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WSET Dip D5 > Madeira > Flashcards

Madeira Flashcards

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1
Q

Where is Madeira produced?

A

On the island of Madeira, around 600km (373 miles) from the cost of Morocco

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2
Q

When was the island of Madeira discovered?

A

1419 by Portuguese Merchants

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3
Q

Is the island of Madeira flat?

A

No, it is more of a mountainous island creating a range of micro-climates

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4
Q

How tall are some of the mountains on the Island of Madeira?

A

1,800 meters (5,900ft)

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5
Q

What is the approximate area of the Island of Madeira, and how much of it is planted?

A

The island is approximately 74,000 ha, but only 450 ha are planted with vineyards

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6
Q

How high are some Madeira vineyards planted at?

A

800 meters

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7
Q

What is the main soil type found in Madeira?

A

Volcanic soils that are high in nutrients

Remember that Madeira is very mountainous

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8
Q

What devastated the vineyards in Madeira in the late 19th century?

A
  • Powdery Mildew

- Phylloxera

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9
Q

What are the main grapes used in the production of Madeira?

A
  • Tinta Negra
  • Sercial
  • Verdelho
  • Boal
  • Malvasia
  • Terrantez
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10
Q

Due to Powdery Mildew and Phylloxera a lot of vines died and drastically changed the make-up of the grapes grown on the island.

What is the main vinifera variety that has been planted since the arrival of Phylloxera?

A

Tinta Negra

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11
Q

What are the two main characteristics of Tinta Negra?

A
  • Able to produce high yields

- Relatively easy to grow

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12
Q

What are the characteristics of the Sercial grape?

A
  • High acidity
  • Used in the driest styles of Madeira
  • Late ripening (so it is usually the last to be picked in the cooler sites)
  • Resistant to powdery mildew
  • Susceptible to botrytis bunch rot
  • Can experience poor fruit set
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13
Q

What are the characteristics of the Verdelho Grape?

A
  • Second most planted vinifera variety
  • High acid (though lower than Sercial)
  • Susceptible to botrytis bunch rot, coulure, and downy and powdery mildew
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14
Q

True or False,

Boal is a name for just one variety?

A

False, it is used for a number of grape varieties like Boal Cachudo (grown on Madeira) and Malvasia Fina which is used in White Port

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15
Q

What are the characteristics of the Boal grape?

A
  • Grows best on warm, low altitude sits in the south of the island
  • Susceptible to drought and needs adequate irrigation to thrive
  • Typically used to produce semi-sweet wines
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16
Q

What is the IVBAM?

A

It is Instituo do Vinho, do Bordado e do Artesanato da Madeira, which is the governing body that regulates Madiera

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17
Q

What are the characteristics of Malvasia grapes?

A
  • Susceptible to powdery mildew
  • Susceptible to botrytis bunch rot
  • Can produce relatively high yields
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18
Q

What are the two different Malvasia grapes grown on the island of Madeira?

A
  • Malvasia Candida (historically important and still highly prized for its quality)
  • Malvasia de Sao Jorge (most common Malvasia grown on the island)
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19
Q

What are the characteristics of Terrantez (grape)

A
  • Plantings are limited

- Susceptible to botrytis bunch rot so it is picked soon after it reaches 9% potential abv

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20
Q

What are the two main vine training methods used on the island of Madeira?

A
  • Pergola

- VSP

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21
Q

What is the local name for Pergolas in Madeira?

A
  • Latadas
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22
Q

What are some of the benefits of using the Latadas system?

A
  • Allows air to circulate above and beneath the vine to help reduce fungal disease
  • Allows crops to be grown underneath, making more effective use of the land available
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23
Q

What are the fungal diseases most present on the island of Madeira?

A
  • Downy Mildew
  • Botrytis bunch rot
  • Phomposis
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24
Q

What is Phomposis?

A

Dead arm

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25
Q

What are some options for growers in Madeira to help reduce fungal pressure aside from using fungicides?

A
  • Shoot positioning

- Leaf Removal

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26
Q

True or false,

Irrigation is rarely used in Madeira

A

False, it is widely practiced

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27
Q

How is rainwater moved from the center of the islands to the vineyard areas?

A

Via Levadas, small irrigation channels.

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28
Q

Where is irrigation most needed on the island of Madeira?

A

The southern part of the island as it receives the lowest amount of rainfall

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29
Q

When does harvest begin in Madeira?

A

The official start of harvest is decided by the IVBAM in consultation with producers and growers.

Usually it starts at the end of August or the start of September

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30
Q

The minimum potential alcohol at harvest in Madeira must be ___ abv, and in general the grapes are picked with average potential alcohol of no more than ___ abv

A
  • 9%

- 11%

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31
Q

How are grape prices for Madeira determined?

A

Prices differ based on the grape health and variety.

  • Sercial, Verdelho, Boal, Malvasia and Terrantez are worth much more than Tinta Negra
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32
Q

True or False,

IVBAM representatives must be present for the arrival of all grapes

A

True!

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33
Q

Wines made from _______ are often fermented on their skins, especially for medium sweet and sweet styles of wine

A

Tinta Nerga

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34
Q

How do most producers ferment their wines in Madeira?

A

In stainless-steel tanks using ambient yeast

35
Q

How do fermentation times vary between sweet and dry Madeira?

A

Usually wine for sweet styles may ferment for 2 days,while wines for drier styles may ferment for around a week.

Fermentation is arrested with the addition of high alcohol spirit

36
Q

What is the abv of the spirit used for Madeira?

A

96%, making it a more neutral spirit

37
Q

Do Madeira producers have to buy their spirit from the IVBAM?

A

No, they can buy it from wherever they like, but the quality must be checked by the IVBAM

38
Q

What is the usual abv for Madeira wines after fortification?

A

17-18%

39
Q

What steps usually happen before the new Madeira wines can start maturing?

A
  • The wines are fined and filtered
  • Batches will be tasted and classified according to style and quality
  • The classification will determine their maturation pathway
40
Q

What substances are commonly used to to fine and filter the new Madeira wines?

A
  • Fining: Bentonite, gelatin, albumin

- Filtering: Diatomaceous earth

41
Q

The modern Madeira maturation process replicates what conditions that these wines would have originally subject to?

A

The hot, oxidative conditions from being shipped across the Atlantic in the 17th and 18th centuries

42
Q

What are the two Madeira maturation options?

A
  • Estufagem

- Canteiro

43
Q

Describe the Estufagem process

A
  • Wines are put into stainless steel tanks and and heated to 45-50°C (113-122°F) using a heating coil or water jacket
  • Wines must remain in the tank for a minimum of 3 months
  • The wine is not filled to the top, this is done to permit some oxidation
  • Once the wine is done maturing, it is filtered and left to rest for 6 to 12 months
44
Q

What is the name for the stainless-steel tanks used in the Estufagem method?

A

Estufas

45
Q

True or False,

The Estufas must be sealed at the at the start of the maturation process by the IVBAM, and the IVBAM will break that seal once maturation is completed

A

True (the IVBAM is everywhere)

46
Q

What wines are generally produced from the Estufagem method?

A

3- and 5- year old wines made from Tinta Negra

47
Q

True or False,

The Canteiro is shorter, and less resource-intensive when compared to the Estufagem method?

A

False, it can take much more time, and is more resource intensive. This also means that wines produced using the Canteiro method are usually higher quality wines

48
Q

Describe the Canteiro method

A
  • Wines are placed in large old oak barrels (400-700L in size)
  • Those barrels are located in a warm loft of warehouse that are heated by the sun
  • There is a little bit of space left in the barrel as well to aid oxidation
  • Temperatures in the lofts/warehouses usually range between 25-40°C (77-104°F)
  • Some producers will have multiple warehouses with different average temperatures as well-
  • Barrels are usually topped off due to water loss, which also brings the abv to 19-20% abv
  • Wines cannot be sold until 3 years after the Jan. 1st following harvest.
  • A IVBAM representative must be present for the sealing and unsealing
49
Q

If wines aged in the Canteiro methods are going to be aged longer, will they stay in their original barrel?

A

Generally not, they will be transferred to larger wooden vessels, stainless steel vats or demi-johns to limit evaporation

50
Q

How do Madeira producers manage to stay a float while ageing their wines for long periods of time?

A

If producers go beyond the minimum ageing requirements for Estufagem or Canteiro, they can apply to IVBAM for an EU subsidy to offset the cost of ageing their wines if they agree to age it for another 5 years.

The subsidy depends on the volume in hecolitres

51
Q

Can Madeira produces apply for another subsidy after the 5 years is up?

A

Yup

52
Q

True or False,

Most Madeira is a non-vintage product and blending is a standard practice

A

True, producers will blend wines from different vintages and vineyard locations for consistency of style from year to the next

53
Q

Is caramel used in the production of Madeira?

A

It can be. It is usually used in inexpensive and mid-priced wines to add colour

54
Q

Is there something used to strip the color out of Madeira?

A

Carbon Fining

55
Q

What if producers want to add sweetness in the final Madeira wine?

A

RCGM is added to increase sweetness

56
Q

What are all the different sweetness levels that Madeira is made in?

A
  • Extra Dry
  • Dry
  • Medium Dry
  • Medium Sweet (or medium rich)
  • Sweet (or rich)
57
Q

Are there ranges in g/L for how much sugar can be used for each sweetness level in Madeira?

A

No, so one producers dry could be another producers medium dry

58
Q

True or False,

Each grape variety used in Madeira is associated with a different style of wine

A

True, this is true for most producers, but especially for premium priced producers

59
Q

What are some of the characteristics for Sercial Madeira?

A
  • Extra Dry to Dry in style
  • Tend to be the lightest in color and body
  • Notes of citrus peel and nuts
60
Q

What are some of the characteristics for Verdelho Madeira?

A
  • Medium dry
  • Usually has more r.s., giving it more body and rounding out the texture
  • Has more candied fruit flavors due to the sugar as well
  • Slightly darker in color when compared to Sercial
61
Q

What are some of the characteristics for Boal Madeira?

A
  • Medium Sweet
  • Darker in color
  • Flavors of Caramel, chocolate and candied nuts
62
Q

What are some of the characteristics for Malvasia Madeira?

A
  • Sweet
  • Also goes by Malmsey
  • full bodied
  • Brown in color
  • The sweetest style of Madeira
  • Sweetness is balanced by the high acid
  • Raisins and caramel
63
Q

What are some of the characteristics for Terrantez Madeira?

A
  • Medium dry/sweet
  • even with the high level of sugar, these wines seem to show a level of delicacy to them
  • Citrus peel, caramel and occasionally floral notes
64
Q

When did Tinta Negra earn the ability to be varietally labeled?

A

2015

65
Q

Do varietal wines have to include an indication of style?

A

Nope, but they do have to include a bottling date

66
Q

What are all the different age indications for non-vintage Madeira?

A
  • 5
  • 10
  • 15
  • 20
  • 30
  • 40
  • 50
  • More than 50 years old
67
Q

Are the Madeira with an indication of age labeled the same way as Port?

A

Yes, like Port these are more of an indication of style rather than a minimum/average age

68
Q

Madeira with an indication of age must be verified by IVBAM’s tasting panel, but what other information much be present when producers submit their wines?

A

All wines used in the final blend

69
Q

Five year old Madeira tend to be made with what grape(s) and using which method?

A

They tend to be made with Tinta Negra and made using the Estufagem method/system

70
Q

10+ year old Madeiras tend to be made with what grape(s) and using which method?

A

They will generally use on of the white varieties, but some producers are moving to Tinta Negra since it can be on the label now. The wines will be from different parcels aged through the Canteiro system

71
Q

Madeiras that do not qualify for age indications may be sold _____ years after harvest and are categorized as ____ by the IVBAM

A
  • 2-3 years

- Corrente

72
Q

What are some of the characteristics for Rainwater Madeira?

A
  • Made in a relatively light style in terms of alcohol, body and concentration of flavors
  • Usually around 18%
  • Can only be associated with a maximum age indication of 10 years
  • Name is thought to have originated when cask were left open outside and diluted in the rain
73
Q

What is Frasqueira Madeira?

A
  • Usually represent the flagships of a producers range
  • A term for vintage Madeira that has been aged in wood for a minimum of 20 years
  • Wines must be from a prescribed grape variety, which must appear on the label
  • The year of harvest and bottling must appear on the label
  • Since 2015, Tinta Negra has be permitted for use as well
  • Quality of the wine must be assessed by the IVBAM
  • Typically command super premium pricing
  • All of the wines are notable for their concentration and complexity of tertiary flavors, with sweetness balanced by high acid
74
Q

What is another name for Frasqueira Madeira?

A

Garrafeira

75
Q

What is Colheita Madeira?

A
  • Vintage Madeira that must be made from grapes of a single year
  • Aged for a minimum of 5 years in wood
  • Can be a blend or a single variety
  • Harvest year and bottling year must appear on the label
  • Quality must be assessed by the IVBAM
  • Relatively new category that was established in 2000, but as it is easier to achieve that Frasqueira it is becoming more popular
76
Q

How many growers are located in Madeira, and what is the average vineyard holding?

A

There are over 1,000 growers with an average land owning of 0.3 ha

77
Q

How many producers are there in Madeira?

A

8

78
Q

How many of the Madeira producers rent or own vineyard land?

A

2; Henriques & Henriques and Madeira Wine Company

79
Q

What are the active roles of the IVBAM?

A
  • Coordinating and supporting the wine and embroidery industries
  • Monitoring Madeira stocks and quality control
  • Representatives are at the wineries when the grapes arrive and when the tanks/barrels are sealed and unsealed
  • Technicians will also pay visits to growers on the island to give advice and support as needed
  • Sets the regulations as part of the production and labeling of Madeira
80
Q

How many litres of Madeira were sold in 2019

A

3.2 million litres

81
Q

What styles make up the majority of Madeira sales?

A
  • Corrente Madeira made from Tinta Negra (1.9 mil litres in 2019)
  • 5- and 10- year old Madeira being the most common age-indicated categories
82
Q

What is Terrantez generally sold as?

A

Either Frasqueira (Garrafeira) or 20 year old

83
Q

What are the largest markets for Madeira?

A
  • France (0.90 million litres)
  • Madeira (0.49 million litres)
  • Germany (0.29 million litres)
  • Japan (0.26 million litres)
84
Q

What is an important distinction between the Madeira being imported by France and Germany, vs Japan?

A

France and Germany are importing inexpensive Madeira, where as Japan is importing expensive Madeira

WSET Dip D5 (5 decks)

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