Madeira/ some port stuff Flashcards

Question 1

Q

Name the main varieties of Madiera from Driest to Sweetest

Answer

A

Sercial
Verdelho
Boal
Malvasia (Malmsey)

Question 2

Q

What is the most widely planted grape on the island of Madeira?

Answer

A

Tinta Negra Mole

Question 3

Q

How many years is reserve Madiera aged?

Answer

A

Minimum 5 years in wood

Question 4

Q

Name the three common methods of Madiera production today.

Answer

A

Place the wine in vats and heat with hot water pipes for three months/ place wine in heated warehouses for 6 to 12 months age the wine n now temp controlled warehouses for many years.

Question 5

Q

What are the four noble grapes used for top- quality Madiera production?

Answer

A

Sercial, Verdelho, Bual, Malvasia

Question 6

Q

What are the aging requirements for Colheita Madiera?

Answer

A

From a single vintage/ harvest and must spend @ least 5 years in cask

Question 7

Q

What is the minimum period of time that a basic Madiera will remain in an Estufa?

Question 8

Q

Key varietal in Madeira

Answer

A

Tinta Negra Mole

Question 9

Q

Describe climate, soil and viticulture of Madiera

Answer

A

Mountainous island w/ vineyards mainly on slopes of north and south coasts. Fungal diseases are a problem. Irrigation from mountainous through Levadas

Question 10

Q

What do the labelling terms for Madiera mean?

Finest, Reserve, Special Reserve, Extra Reserve

Answer

A

Finest- 3 yo
Reserve- 5 yo
Special Reserve- 10 yo
Extra Reserve- 15 yo

Question 11

Q

Name the 2 dry styles of varietal Madiera

Answer

A

Sercial and Verdelho

Question 12

Q

Is Madeira fortified during or after fermentation?

Question 13

Q

Name the 2 dry styles of varietal Madiera

Answer

A

Sercial and Verdelho

Question 14

Q

Is Madeira fortified during or after fermentation?

Question 15

Q

Port…

Answer

A

Made by adding brandy to arrest fermenting grape must. Sweet and high in alc (20%). Name is derived from Oporto (where it originates). Port= 1/2 of Douro’s wine production.

Question 16

Q

Port- History

Answer

A

17th Century trade wars between UK and France with punative levels of tax on French wines in 1693 by William III. “Blackstrap” astringent reds produced in Douro with added brandy for better transportation. 1678: Lamego Monastry where abbot was adding brandy during ferment. 1756: Douro boundaries made. 1st demarcation in world.

Question 17

Q

Port- Location

Answer

A

3 Regions; 1. Baixo Corgo, 2) Cima Corgo, 3) Douro superior

coldest and westest 900m- lighter port styles (cheap Ruby/t)
Heart of demarcation. Around Pinhao, low rainfall (700 mm) + higher temp, hi quality tawny, LBV and vintage. Most Quintas, largest under vine.
Douro Superior: most east, most arid (400mm), tough landscape. Complex vintage port and premium port blends.

Question 18

Q

Port- climate

Answer

A

Hot continental, very dry. Increasing hot and dry further inland.
V. Unpredictable weather, excess heat (50c), frost (Douro sup) & unpredictable rain + summer/ Autumn hail.
Altitude from 80 to 600 m w/ better quality in lower altitude.

Question 19

Q

Port- soils

Answer

A

Shallow schist soil broken into terraces. Most vineyards in steep slopes.

Question 20

Q

Grape varieties

Answer

A

20 varieties approved. Most important Touriga Franca, Tinta Roriz, Tinta Barroca, Touriga Nacional, Tinta Cao

Question 21

Q

Touriga Franca

Answer

A

20% plantings> ALL ROUND. Lighter, softer and rounder. Tolerates heat + drought. Perfumed.

Question 22

Q

Tinta Roriz/ Tempranillo

Answer

A

16%> finesse and good length.

Medium color, medium tannin and concentration better in cooler years.

Question 23

Q

Tinta Barroca

Answer

A

12%> sweetness + jammy+ rustic. Rarely used as a varietal

Question 24

Q

Touriga Nacional

Answer

A

2%> aromatic and high color and tannins. Lo yields. Considered finest grape of Douro.

Question 25

Q

Tinta Cao ‘red dog’

Answer

A

Deep colour

Question 26

Q

Other grape varieties

Answer

A

Mourisco- poor quality

Sousao- deep colour

Question 27

Q

Definition

Answer

A

Fortified wine where residual sugar in wine caramelised by heated maturation. Longest living fortified wine from Madeira, volcanic island 1,000km of Portugal, 750km off North Africa

Question 28

Q

History

Answer

A

Madiera & Funchal (capital city): port of call for ships in 16th- 17th. Wine industry developed. Like Port, alcohol added to unfortified wine to protect during transport. Devt. Of vinha da roda (round trip wine) in opposition to vinha de canteiro (matured on the island). 1776: Madiera very popular in US to celebrate Independence Day. High demand. 1850s- 1870s: odioum then phylloxera nearly wiped the industry before US vines planted in 1870s. 1917- 1930s: Russian revolution and then US prohibition> decline + Madiera wine association.

Question 29

Q

Location

Answer

A

Same latitude as Sahara

Question 30

Q

Climate

Answer

A

Sub tropical: hot & humid with hi rainfall (3,000mm). Moderated by altitude (up to 1,800m)

Question 31

Q

Soils

Answer

A

Fertile volcanic soils

Question 32

Q

Grape Varieities

Answer

A

1) Tinta Negra Mole:
2) Sercial
3) Verdelho
4) Bual
5) Malmsey

Question 33

Q

Tinta Negra Mole

Answer

A

Vinifera variety VERSATILE, hi yield, black, most Madiera, not hi quality. #1

Question 34

Q

Sercial

Answer

A

Noble white grape grown in cooler site (N+ altitude), v. Lo yields, lo alcohol (11%abv), HI ACIDITY> lightest, dry, most acid almond flavours when aged

Question 35

Q

Verdelho

Answer

A

Noble variety grown in cooler slopes; higher yields, moderate sugar, HI ACIDITY> medium styles with smoky complexity when aged

Question 36

Q

Bual

Answer

A

Grown in warmer sites (Sth), Lo yields HI ACIDITY> richer medium sweet style. Raisiny.

Question 37

Q

Malmsey

Answer

A

Noble variety grown in hottest location, low altitude, late ripening, good yields, hi sugar, HI ACIDITY, aromatic> sweetest styles (60+)

Question 38

Q

Viticulture

Answer

A

Only possible because of altitude (up to 1,800m). Difficult to grow grapes> poios: tiny step like terraces. New vineyards: cordon- trained. Trad: Latada (low trellises)+ pergola to raise canopy above ground. Network of irrigation (Levadas). Key risk: fungal disease (19C temp, hi rainfall). No mechanisation possible.

Question 39

Q

Legal Sturctures

Answer

A

Instituto do Vinho de Madiera (IV ) classes Sercial, Verdelho & Malvasia (Malmsey) as noble

Question 40

Q

Sales- Madiera

Answer

A

Modern basic Madiera: France (1/3), Germany + Benelux.

Better quality: US, Japan, UK

Question 41

Q

Vinification/ Aging- Madiera….

Answer

A

Tinta Negra Mole> some colour extracted from skins. Sercial/ Verdelho> little or no skin contact. Fermented until dry, then fortified. Possible weetening with surdo (Mistela fortified to 20% ABV) or abafado (dried wine fortified at later stage) for Verdelho/ Sercial.
Boal/ Malmsey> fermented on skins for flavour and extract. Fortified early in fermentation.

Question 42

Q

Vinification/ Aging- Madiera (continued)

Answer

A

Fortification with Aguardente 95% for wine around 17- 18%. Estufa (hot house) ageing system/ Estufagem (heating process): 1) Cubas de Calor, 2) Armazens de Calor, 3) Canteiro

Question 43

Q

Cubas de Calor

Answer

A

Wine heated directly @ 49-50C for 3 mths in large 50,000l concrete tanks> large volumes.

Question 44

Q

Armazens de Calor

Answer

A

Wine heated indirectly @ 30- 40C for 6-12 mths in 600L wooden casks. Exclusive to Madiera Wine Co. Heat comes from the Cuba de Calor or steam filled hot water pipes in same room> Reserve (5yrs) & Special Reserve(10yrs).

Question 45

Q

Canteiro

Answer

A

Wine heated naturally by sun for min 20 yrs in 600l pipes in lodges> Vintage Madieras

Question 46

Q

Maderization

Answer

A

Process of mild oxidation for long period, usually heated. Action of acetobacter keeps hi alcohol wine from turning to vinegar. Madernized wines are Amber to brown with distinctive cooked, caramelised flavours.

Question 47

Q

Styles

Answer

A

Varietal if 85% of grape (as per EU) otherwise simple ‘dry’, ‘medium dry’, ‘medium sweet’ or ‘rich’.
1) Granel, 2) Finest (3 year old), 3) Reserve (5 year old), 4) Special Reserve (10 yrs old), 5) Extra Reserved (15 yrs old), 6) Colheita, 7) Vintage/ Frasqueira, 8) Solera

Question 48

Q

Granel

Answer

A

(Bulk): coloured & sweetened. 30-40% of production, now only for cooking.

Question 49

Q

Finest (3 yrs old)

Answer

A

Tinta Negra Mole based; Cuba de Calor + tank aging

Question 50

Q

Reserve (5 yrs old)

Answer

A

Most likely Tinta Negra Mole- base; blend of Cuba de Calor + Armazens de Calor wines

Question 51

Q

Special Reserve (10 years old)

Answer

A

Verdelho/ Sercial/ Malmsey- based, most likely Armazens de Calor, youngest component of blend 10 yrs old.

Question 52

Q

Extra Reserved (15 yrs old)

Answer

A

Verdelho/ Sercial/ Malmsey- based, most likely Armazens de Calor, youngest component of blend 10 yrs old

Question 53

Q

Colheita

Answer

A

Single harvest bottled after spending 5 years in cask (7 for Sercial)

Question 54

Q

Vintage/ Frasqueira

Answer

A

From a single year and aged for min 20 yrs in 600l oak casks.

Question 55

Q

Solera

Answer

A

Solera system with ageing indicating foundation date of Solera.

Question 56

Q

Madiera is…..

Answer

A

A subtropical island rising sharply from the Atlantic nearly 625 miles off the coast of Portugal.

Question 57

Q

Madiera wines are some of the….

Answer

A

Longest living wines in the world

Question 58

Q

Madiera got it’s distinctive character from……..

Answer

A

lengthy ocean voyages through the tropics, where the wines would be subjected to repeated heating and cooling.

Question 59

Q

The torna viagem….

Answer

A

“Round trip”

Is now approximated today by heating the wine during the production process. Also lengthy cask aging. This means the wine is virtually indestructible. Air and Heat are embraced, as they impart Madieras distinctive character.

Question 60

Q

Madeira Multi-Vintage Blends- Rainwater

Answer

A

A popular style in the US, Rainwater Madeira is usually 100% Tinta Negra, and the youngest wine in the blend is a minimum three years old. The wine is medium dry, and light in style

Question 61

Q

Madeira Multi-Vintage Blends- Seleccionado:

Answer

A

Such bottles are often labeled “Finest,” “Choice,” or “Select,” and include a blended wine that is at least 3 years old (but below five years of age). These wines are dominated by the Tinta Negra grape, heated in Estufagem and aged in tank rather than cask.

Question 62

Q

Madeira Multi-Vintage Blends- Reserve (Reserva):

Answer

A

Madeira that is 5 years of age or older (but below 10 years of age) may use this designation

Question 63

Q

Madeira Multi-Vintage Blends- Extra Reserve:

Answer

A

Madeira that is 15 years of age or older (but below 20 years of age) may use this designation

Question 64

Q

Madeira Multi-Vintage Blends-

Answer

A

20 Years Old, 30 Years Old, Over 40 Years Old

Answer 62

A

Madeira wines produced by fractional blending and the Canteiro method. The EU does not permit its production, but the wines are still available on the island. A maximum 10% of a solera’s stock may be drawn off each year, and only 10 total additions may be made to each solera. Solera wines will be bottled with the starting date of the solera, but wines added to the solera may actually be older than the original wine—a solera on Madeira often served to extend the lifespan of a particular vintage, when there was little or no wine to sell in the following year. To accomplish this, producers refreshed soleras with stocks of older, rather than younger, wines.

Answer 63

A

Colheita Madeira is produced from a single vintage (85% minimum required) and is aged for a minimum 5 years prior to bottling. It may be a blend or a single varietal wine. Colheita offers the consumer a “vintage” Madeira without the extended cask aging, complexity, or cost of a true Vintage Madeira, or Frasqueira. The word “harvest” is sometimes used in place of Colheita but producers are not allowed to use the word “vintage” on labels.

Answer 64

A

Vintage Madeira aged for a minimum 20 years in cask. Frasqueira, like Colheita, may be produced from a single variety or a blend. Since only a minimum 85% of the vintage is required, these wines are topped up with younger wines throughout the aging process. Vintage wines are produced by the Canteiro method and may be aged for additional time—sometimes decades—in glass demijohns after the period of cask aging. Frasqueira is the epitome of Madeira, and one of the world’s legendary and long-lived wines.

Answer 65

A

An exceptional rarity, wines so labeled underwent an ocean journey across the equator. Shortridge Lawton, now a brand of the Madeira Wine Company, produced wines in this traditional style as late as the early 1900s.

Answer 66

A

The driest varietal Madeira, Sercial displays searing acidity and, over time, its youthful citrus notes evolve into a more complex almond bouquet. Sercial is a suitable aperitif, and often a good accompaniment to light soups and consommés. While considered dry these wines may still contain around 40-45 grams per liter of residual sugar.

Answer 67

A

Verdelho produces a medium dry wine of high acid, with a smoky, honeyed character. The wines are slightly fuller in body than Sercial

Answer 68

A

Boal produces a medium sweet, rich style of wine, in which the acidity is still powerful enough to dominate the finish. Highly aromatic, the wines tend to display classic chocolate, roasted nut, and coffee notes. With age, Boal tends to be the darkest Madeira wine in color.

Answer 69

A

The Malvasia wines represent the sweetest and softest style of Madeira. On the nose, Malmsey evokes toffee, vanilla, and marmalade aromas. The wine can frame a cheese course or dessert flavors of nut, caramel, and dried fruits equally well.

Answer 70

A

H.M. Borges (founded 1877), Henriques & Henriques (founded 1850), Madeira Wine Company (originally formed in 1913 as the Madeira Wine Association, the MWC formally changed its title in 1981), Pereira D’Oliveira (founded 1850 as a partidista), Vinhos Barbeito (founded 1946), Vinhos Justino Henriques (founded 1870), Faria & Filhos (founded 1949)

Answer 71

A

A subtropical island rising sharply from the Atlantic nearly 625 miles off the coast of Portugal, are among the longest-lived wines in the world.

Answer 72

A

on Madeira itself, or on the neighboring Porto Santo, the only other inhabited isle in the Madeira archipelago.

Answer 73

A

fertile volcanic soils

Answer 74

A

pergola system, with vines suspended on low trellises known as latadas, in order to combat the dangers of fungal disease in the damp subtropical environment.

Answer 75

A

he obstacle of terraces and the small size of vineyard holdings render mechanical harvesting unworkable

Answer 76

A

regulates harvesting and production methods of Madeira wines.

Answer 77

A

They make the wine, and most are based in Funchal, Madeira’s capital

Answer 78

A

There are currently eight production companies registered with the IVBAM, but only six actively export wine.

Answer 79

A

is the largest company today in Madeira, and is responsible for half of the island’s exports.

Answer 80

A

hich was formed as an association of exporters and producers in 1913, commands the second largest market share and produces recognizable brands such as Blandy’s and Cossart Gordon

Answer 81

A

Is the largest independent producer, as well as the only company that owns a significant amount of vineyards.

Answer 82

A

They trade wine, rather than make it, and are usually based in London. A shipper will select wines from a producer, who will then bottle the wine under the shipper’s brand.

Answer 83

A

Is a company founded by Bartholomew Broadbent (son of Michael) that selects wines produced by Justino’s, is an example of a Madeira trader

Answer 84

A

Who store wine and sell it at maturity to other traders for a profit, make up the third category. Partidistas are similar to the almacenistas of the Sherry trade.

Answer 85

A

Are Sercial (Esgana Cão), Verdelho (Gouveio), Boal (Bual, Malvasia Fina), and Malmsey (originally Malvasia Candida, now more commonly Malvasia Branca de São Jorge).

Answer 86

A

Tinta Negra (formerly called Tinta Negra Mole) is the island’s workhorse, accounting for nearly 85% of its total production

Answer 87

A

If another variety is included on the label, the wine must contain a minimum 85% of the stated grape if the wine is a multi-vintage blend, or 100% of the stated variety if a vintage is indicated

Answer 88

A

Was not replanted after the phylloxera attack of 1872. Terrantez, which delivers a miniscule yield and is difficult to graft, is prized today but commercially insignificant.

Answer 89

A

Bastardo is virtually extinct on the island: in 2010, 4.5 liters were produced. When combined with the coming economic difficulties of the 20th century, phylloxera’s most disastrous effect on winegrowing in Madeira was one of scale: prior to the 1870s, as many as 3,000 hectares of vines existed on the island; today there are just under 500

Answer 90

A

Malvasia may only ferment for a few hours prior to fortification, so that most of the sugar remains. If a medium dry or dry wine is the goal, a winemaker will allow fermentation to continue for a longer period of time, but even the “dry” wines of the island contain significant amounts of residual sugar. After fortification, the young wine is then subjected to either the Estufagem or Canteiro process, the two modern heating methods that lend Madeira its distinctive character. Most wines are transferred to the estufa, a stainless steel vat that warms the wine by circulating hot water through serpentine coils inside the tank. In this method, the wine is heated to a temperature of 45-50° C (113-122°F) and held there for at least three months; during this period sugars in the wine will slowly caramelize and give the estufa wine its distinctive character. Once the Estufagem process is completed, the wine enters a period of rest (estágio) for a minimum 90 days before being transferred to cask for aging.

Answer 91

A

Wines may not be released until two years after the harvest. A more delicate variation on the Estufagem process involves placing the wine in armazens de calor, rooms warmed by nearby tanks or steam pipes rather than the direct heat of the estufa. This variant technique, chiefly utilized by the Madeira Wine Company, utilizes lower temperatures over a longer period of time—sometimes up to one year.

Answer 92

A

Is a method for their best wines. In this process, the wines are cask-aged for a period of at least two years in lodge attics. In this manner, the wine is exposed to the gentler, natural warmth of the sun as it undergoes a much slower process of maturation, preventing the burnt caramelization of sugars and resulting bitter flavors associated with rapid heating. Although Canteiro wines may be bottled at a minimum three years of age, the best Vinhos de Canteiro will remain in cask for 20 years or more, developing into the rarest and most treasured wines of the island: Frasqueiras.

Answer 93

A

A minimum 20 years

Answer 94

A

Approximately 600 miles south west of Portugal in the Atlantic Ocean.

Answer 95

A

It is hot, humid with mild winters. On the Nth side it is cooler. High rainfall in Nth of island and in the mountainous centre.

Answer 96

A

Fertile, volcanic. The most fertile is not suitable for viticulture.

Answer 97

A

V/yards on steep slopes shaped with narrow terraces (polos). Land ownership is fragmented and the only producer that owns land is Henriques and Henriques. Irrigation channels (lavadas) leading from the mountains support the warmer, drier coastal areas. Fungal disease is a significant problem. Trad training is pergola (latada). Fungal disease means that VSP (espalier) is now modern way of training on flatter terrain. Mechanisation is almost impossible.

Answer 98

A

American hybrids are widely planted but they are not used for Madiera. Tina negra, Serial, Verdelho, Boal/ Bual, Malvasia Candida (Malmsey), Tarrantez (W), Bastardo (R). Last two are rare but old bottling exist.

Answer 99

A

A relatively neutral, thin skinned, black grape, it accounts for the majority of v. vinifera plantings. It is made dry, medium or sweet to mimic the classic varieties and is considered to be a second rate variety although Barbeito produce top quality 10 y.o expressions. Madeira made from Tinta Negra cannot by law be varietally labelled.

Answer 100

A

(Esgana Cao) A white variety grown mostly on the cooler north side at altitude. It retains high acidity and has low must weights. Made in the driest styles.

Answer 101

A

A white variety grown mostly on the north side of the island at lower altitudes to Sercial. It achieves slightly higher must weights but also retains its high acidity.

Answer 102

A

A white variety grown mostly on the warmer south side of the island. Retains high acid.

Answer 103

A

A white variety grown mostly on the south side of the island although some is grown in sunny low altitude sites in the north. It achieves the highest must weights of all the classic varieties and is made in a sweet style.

Answer 104

A

A key decision concerns skin contact. Typically Sercial and Verdelho are fermented off the skins whereas Boal and Malvasia undergo skin contact which in part accounts for the fuller style of these wines. Tina Negra is used to make wines without age indication in the style of the four classic varieties. The amount of skin contact depends in what style of wine is being made.

Answer 105

A

Timing depends on the required level of final sweetness. A highly rectified grape spirit is used.

Answer 106

A

In either concrete or steel tank. Heated to 45- 50 degrees for 3 months (minimum). This method is not used for the best wines. These wines are aged for 2 years prior to release.

Answer 107

A

Wine is in old casks of various sizes in the loft of producers, where the heat of the sun causes the maderisation. For the Madeira Wine Company (MWC) some of the casks are in the lofts above the estufas. These wines cannot be sold until they are three years old.

Answer 108

A

Wine can be kept in cooler conditions fir 20 yrs or more in oak vessels ranging from casks to 30,000 litre vats.

Answer 109

A

Blends are made up from stock to required house style. Colour (caramel), sweetness and alcohol can be adjusted.

Answer 110

A

Frasquiera/ Vintage, Colheita/ Harvest, Solera. Fractional blending is used but these Solera Systems are not permanent. A suitable wine is canteiro aged for 5 years. At that point 10% of the wine can be bottled and the volume replaced with a wine of a similar quality. A maximum of 10 bottlings are permitted after which time all of the remaining liquid must be bottled. Each bottling shows the vintage of the original wine. Prior to Portugal’s entry into the EU (1986) practices were very different.

Answer 111

A

5 yo (Reserve/ Reserva), 10 yo (Old Reserve/ Reserva Velha), 15 yo (Extra Reserve/ Reserve Extra). Age indications are an average age of the wines in the blend.

Answer 112

A

Finest/ Seleccionado (3-5 yo), Rainwater max. (5 yo). Much “basic” wine is sold directly to the confectionery industry and very significant volumes made of modified wine (Madiera seasoned with salt and pepper) are sold to the culinary industry of in Europe. This wine cannot be bottled and sold in Madiera.

Answer 113

A

Instituto do Vinho do Bordado e do Artesanato da Madiera (IVBAM). The Madiera Wine, Embroidery and Handicraft Institute. Need to know about Madiera Wine Company (MWC), Justino’s, Henriques and Henriques and Barbeito.

Answer 114

A

Rhone: Muscat de Beaumes- de- Venise
Languedoc: Muscat de Saint- Jean- de- Minervois
Roussillon: Banyuls, Maury, Rivesaltes, Muscat de Rivesaltes
(there are other VDNs made in France, but these are the main ones studied in the Diploma).

Answer 115

A

Warm Mediterranean.

Altitude can have an important impact locally on acid retention and the freshness of the wines.

Answer 116

A

Raising on the vine, especially Grenache, often happens in Banyuls.

Answer 117

A

Muscat Blanc a Petits Grains, Muscat of Alexandria for Rivesaltes, Grenache Noir.
Other local varieties are permitted in the blends.

Answer 118

A

Fermentation is arrested by fortification with highly rectified grape spirit.

Answer 119

A

Winemakers seek to maximise the aromatic intensity of the grape. Oxidation is not permitted and the wines are sold when young.

Answer 120

A

Rivesaltes, which is rare, can undergo extended oxidative aging.

Answer 121

A

There are two key styles depending on how much oxygen has been allowed to come in contact with the wine. In essence they are “ruby” and “tawny” styled wines. Abv is typically lower than Port. Extended maceration after fortification mutage sur grain is also used to extract colour and flavour.
Ruby Styles can either be fruity and youthful for early consumption or more concentrated and benefit from longer bottle aging.
Oxidative ageing can take place in oak vessels of various sizes or partly sealed glass bonbonnes. This style is locally referred to as rancio.

Answer 122

A

Banyuls: Banyuls Grand Cru
Rivesaltes: Ambre, Rouge, Tuile, Hors d’Age.

Answer 123

A

Several islands (Madeira, Porto Santo, other unnamed islands) in the archepalego. Located off Morocco closer to Africa than Europe. But now “owned” by Portugal. Varied reports as to when Europe first found these islands. Back in Roman times, they may have been spoken about by Pliny the Elder. In 1300s a map made, Medici Atlas, clearly on map. Really discovered 1418, Prince Henry- navigator: sent two sailors to find it. They were blown off to Porto Santo (Holly port because it saved them). Didn’t find Madeira, but saw clouds above it (lots of weird theories as to the clouds, end of earth, etc)

Answer 124

A

The sailors came back next year, to Porto Santo (1419). Colonised same year Madeira started. Vines were imported soon after (Malvasia from Crete). By end of 1400 wine was being exported. By 1500s it became very important as port to new world. Used wine as ballast. Story goes one barrel wasn’t sold, came back to Madeira. Thus began Madeira, tradition of making wine. At this stage the wine wasn’t fortified (used high lvls of natural alc and sugar to withstand the journey).

Answer 125

A

Fortified in mid 1700s, it came after sherry and port, but after Marsala.

Answer 126

A

Fires set by first sailors and lasted for 7 yrs…..but is this true? Lots of forests. Madeira (is wood in Portugese). Probably took some time to clear Forrest, but not whole island.

Answer 127

A

13th Century English and Portugese established the treaty of Windsor, long relationship, still going today. 1500s Portugal under Spanish rule. No Madeira exported. When Portugese revulted they became friends. When English again Madeira in 1600s became virtual monopoly on wine to American colonies due to trade restrictions introduced by Britain. Late 1700s and 1800s more Madeira to USA than anywhere else.

Answer 128

A

Heat and oxygen important factors went on ocean voyages. Lots of money in maturing on ship, but expensive to do it. 1794 a merchant tried to heat/ oxidise on island instead of on sea. Estufa room of heat used government stepped in 1800s to band process. Isn’t now Estufas are much more reliable. Modern Madeira in modern Esyufa, much like ferment tank (has protected jacket on the outside). Wine is heated to 45- 50 degrees c for 3 mths. The governing body locks the Estufa for 3 months- Simple Madeira made

Answer 129

A

Probably never seen an Estufa. If no varietal is listed it is most probably made from Tinta Negra.

Answer 130

A

Usually a room nowerdays. 85 f (29 degrees Celsius) in the summer.

Answer 131

A

Used to be Tinta Negra Mole. Not sure where it originated. Heavily planted and over cropped. 500 hectares on Madiera, 200 hectares is Tinta Negra. Can be a good grape, but made a lot for cooking wine. Can be dry or sweet as well.

Answer 132

A

Driest. 15 hectares hard to grow. Last to ripen. Struggles to ripen @ 11% potential alc. Vintage wine capable needs time to develop character. 15- 25 grams per litre. Lemony, fierce acid. Some volatile character. White grape.

Answer 133

A

Age/ time in bottle

Answer 134

A

Medium dry, more r/s, less acid, prior to phylloxera, 2/3 (kinda where Tinta is). 20th Century it became the noble grape.

Answer 135

A

You see more chocolate and coffee flavours.

Answer 136

A

Other grapes much less time. Sooner and sooner in the process.

Answer 137

A

Sercial: Sherry
Malmsey: Port

Answer 138

A

Difficult to grow. Sensitive to powdery. 15 hectares on the island. South side of island. More warm, less rain. Really chocolatey and nutty.

Answer 139

A

British word for Malvasia (Malmsey the style of wine, whilst Malvasia is the grape). Malvasia candida (Nobel variety, but not planted much. New variety of Malvasia is seen as inferior and cannot be labelled Malvasia- introduced in the 1970s better cropping.

Answer 140

A

Not associated with other Torrontes. 1.5- 2 hectares, only in vintage Madeira. So rare. More medium dry to medium sweet. Richer full bodied. Versatile. Rare treat. Trying to replant it but will take a while. Very hard to graft. Some years the yield is 0.

Answer 141

A

Known as Tousard (Jura). Not much made. Isn’t really drunk.

Answer 142

A

Indication of age and those with a vintage date.

Answer 143

A

5 yrs (Reserve), 10 yrs (Special Reserve), 15, 20, 40. If an age is written that will be the oldest with younger wines added.

Answer 144

A

But the blend of old and new oak varies from winery to winery

Answer 145

A

Both are vintage Madeiras but vintage can’t be stated. Colheita- 5 yrs single v/ yard (minimum). Frasqueita- 20 yrs (minimum)

Answer 146

A

Synomynist with Colheita, min 5 yrs.

Answer 147

A

Can be drunk all the way through the meal, but most aperitifs and digestives. Boal works well with cheese @ the end of the meal.

Answer 148

A

Drier- a bit cooler (12 degrees Celsius), 10 yr frasquita- room temperature

Answer 149

A

Every bottle is different. Impervious to oxidation due to oxygen contact. Life span is pretty long. Vibrant acid when first opened. Kind of just coasts along after first opening. 6 months later still works…sometimes if looked after.

Answer 150

A

“Madiera is great in the first week, then drops and then goes on forever (kind of plateaus). Prefers first week when it is particularly fresh. It should not sit on a back bar forever as it will go off”.

Answer 151

A

Is the process by which a wine is made to taste like madeira, involving mild oxidation over a long period and, usually, heat. The term should only be applied only to wines with a high enough alcoholic strength to inhibit the action of acetobacter, which would otherwise transform the wine into vinegar. Very few maderized wines are made today by simply ageing the wine at cellar temperature; the oxidation process is instead hastened by heating or ‘baking’ the wine as on the island of Madeira. Oxidation reactions, like most organic chemical reactions, can be roughly doubled in speed by a temperature rise of 10 °C/18 °F. For example, a wine requiring ten years at a cellar temperature of 20 °C to develop a maderized character could manifest approximately, although not exactly, the same character after about two and a half years at 40 °C or 15 months at 50 °C. Madeira and similar wines such as early sherry-style wines made in California were particularly popular in the 18th and early 19th centuries but have since fallen out of fashion.

Answer 152

A

Previously Tinta Negra Mole, name for negramoll on the island of madeira.

Answer 153

A

Iberian dark-skinned grape variety and by far the most commonly planted vine variety on the island of madeira where it is often called Tinta Negra or Tinta Negra Mole. As Negramoll it is also grown in the canary islands. dna profiling recently showed it is identical to the Andalucian variety Mollar currently grown on more than 400 ha of extremadura. It is therefore indubitably a vinifera variety (unlike many of the vines that replaced the so-called noble varieties sercial, verdelho, bual, and malvasia on Madeira after the ravages of powdery mildew and phylloxera in the 19th century). On Madeira it yields relatively high quantities of sweet, pale red wine which turns amber with the madeira production process and then yellow-green with age. A variety called Negra Mole but considered distinct is grown in Portugal’s the Alentejo.

Answer 154

A

Portuguese white grape variety probably originally from bucelas where most is to be found today. It was once quite commonly planted on the island of Madeira but only about 20 ha grew there in 2010. The name came to be used to denote the lightest, most acid, latest-maturing style of madeira rather than the grape variety from which it was made. On the Portuguese mainland it is also known as esgana cão and is notable for its late ripening and high acidity. It should not be confused with cerceal Branco.

Answer 155

A

Anglicized form of boal most often used for a style of madeira, richer than sercial and verdelho, yet not as sweet as that called malmsey.

Answer 156

A

Name once given to several Portuguese white grape varieties, and most closely associated with the island of madeira, where the Verdelho vine became increasingly rare in the post-phylloxera era but the name was for long used to denote a medium-dry style of wine somewhere between sercial and bual levels of richness. erdelho is the most planted today, with 47 ha/116 acres in 2010. Musts have moderate levels of sugar and notably high acidity. The Verdelho found on Madeira is the same as that found growing in the Azores and this Verdelho, cuttings of which were presumably picked up on one of these Atlantic islands en route to the antipodes, was extremely important in 19th-century Australia. Planted on 1,338 ha/3,305 acres in 2012, it has had notable success in vibrant, tangy, full-bodied table wines in more recent times, particularly in the Hunter valley of New South Wales, Victoria, and some of the hotter regions of Western Australia. Verdelho has been planted to a very limited extent in savennières in the Loire for just as long and makes some interesting varietal wine there. It is also grown in New Zealand, California, and Argentina. A quite distinct variety once called Verdelho or Verdelho do Dão but now officially renamed Gouveio and identified as Spain’s godello, is planted on the Portuguese mainland, particularly in the Alentejo, Dão, and Douro. Verdelho Roxo is a red-berried colour mutation of Verdelho (while the now virtually extinct Verdelho Tinto of the minho is unrelated).

Answer 157

A

Portuguese word meaning ‘hothouse’ or ‘stove’, also applied to the tanks used to heat wine on the Island of madeira, thereby accelerating its development and maturation. The heating process Itself is called estufagem. Estufas simulate the effects of the long tropical sea voyages in the 18th and 19th centuries when madeira (and setúbal) was, at first accidentally and then deliberately, stowed in the hold of a ship to age prematurely as a result of the temperature changes involved in a round trip, or torna viagem, across the tropics.

Answer 158

A

ortuguese name for the Jura red wine grape trousseau. As Bastardo it is a minor variety in the Douro Valley, Dão, and Beiras with total plantings of 1,218 ha/3,101 acres in 2010. Over the Spanish border in Galicia it is known as Merenzao.

Answer 159

A

Portuguese white wine grape that is practically extinct on the island of madeira but can occasionally be encountered in historic bottles. It is not, as some have suggested, a synonym for folgasão.

Answer 160

A

Portuguese red wine variety bred from Castelão, Tintinha, and Muscat Hamburg in the 1960s and introduced to madeira as an experimental, deeper-coloured, softer alternative to negramoll.

Answer 161

A

Formed the Madeira Wine Association, which became the Madeira Wine Company in 1981.

Answer 162

A

The name used widely, especially in Iberia and Italy, for at least 20 different grape varieties. Wines produced from them are, typically, deeply coloured whites but some are, usually light, reds. The word was also corrupted into malmsey in English, which was for long an important style of madeira, traditionally based on the Malvasia di Lipari grape. The Germans call their various though rare forms of Malvasia Malvasier. Italy grows more wine called Malvasia of some form than any other country, with 15 different varieties distinguished in its 2010 vine census. Most planted, with 4,876 ha/12,049 acres, was Malvasia Bianca di Candia, which produces relatively neutral wine in Lazio and throughout Central Italy. The variety known as Malvasia di Candia Aromatico, quite widely planted in Italy and Greece, is apparently different and closer to Malvasia di Casorzo, a red-berried, relatively rare speciality of Piemonte. Italy’s second most planted Malvasia is simply called Malvasia Bianca in the 2010 census, which noted total plantings of 4,354 ha/10,759 acres. Third most common was Malvasia Bianca Lunga was counted as 2,259 ha/5,582 acres in 2010 (although that called simply Malvasia Bianca may well be Malvasia Bianca Lunga too). This is the variety, once called Malvasia del Chianti, most common in Tuscany for both dry wines and vin santo and is also grown, as Marăstina, in Croatia (which is probably close to the Croatian variety called malvazija istarska, known as Malvasia Istriana when grown in north east Italy where it can produce some fine varietal examples). Total plantings of Malvasia del Lazio, a cross of muscat and schiava grossa, had fallen to below 600 ha/1,482 acres. The speciality of Basilicata, Malvasia Bianca di Basilicata, may be related to Malvasia Bianco di Candia. Plantings had fallen to 210 ha/519 acres by 2010. Other, less quantitatively significant pale-skinned grapes called Malvasia noted in the Italian vine census of 2010 included the widespread Malvasia di Lipari, which is grown on the Italian island of the same name for sweet passito wines; also known as Malvasia di Sardinia (and differentiated on the Italian census) for that island’s Malvasias of various sweetnesses; as Greco Bianco di Gerace for the sweet wines of the Calabrian port of Bianco; as Malvasia Cândida to produce malmsey on the island of madeira where only tiny plantings remain); and as various Malvasias in Catalunya and the Canary islands. The Italian vine census also distinguishes between a further dark- or pink-berried Malvasias of which Malvasia Nera di Brindisi (identical to Malvasia Nera di Lecce and a cross of Malvasia Bianca Lunga and the Puglian red wine grape Negroamaro) is the most planted with 879 ha/2,172 acres, making it more common than southern Italy’s other red wine Malvasia, Malvasia Nera di Basilicata. (At the time of writing dna profiling had not yet established whether these two southern Italian dark-skinned Malvasias were distinct but they are both used to produce with robust pink wines characteristic of southern Italy.) Malvasia Nera Lunga was less quantitatively important than either and is a speciality of Asti in Piemonte. The census also notes a further hectare of a variety called simply Malvasia Nera, as well as Malvasia di Schierano that makes light, fragrant reds in Piemonte. The variety more commonly planted to produce malmsey on Madeira today is a much newer variety called Malvasia Branca de São Jorge whose wines are usefully high in both sugar and acidity. Portugal grows several other Malvasias of note. The most important true Malvasia is Malvasia Fina, which goes under many aliases, including the slightly confusing one of boal, of which there were more than 3,000 ha/7,413 acres in 2012. It is most important in the dry whites of Dão although it is widely grown in other northern Portuguese regions such as Douro. Dark-berried Malvasia Preta, also known as Moreto and Mureto, is grown on 1,540 ha/3,805 acres of vineyard mainly in the Douro for port and red table wines. Pale-skinned Malvasia de Colares, the dominant grape of the shrinking colares region where 1,010 ha/2,496 acres, mainly ungrafted, remained in 2012. Malvasia Rei is the Portuguese synonym for palomino fino, while Malvasia Castellana is another name for stria. In Spain, Malvasía di Sitges is Malvasia di Lipari but Malvasía di Lanzarote is an historic speciality of that particular Canary island and can make full-bodied, aromatic whites of real interest. It may be a cross of Malvasia di Lipari and the local marmajuelo. About half of all 4,000 ha/9,884 acres Malvasía growing in Spain in 2012 was in the Canary islands while most of the rest was Malvasia Castellana, a synonum for the Síria of Portugal, called Sigüente in extremadura, in Castilla–León. None was noted in Rioja even though it was traditionally responsible for white rioja. The aromatic, thick-skinned variety known simply as Malvasia Bianca in California and grown on about 1,300 acres/526 ha of mainly Central Valley vineyard was brought there from Piemonte and is known strictly as Malvasia Bianca di Piemonte. It makes full bodied, tangy, flirtatious whites there.

Answer 163

A

Est in 1745. Oldest company in the Madeira trade. Francis Newton sailed from Britain to Madeira in 1745. He was joined by his brother Thomas from 1758 to 1763. In 1758 Thomas Gordon joined the firm in 1791. By 1850 the firm was shipping “half the growth of the island”. In 1808 an Irishman, William Gosport joined the firm. The title of the form changed in 1831. The firm has kept an office in London since 1748, and in 1909, the firm registered as a limited company. At the end of the 19th Century the firm expanded to include Port, Sherry, Tarragona, Marsala and Malaga. These businesses continued until WW2 when they decided to concentrate on Madeira.

Answer 164

A

The largest shipper of Madeira. Brands are bottled under various names including Cruz, the selling brand of Madeira and Port in France. Est in Funchal in 1870, Justinos operates from modern facilities outside the city. Was formerly named Justino’s Henriques but changed its name so it wasn’t confused with Henriques and Henriques, which is now controlled by the French import and distribution company/ group La Martiniquaise.

Answer 165

A

A name that is synonymous with Madeira, both island and wine. The Blandy Family own hotels, travel and media. In 1811 John Blandy came to the island after being introduced to it whilst in the navy. In 1852, his son Charles bought up wine stocks whilst powdery mildew broke out in 1852 which contributed to the success of Blandy, Brothers and Co. 1920 joined the Madeira Wine Association because of low sales. They eventually had a controlling interest. The group is now known as the Madeira Wine Company which includes all the British Madeira firms (Cosset Gordon, Leacock, Rutherford and Miles) and is now one of the largest producers on the island. The Symington Family, a major force in the port trade, acquired a controlling interest in the MWC in 1988 and invested in the improvement of winemaking and marketing. In 2011, marking bi centennial of the company, the Blandys received a controlling interest in the company from the Symingtons.

Answer 166

A

Atlantic Island belonging to Portugal, nearly 1000 km/ 625 miles from the mainland and 750 km/ 466 miles from the coast of Nth Africa. DOP for fortified and an IGP for still wines. Some of the longest living wines in the world. Volcanic Island.

Answer 167

A

Many have begun as an unfortified wine. Funchal became a natural port of call for ships en route to Africa, Asia and Sth America. 16th Century there is evidence that the trade was well established. 17th Century ships stopped in Funchal to pick up casks. Soon found sea trips benefitted. 1900s journeys became impractical. 17th/ 18th Century became very popular in America. 1851 Odium (Powdery Mildew) found its way to the island. 1870s vines pulled out due to Phylloxera. 10 years later vines replanted (not all vineyards replanted) using American varieties. 20th Century back to full, but distributed by Prohibition and Russian Revolution,

Answer 168

A

Round trip @ sea

Answer 169

A

Matured in lodges (trestles called canteiro)

Answer 170

A

17th Century, 30 wine shipper, by 2010 just 6. Justino’s now largest producer on the island, but best known is MWC (Blandy, Cosset Gordon, Leacock, Rutherford and Miles, among 20 other brands). 1988 Symington’s bought the company. Sold back to Blandys in 2011.

Answer 171

A

Hard to grow grapes. Most v/yards on tiny steps called polos, carved from red or grey balsalt bedrock. Most new v/yards are planted on low trellises (latada) similar to Vinho Verde. This raises the canopy high, preventing disease. Viticulture at this latitude is only due to elevation (1800 m/ 5900 feet at some points). Levadas, irrigation channels extends to 2000 km taking water from hills, supplies 1,1600 growers. Mechanisation, rendered impossible by terraces and small size of v/yards.

Answer 172

A

Most planted: Negramoll. Complexa (recently planted) makes good styles. Serial, Verdelho, Bual, Malvasia and the almost extinct Terrantez are slowly increasing since phylloxera. Arnsberger and C/Sav are planted on the north side of the island for unfortified wine. Listrao (Palomino) is on the nearby island of Porto Santo where a small quantity of their own fortified wine for local market.

Answer 173

A

Made in different ways and methods. Estufagem process improved in recent years with concrete tanks being replaced by stainless steel coil in the middle of the tank or a jacket heating the wine to a max temp of 55 degrees celsius for at least 90 days. Monitored by IVBAM. 2 types of estufagem (used by MWC) takes place in pipes 600 ptrs/ 158 gallon wooden casks or lodge pipes stored in warm rooms (amazons de calor) heated by the nearby tanks or steam filled pipes (30 degrees to 40 degrees). Takes 6 months to a year. Gentler. Some producers prefer not to use estufa but use pipes to naturally age the wines in 600 ltr pipes under the eaves of lodges in Fuchal, heated by the sun. These are called vines de canteiro mature 20 years or more before bottling. 95% spirit is used to produce wines of 17% to 18%.

Answer 174

A

Quality has improved greatly since the late 90’s and early 2000s. Inexpensive wines now are clean and fresh, compared to cooked and stale. Finer are distinguished by high toned ranch and searing acid. Madeira can range from pale gold to orange- amber to deep mahogany brown with yellow- green tinge on the rim. Standard blends> Sercial> Verdelho> Bual> Malmsey> Historic Styles

Answer 175

A

Grown on coolest v/yards, at heights of 800 m/ 2,640 ft on the north side of the island. The variety could be related to Riesling, but is in fact the same as Esgana Cao (Portuguese mainland). With fortification and 10 or more years aging in cask a good sercial wine develops high toned, almond like aromas.

Answer 176

A

Planted on nth side of island (cooler). Ripens easier than sercial and lends itself to making a medium- dry wine. With age the wines develop an extraordinary, smokey character, while retaining their characteristic tang of acidity.

Answer 177

A

Or Boal in Portugese, is in warmer climates, sth side of island. Achieves higher sugar levels. Dark medium- rich, raisiny wines retain acidic verve with age. Confusingly, Bual is known as malvasia fina on mainland.

Answer 178

A

Warmest locations grown @ low elevations on the south coast, around Camara de Lebos. Sub varieties include Malvasia Candida and Malvasia Babosa which produce very sweet wines gaining richness and concentration with time in cask. A productive sub variety called Malvasia de Sao Jone is grown on the nth island and is “authorised” instead of “recommend” pending investigation into what it is.

Answer 179

A

Due to the quality of aging of madeira means extinct styles can still be seen. Rainwater: Light off dry, medium style, bottled 5 yrs old and named over a process, where rain entered during shipment to the US. Two other styles are based on Terrantez and Bastardo grapes, both varieties are almost extinct, although Terrantez is coming back. Intensely sweet wines made from the types of muscatel (muscat) grape, usually produced for blending, are occasionally bottled on their own.

Answer 180

A

30 to 40% of the island’s production until shipments suspended in 2002. Only denatured wines (usually spiced with salt and pepper for culinary use) many now be exported in bulk.

Answer 181

A

Finest or corrente, blended, bottled after estufagem, and ageing in tank, rarely in wood. All are based on Negramoll and complexa grapes.

Answer 182

A

Blended 5 year old wine, some or all will have been through estufagem in tank. Some aged in cask. Negramoll or Complexa grapes, but some are made from so called noble varieties. The use of reserve was complicated when, Pereira d’ Olivera bottled Fresquerira (vintage) as Reserva

Answer 183

A

Youngest components will be 10 yr old, aged in cask, usually without recourse to estufa tanks. Wines are mostly made from noble varieties and labelled accordingly.

Answer 184

A

Rarely seen but the term is used to denote a blended 15 year old wine.

Answer 185

A

Rarely used as a wine from a single year with 20 yrs of age qualifies as a vintage or frasquiera madeira

Answer 186

A

Made using solar system. More commonly associated with sherry. Blended begun in 19th Century, was temporarily banned by the EU. Now must be based on a single year, which not more than 10% can be withdrawn in any 1 year. Must be replenished with a wine of similar quality, the maximum number of additions being 10, after which all the wine in the solera must be bottled @ the same time.

Answer 187

A

Single year, bottled after spending at least 5 years in cask

Answer 188

A

Denotes “vintage”. Unlike port must be aged in cask for ac minimum 20 years. Sing year. Some spend later years in 20 ltd carboys or garrafoes before bottling. Extremely resistant to oxidation and may be kept in bottle for many years. Capable of many decades of bottle ageing.

Answer 189

A

Madeira is an archipelago composed of two inhabited islands – Madeira and Porto Santo – and other uninhabited islands, the Desertas and Selvagens. The archipelago is situated between latitudes 35º and 45º north and longitude 17º west, 1100 Km from the coast of Portugal, the country to which it belongs, and 600 Km from the African coast. Madeira has a total surface area of 740Km2, with its highest point being Pico Ruivo, with an altitude of 1861 metres. The wine-growing landscape so deeply rooted in the island portrays a myriad of colours which change from different shades of green to reddish browns throughout the year. The construction of terraces, sustained by stone walling, is reminiscent of staircases which in some parts of the island rise from the sea into the hills, as if they were gardens embedded in the landscape. Recognised worldwide as a tourist destination of excellence, the reputation of Madeira is also due in part to the wine which is famed and renowned in the most varied points of the globe. Wine with the name of an island and an island with the name of a Wine.

Answer 190

A

The total area of Madeira is 732 Km2 and the size of the Wine-Growing Region is approximately 500 hectares. It forms a unique landscape characterised by sharply elevated terrain. The specific conditions of the soil of volcanic origin, mainly basalt and the proximity to the sea, combined with the climatic conditions of hot, humid summers and mild winters, gives the wine its unique and particular characteristics. The agricultural land is characterised by very sharp slopes which have generally been made into terraces known as “polos”. The irrigation water in Madeira is captured from the highest areas of the island and conducted through canals called “levadas”. The impressive canal system totals 2150 Km. The most traditional system is the “latada” (trellised vine), where the vines are laid out horizontally. Although the twentieth century saw the introduction of espalier vines, this form of cultivation may only be applied on land with gentler slopes. From mid-August to October the grape harvest is carried out in a majestic ritual, during which there is an incredible concentration of efforts, since the sharp hilly terrain and system of small fragmented land holdings makes the grape harvest a cumbersome process, which even today is still done totally by hand.

Answer 191

A

The introduction of Tinta Negra in Madeira dates back to the eighteenth century. This is a very versatile and hardy variety, with small to medium-sized grapes, a very fine and soft skin which, since its introduction, has adapted easily to the specific conditions of the island. It is essentially cultivated in the South of the Island, in Funchal and Câmara de Lobos and in the North in São Vicente. Tinta Negra produces Dry, Off-Dry, Semi-Sweet and Sweet wines, and accounts for 80 to 85% of total production.

Answer 192

A

Different varieties of Sercial are also grown in other wine-growing regions of Continental Portugal, more commonly known as Esgana Cão, due to its notable astringency and high level of acidity. This variety is resistant to mildew and oidium, and characterised by small bunches of grapes in the shape of a pinecone, and compact and very acidic grapes of a greenish yellow colour. This variety can be differentiated from others by its high acidity and astringency. It is essentially cultivated in the North of the Island and in Câmara de Lobos at altitudes up to 600 metres along the southern coast and up to 200 metres in the North. This variety produces dry wines.

Answer 193

A

It is likely that the Verdelho in Madeira originated from Continental Portugal, the Azores or Italy. This variety is characterised by small and medium-sized bunches of grapes, oblong and long-sided grapes with a resistant skin. It produces slightly more full bodied and less acidic wines than those made from the Sercial variety. This variety is cultivated at an altitude of approximately 400 metres and produces off-dry wines.

Answer 194

A

Originally from Continental Portugal, the Boal variety produces large bunches of grapes with a resistant skin. It is cultivated at latitudes varying from 100 to 300 metres. Semi-Sweet, medium bodied and rich, the wine is greatly enjoyed for its balanced between acidity and sweetness and its characteristic bouquet acquired during the aging process in casks.

Answer 195

A

The Malvasia variety was the first to be planted in the island of Madeira and originates from Crete. This variety is characterised by large conical bunches of big oblong grapes. It is generally found at altitudes of 150 to 200 metres. Malvasia Cândida has always been treated with tremendous attention and care, producing wines which are greatly appreciated and sought after. Some wines fetch astronomical prices in auctions. The Malvasia produced by the Jesuit priests in the eighteenth century is considered the king of Wines from the entire production of Madeira Wines. Similar to Malvasia Cândida, Malvasia-de-São-Jorge produces sweet wines, being amongst the richest and smoothest of Madeira wines.

Answer 196

A

Once at the wine cellars, grapes are triaged in order to assess their sanitary condition. Once they are weighed and the probable degree of alcohol has been verified using a refractometer (an instrument that measures the sugar content of the grapes), a selection of the grapes is made in accordance with the type of wine that one wishes to obtain. From here, the beginning of the delicate transformation process takes place. The must which results from the pressing is subjected to a fermentation, that may be partial or total, and subsequent fortification. The fortification process consists in stopping the fermentation with the addition of vinous alcohol at 96% Vol. The interruption of the fermentation is done in accordance with the degree of sweetness one wishes the wine to have. With this process, four types of wine may be obtained: dry, medium dry, medium rich and rich wines.

Answer 197

A

The wine is placed in inox stainless steel vats that are heated via a serpentine method. Hot water, at a temperature between 45 and 50 degrees Celsius, runs through this serpentine system for a period of never less than three months. Once the “estufagem” is completed, the wine is subjected to a period of “estágio” or let rest for at least 90 days in order to acquire the conditions that will make it possible for the oenologist to finish the wine so that it may be placed in a bottle with the required quality guarantee. These wines may never be bottled and commercialised before the 31st October of the second year following the harvesting and are typically batch wines.

Answer 198

A

The wines that are selected to age in “Canteiro” (this denomination comes from the fact that casks are placed on wooden support beams called “canteiros”) are aged in casks, usually in the top floors of the wine cellars, where the temperature is higher, for a period of two years. It has a type of oxidative ageing in the cask, making the wine develop unique characteristics of intense and complex aromas. “Canteiro” wines may only be commercialised once at least three years have elapsed, counting from the 1st January of the year following the harvest.

Answer 199

A

At a high temperature only the aromas from the alcohol emerge, masking part of the characteristic aromas of the wine. The suggestions of the producers, usually given on the label, should always be taken into account. Generally speaking, the most appropriate serving temperature depends mainly on the degree of sweetness, age and variety or varieties of the wine. It is usually recommended that the wine be served at between 13 and 14º for younger wines while older wines, given their greater complexity, should be served at a temperature varying between 15ºC and 16ºC.

Answer 200

A

The ideal glass for Madeira Wine should have an elongated tapered bowl, wider at the stem and more closed in at the top. Only in this way does the wine have sufficient space to reveal its bouquet and concentrate its richest and most complex aromas at the top of the glass. The glass should be filled to one third.

Answer 201

A

It may be necessary to decant Madeira Wine to remove any sediment which may have formed over the years. But it may also be necessary to decant wines which were bottled some time ago, since they develop volatile aromas created by the high acidity of the wine. In this case, decanting into a decanter is recommended then, covering it, or into a glass or crystal bottle, with the wine being returned to the original bottle after a week.

Answer 202

A

Madeira Wine does not show the denominated primary aromas which occur in white or red wine. Instead Madeira Wine has a bouquet which consists of a combination of aromas developed during the aging process, including the following: pine, eucalyptus, dried fruit, chocolate, orange peel, coffee, tobacco, coconut, caramel, tea, honey, burnt sugar, oak, pepper, vanilla, clove, curry, nutmeg, varnish and cinnamon.

Answer 203

A

The palate of Madeira Wine depends on the harmony of three factors: the degree of sweetness, acidity and alcohol content. Independent of their degree of sweetness, all Madeira Wines have at least 20 grams of residual sugar while the sweetest easily reach 60 g/l. This sweetness is, however, balanced by a good dose of acidity. The after taste is very lingering and appears to increase with the age of the wine.

Answer 204

A

Madeira was discovered in 1419, after which its lands were rapidly cleared and its soil cultivated with wheat, vines and sugarcane. The history of Madeira Wine began at this point and was to closely accompany the development of the island over the centuries. Historical records show that 25 years after the beginning of colonisation, the island was already exporting Madeira Wine. Its more than five centuries of existence tell the story of internationalisation covering the most diverse export routes, depending on international circumstances, during which, in addition to the exports to Europe, significant quantities were exported via routes destined for the Indies and Americas, between the sixteenth and eighteenth centuries, the latter continues today. From the onset of the nineteenth century, the vast majority was exported to Europe (England, France and Scandinavian countries) and Japan. The high reputation and prestige of this Wine may also be confirmed by innumerable episodes, amongst which, the celebration of the independence of the United States of America in 1776, which was commemorated with a toast made with Madeira Wine! Many great personalities, statesmen and mythical personalities were enchanted by this Wine, of whom George Washington and Thomas Jefferson are symbolic examples, both profoundly knowledgeable on Madeira Wine, as well as Winston Churchill who had the opportunity to get to know and enjoy this Wine during his visits to the island.

Answer 205

A

Producers make Madeira wine and sell it, shippers just trade the wine. Most of the producers have their seat in Funchal, most of the shippers are located in London. Many international companies that have a Madeira wine in their range of products order one of the original producers to bottle a wine under the company’s name, Sandeman as an example. And there is a third type of company in the wine business, the so-called partidistas, similar to the almacenistas of the Sherry-business. They store and mature wine, but they do not sell the wine directly to the market but to other traders

Answer 206

A

In the early years our company concentrated its efforts in the production of bottled wine. New concepts of marketing in the Madeira wine business were introduced as well as innovative packaging like the wickered flagon. The quality of our wines gained an excellent reputation among consumers which helped to strenghten Barbeito’s image in the international market. As time went by our company increased its activities and ended up involved in the bulk wine business in the beginning of the 70’s. This involvement brought many changes in Barbeito’s daily operations due to an excessive growth in production. The competition among exporters in the bulk wine business was very high and small companies like ours had to strive to keep that area of business active and profitable. However, during the 80’s we started realizing that Barbeito’s involvement in that kind of exports were damaging the quality of the bottled wine that was produced. The difficult decision to stop exporting wine in bulk only came in 1991 with the entrance of Ricardo Vasconcelos Freitas to the company. In fact, 1991 was the year of the beginning of many changes in Vinhos Barbeito, being one of the most important the joint venture with the Kinoshita family, with whom we had already a close commercial and personal relationship since 1967. This decision enabled us to concentrate our efforts in just ageing, producing and blending the best quality wines. It was like going back to the past, when our grandfather just wanted to produce and sell good bottled wine, even if only in small quantities. In 1991 another important change occurred in our company: for first time someone from our family became responsible for the making of the wine. In 1993, after two years learning the “secrets” of our wines’ style and character as well as studying modern techniques of wine making, Ricardo Freitas faced alone his first grape harvest. Thinking of the future, we began building a working team in which all members work under the same motto: produce good quality wines with a unique style. Since then Vinhos Barbeito never stopped investing in the purchase of good quality grapes to make fine wines. To achieve that goal, year after year, we work to establish closer relationships with farmers.

Answer 207

A

Blandys, Cossart Gordon, Leacock’s, Miles,

Answer 208

A

The firm that was eventually to become Miles Madeira was originally known as Rutherford & Brown, established on the Island of Madeira in 1814. n 1856 Henry Price Miles left England with his family and arrived in Madeira. Having worked as an apprentice since the age of 12 under the tutelage of James Rutherford, he acquired sound knowledge and experience of the workings of the Madeira trade. In 1872 the Rutherfords left for London (due to Phylloxera which decimated most of the vineyards in Madeira) and started up a wine importing business at the Old Trinity House in Waterlane. This prompted Miles to purchase the company and stocks and he later made a gentleman’s agreement with Rutherford that any Madeira sold by them in the United Kingdom, Scandinavia, or Russia would be bought through H.P.Miles and Co. This agreement was respected and carried on until the Rutherfords sold their firm Rutherfords, Osborne and Perkins to Martini Rossi in the 1960’s. Together with the wine production, H.P.Miles created the first brewery in Madeira in 1872 called the “Atlantic Brewery”. It was in these two companies that he and his 2 sons, Henry Alfred and Charles Vaughan created the Miles legacy on the Island. After the end of World War II, conditions in the wine trade became extremely difficult and Henry Alfred Miles’ son, Cecil Miles negotiated the entry of H.P.Miles and Co. into the Madeira Wine Association. All the wine stocks and buildings were incorporated into the M.W.A and today the actual Madeira Wine Company’s bottling plant is situated in the old Miles’ adega at Largo da Saude. One of the lodges continues to be used exclusively for the ageing and maturation of the Miles’ Frasqueira-Vintages and older blended wines.

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Madeira/ some port stuff Flashcards

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