Madeira Flashcards
What are the ‘recommended’ varieties of Madeira?
Sercial
Verdelho
Boal
Malvasia
Terrantez
Tinta Negra
Climate of Madeira
Subtropical Mediterranean. Warm summers, mild winters (although lack of winter dormancy is a challenge.
A range of microclimates due to mountainous terrain. Higher altitude, cooler temps.
High humidity, more rain in the north of the island where humid winds coming from the north cool and condense when they reach the mountains, rain shadow means less rain on the south side.
Majority of rain falls in autumn and winter.
What are irrigation channels in Madeira?
Levadas.
Small channels that carry rainwater from the centre of the island to vineyard areas closer to the coast, often towards the south which receives less rainfall.
Training and trellising of Madeira
Pergola system called Latadas. Allows air circulation above and beneath the vines (fungal diseases/humid climate).
Other crops grown on land - effective use of small landholdings.
Cordon trained, VSP trellised
Describe harvest in Madeira
IVDP decides official harvest date in consultation with growers and producers. Usually end of August or beginning of September.
Min potential alcohol 9%abv and no more than 11%abv.
Max permitted yield varies according to vintage condition but high yields of 150hl/ha are common. Due to fertile soils, plentiful rainfall and irrigation, suitable varieties capable of high yields.
By hand (steep terrain)
What are standard blends of Madeira called and how long are they aged for?
Corrente.
Sold 2-3 yrs after harvest
What are age indications used for NV Madeira, which varieties are used and which ageing method?
5,10,15,20,30,40,50,50+
Age is an indication of style rather than a minimum or average age
5yo are predominantly Tinta Negra made in estufagem
10 and older are generally of the white varieties and made in canteiro method, some will be tinta negra.
What are the estufa vessels made of, how are they heated and to what temperature?
Stainless steel vessels.
Heated by a heating coil or water jacket
Heated to 45-50 degrees max.
The basic steps of estufagem system
Stainless steel tanks heated by heating coil or water jacket to 45-50 degrees
Tanks are not filled to top so allowing for some oxidation
Wine must remain for minimum 3 months.
IVBAM seal the vessel at beginning of maturation and unseal.
Wine is cooled, filtered and left to rest for 6-12 months
Cannot be sold until 31 October the second year following harvest
What are the flavour characteristics of estufagem wines compared to canteiro?
Estufagem are often described as having baked or stewed fruit characters and are less complex than the gradual canteiro method. Although improvements in the estufagem process has improved quality over recent years.
Which Madeira wines are usually made by the estufagem system?
3 and 5 yo Madeira made with Tinta Negra
What is the trend of sales of Madeira over the the past few decades and what were total sales in 2019 vs sales of corrente wines?
Sales relatively stable over the past few decades.
Sales values have seen a slight increase due to an increase in share of sales of Colheita and Frasqueira.
Total sales 2019: 3.2m litres
Corrente sales 2019: 1.9m litres
How much Colheita and Frasqueira wine was sold in 2019 and how does that compare to older 20+ age indicated madeiras ?
44,000 litres.
More common than the older 20+ age indicated madeiras.
What are the largest markets for Madeira and which categories sell most in which markets?
Biggest is France - mostly inexpensive estufagem wines.
2nd is Madeira itself, bolstered by tourism industry. More premium wines.
3rd is Germany - mostly inexpensive
4th is Japan - more premium
Define the Canteiro system, what are the vessels made of and their size?
The Canteiro system is a method of ageing or maturation in old oak and warm conditions.
Vessels are old oak barrels usually 400-700L and left with a little headspace to aid oxidation.
Differences between estufagem and canteiro systems
Estufagem: quicker, cheaper, used for inexpensive wines, less complex wines, stainless steel vessels, heated by heating coil or water jackets, mostly red Tinta Negra wines
Canteiro: more gradual ageing, more resource intensive, used for more premium wines, more complex and concentrated wines, old oak vessels, heated in warehouses naturally by the sun, more associated with the white varieties, although some Tinta Negra
What temps are wines matured in canteiro system? How do producers manage this?
25-40 degrees.
Producers own warehouses that achieve different temperatures (due to location and design) and also design warehouses so they have warmer and cooler areas so they have a variety of batches for blending
Young wines tend to be stored in the warmer parts first before being moved to cooler parts
What are the conditions of the maturation warehouses in maderia?
Loft or warehouses heated by the sun.
Warm 25-40 degrees. Hotter near the roof, cooler near the floor.
Humidity is high
What do the warm conditions cause in canteiro ageing wines?
High temps cause evaporation. Water loss on the wines concentrates the level of alcohol (usually up to 19-20%abv), as well as sugar, acidity (including VA) and aroma compounds.
Due to water loss barrels need regular topping up
Heat causes sugar to take on a more caramelised flavour
Aromas change frmo primary fruit to tertiary - dried fruit, caramel, smoky character
What is the minimum ageing requirement of Canteiro system wines?
Cannot be sold until 3 yrs after the 1st January following harvest
How does further ageing of Madeira in estufagem or canteiro systems work beyond the minimum ageing requirements?
If a producer wants to age further, they can apply to IVBAM for EU subsidy to age the wine for a further 5 years. Subsidy depends on the volume in hectolitres.
IVBAM seal and unseal the vessel. Then the producer can request permission to age for another 5 yrs etc.
How does the maturation process in Madeira impact the final style of the wine?
Oxidation causes colour to gradually turn to amber and then brown.
Primary fruit aromas turn to more tertiary dried fruit.
The warm ageing environment speeds up oxidation and causes caramelisation of the sugars.
Final flavours often dried fruits, caramel, chocolate, raisin, nuts and often smoky characters.
What kind of adjustments and processes are done before bottling Madeira?
Adjustments are allowed, fining and filtering before bottling.
Adding caramel is used in inexpensive and mid priced wines to add colour.
Carbon fining can be used to strip colour.
RCGM can be added for sweetness.
Blending to reduce sweetness, achieve overall consistency and balance in the majority of NV wines
What is Rainwater Madeira?
Light in style-alcohol,body,concentration
Must be medium dry
18%abv
Max age 10y
What is Frasqueira Madeira?
Also Garrifeira.
A producers flagship bottling
Aged for min 20yrs, Single vintage, single varietal can be Tinta Negra
Concentrated, complex tertiary, sweetness balanced acid
What is Colheita Madeira?
Single vintage, minimum 5yrs
Can be blend or single variety (doesn’t need labelling)
Vintage and btling date must be labelled
IVBAM assess
Relatively new cat become pop
