carry rainwater from Island centre

Irrigation is also widely practiced

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14
Q

What are the hazards in Madeira and what are their treatments?

A
  • Disease pressure/humidity: Downy, botrytis, phomopsis. Treatment is fungicides, shoot positioning, and leaf removal
  • Lack of dormancy
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15
Q

What is the timing, requisites and method of harvest for Madeira?

A

End of Aug/early Sept

Determined by IVBAM, with min potential alcohol of 9%; Typically picked ~11% or lower

Hand harvesting typical due to slopes

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16
Q

What are the max. and min. yields in Madeira?

A

Max. varies according to vintage; but high yields of 150hl?ha are not uncommon

17
Q

Describe the winemaking process for Madeira, from grape arrival to fermentation.

A
  • Member of IVBAM is present to receive fruit/check health/weight/potential alc.
  • Fruit is de-stemmed and crushed
  • Skin contact varies by producer, but Tinta Negra often has skin contact for sweet styles
  • More are starting to use skin contact for whites
  • Fermentation typically wild in stainless
  • Lasts ~2 days for Sweet; Later for Dry
18
Q

What is the fortification process for Madeira?

A
  • Sweet styles: fermentation is stopped early, ie. at 2 days, using spirit
  • Dry styles: fermentation stopped at ~1 week using spirit
  • Neutral 96% grape spirit used, which can be sourced
  • Fermented to 17-18%
19
Q

What are pre-maturation adjustments for Madeira? (3)

A
  • Fining with betonite, gelatin or albumin
  • Filtration using diatomaceous earth
  • Tasting and classification for style and quality to determine maturation
20
Q

Describe the quickest maturation process for Madeira, list the requirements (3). What is the typical style?

A

Wines produced by Estufagem are aged in stanless, temp controlled “Estufas,” heated to 45-50C (50 max.) via water jacket or heated coil.

Often there is some ullage for oxidation. Wine is filtered and rests cooled for 6-12 mon.

  • 3 mo. min maturation
  • IVBAM member must seal, and break seal
  • Cannot be sold until Oct 31at of 2nd year post-Harvest

Wines are less complex and have a baked, stewed quality. The process is often used for 3 & 5 year wines made from Tinta negra.

21
Q

Describe the more quality-oriented maturation process for Madeira, list the requirements (3). What is the typical style?

A

The Canteiro process uses oak vessels of ~400-700L in a loft or warehouse heated by the sun to about 25-40C.

Small ullage is common and topping is frequent; but racking is not. ABV raises to 19-20% despite humidity. Young wines may start in higher up

  • IVBAM seals and unseals
  • Cannot be Sold until 3 years after Jan 1st following harvest.

Higher quality wines, more costly to produce. Browning of colour, tertiary dried fruit, sugar caramelization, apricot, raisin, caramel, chocolate nuts, smokiness.

22
Q

Describe the extended ageing process for Madeira (post initial maturation)

A

Producers can apply for an EU subsidy via IVBAM for an additional 5 years of ageing; and again for another 5 years, and so on.

Wines are often aged further in large wood, stainless or demi-johns to limit further evaporation. IVBAM seals and unseals at each 5 year mark.

23
Q

What are the final adjustments for Madeira? (4)

A
  • Blending common; most are NV, for complexity, consistency, house style
  • All adjustments carried out as needing, including fining/filtering
  • Caramel can be added (inexpensive to mid); or Carbon fining to strip colour
  • RCGM to sweeten optional
24
Q

What are the labelling term options for Madeira (4)? What is the sweetness scale?

A
  • Variety, sweetness, ageing period, Vintage or NV are all optional
  • Extra Dry&raquo_space; Dry&raquo_space; Med. Dry&raquo_space; Med. Sweet/Rich&raquo_space; Sweet/Rich

Even dry styles display a level of sweetness. Plus the scale interpretation varies by producer.

25
Q

What is the indication of age option for Madeira, what are the requirements and styles?

A

NV wines labelled 5, 10, 15, 20, 30, 40, 50, or More than 50 years old. Indication of style, not the min. or average age.

  • Verified by IVBAM tasting panel
  • All blending components must be accounted for

5 year wines tend to be mostly Tinta Negra, Estufagem wines. Good to Very Good; Mid-priced

10+ year are often white varieties, sometimes Tinta Negra. Canteiro wines.

20+ years are Outstanding, Premium or Super Premium. Oldest wines have most concetration/complexity/highest acidity

26
Q

Describe Madeira Standard Blends

A

aka “Corrente”; wines that do not qualify for age indicators.

May be sold 2-3 yrs post harvest

Categorized by IVBAM

ie. Blandy’s Duke of Clarence

27
Q

Describe the Rainwater style of Madeira and it’s requirements. (3)

A

Term originates from casks being left outside and being diluted by rain.

Wines that have relatively light style, concentration, body and alcohol, ~18%.

Must be Medium Dry.

Max. age indication of 10 years

28
Q

Describe the Frasquiera style of Madeira and it’s requirements.

A
  • A Vintage wine aged in wood for 20+ years
  • Must be made from a single permitted variety, listed on label
  • Harvest and bottling year on label
  • Assessed by IVBAM
  • Super Premium
  • Concentrated, complex, tertiary, sweet but with high acid
29
Q

What are the requirements of a Colheita style Madeira?

A
  • A Vintage wines aged in wood for 5+ years
  • Blend or single variety, not required on label
  • Harvest and bottling years stated
  • IVBAM panel

Started in 2000; Made by all producers

30
Q

What is the business makeup of Madeira? What are the 3 largest producers?

A

1000 growers w/avg holding of 0.3ha and only 8 producers.

Agents often coordinate and consult with growers on behalf of producers.

1) Justino’s
2) Madeira Wine Co.
3) Henriques & Henriques

31
Q

What are 5 Madeira categories (beyond varietal styles)?

A

1) Indication of Age
2) Colheita
3) Frasqueira
4) Standard Blends/Corrente
5) Rainwater

32
Q

What are IVBAM’s responsibilities? (5)

A

Overall: Provides Support, Stock Control, Quality Control, and Coordination to the wine/embroidery industries. Specifics:

1) Present at grape reception and vessel sealing/unsealing
2) Tasting/Lab testing for age indication or vintage year
3) Provide counsel and support to growers
4) Establish production and labelling regulations

33
Q

What are current Madeira sales figures and recent historic trajectory?

A

3.2 million L sold in 2019; 1.9 million of these Corrente (often Tinta Negra) and 44,000L are Frasqueira/Colheita. 20% is cooking Madeira.

Sales volumes are stable in recent decades; Value has gradually increased thanks to Frasqueira/Colheita

34
Q

What are the largest export markets for Madeira? How do they compare to the domestic market?

A

France = 0.9 million L (cheaper)
Madeira = 0.49 million L (tourism)
Germany = 0.29 million L (cheaper)
Japan = 0.26 million L (expensive)

35
Q
A

WSET D5 *New (5 decks)

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