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Terras Madeirenses > Terras Madeirenses > Flashcards

Terras Madeirenses Flashcards

1
Q

What regions are in the Terras Madeirenses?

A

Terras Madeirenses IGP
Madeira DOP
Madeirense DOP

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2
Q

Madeirense DOP
- Region
- Style
- Grapes
- Alcohol
- Aging

A

Madeirense DOP
- Region: Madeira/Porto Santo
- Styles: Vinho: Branco, Rosado, Tinto

Grapes
- Tinto: Bastardo, Cabernet Sauvignon, Complexa, Deliciosa, Malvasia Cândida Roxa (Malvasia Roxa), Maria Feld, Merlot, Tinta Barroca, Tinta Negra (Tinta Negra Mole), Touriga Franca (Touriga Francesa), Touriga Nacional
- Branco: Arnsburger, Carão de Moça, Chardonnay, Chenin, Terrantez, Lilás (Alvarinho Lilás), Malvasia Bianca, Malvasia Branca de São Jorge, Malvasia Cândida, Malvasia Fina (Boal), Rio Grande, Sauvignon, Sercial, Tália (Ugni Blanc), Verdelho

Minimum Alcohol
- Branco/Rosado: 10.5%
- Tinto: 11.5%

Minimum Aging Requirements: 6 months for red wines

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3
Q

Madeira DOP
- Growing Regions
- Style
- Grapes
- Alcohol

A

Madeira DOP

Growing Regions
- Madeira South Side: Calheta, Câmara (Cama) de Lobos, Funchal, Ponta do Sol, Santa Cruz, Ribeira Brava, Machico
- Madeira North Side: Porto Moniz, São Vicente, Santana
- Porto Santo

Style - Vinho Licoroso (fortified)
- Rainwater: Medium dry wine made in a lighter style.
- Colheita: Vintage must appear on the label. A single variety or blend of varieties from the list of recommended grapes may be used.
- Frasqueira: A single grape variety (from the recommended varieties) and vintage must appear on the label.
- Solera: A single grape variety (from the recommended varieties) and vintage of the base wine must appear on the label.
- Age Indication (5, 10, 15, 20, 30, 40, 50, and Over 50 Year Old): Age is a style-indication, and is assessed by a tasting panel.
- Varietal wines: A single grape variety (from the recommended varieties) must appear on the label.

Grapes
- Recommended:
- Tinto: Bastardo (Graciosa), Malvasia Cândida Roxa (Malvasia Roxa), Tinta (Tinta da Madeira), Tinta Negra (Tinta Negra Mole), Verdelho Tinto, Listrão
- Branco: Terrantez (once thought to be identical to Folgasão, but now known as a distinct grape), Malvasia Fina (Boal), Malvasia Cândida (Malvasia di Lipari), Malvasia Branca de São Jorge, Moscatel Graúdo (Moscatel-de-Setúbal), Sercial (Esgana-cão), Verdelho
- Authorized:
- Tinto: Complexa, Deliciosa, Triunfo
- Branco: Caracol, Rio-Grande, Valveirinho

  • Minimum/Maximum Alcohol: 17-22%
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3
Q

What are aging requirements on Madeira styles?

A

Minimum Aging Requirements: Madeira may not be sold until October 31 of the second year after the harvest.
- Rainwater: maximum age of 10 years. Usually 100% Tinta Negra
- Vinho de Canteiro: 2 years in wood, and may not be bottled for 36 months after the final fortification
- Vinho de Estufagem: May be bottled after 12 months from the conclusion of the estufagem process
- Colheita: May be bottled from Oct. 31 of the fifth year following the harvest
- Frasqueira: 20 years in wood
- Solera: Min. 5 years in the solera, after which 10% may be drawn off each year for a maximum of 10 additions
- Age Indication: Age is an indication of style, not the actual age or minimum age

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3
Q

What are the sweetness levels on Madeira?

A
  • Extra-Dry: Less than 0.5 Baumé
  • Dry: Less than 1.5 Baumé
  • Medium Dry: 1 to 2.5 Baumé
  • Medium Sweet: 2.5 to 3.5 Baumé
  • Sweet: Above 3.5 Baumé

If grape is indicated:
- Sercial may be dry or extra dry
- Verdelho is medium dry
- Boal is medium sweet
- Malvasia is sweet
- Terrantez is medium dry or medium sweet

1.8 Brix = 18 g/L sugar

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4
Q

List the growing areas for Madeira DOP

A
  • Madeira South Side: Calheta, Câmara (Cama) de Lobos, Funchal, Ponta do Sol, Santa Cruz, Ribeira Brava, Machico
  • Madeira North Side: Porto Moniz, São Vicente, Santana
  • Porto Santo
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5
Q

What is torna Viagem?

A

The wines of Madeira originally developed their distinctive character on lengthy ocean voyages through the tropics, where the wines would be subjected to repeated heating and cooling. The torna viagem(“round trip”) is approximated today by heating the wine during the production process

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6
Q

What are Poios?

A

On Madeira itself, walls of basalt stone sustain terraces known as poios; they ring the island’s perimeter like steps on the nearly vertical mountainside, and support viticulture on the vertiginous incline

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7
Q

What are Latadas?

A

Madeira Vine training system
- Most of the vineyards are trained in 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

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8
Q

What is the average size of a grower’s estate in Madeira?

A

0.3 hectares

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9
Q

What is the Madeira regulating body?
What other industry does it oversee?

A

The Wine, Embroidery and Handicraft Institute of Madeira (IVBAM)

  • Instituto Do Vinho, Do Bordado E Do Artesanato Da Madeira, I.P
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10
Q

What are the 3 companies involved in the Madeira industry?

A
  • production companies make the wine, and most are based in Funchal, Madeira’s capital
  • Shipping companies 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
  • Partidistas, 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
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11
Q

List the Madeira production companies

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)
  • Madeira Vintners (Cooperativa Agrícola do Funchal) (founded 2013)
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12
Q

List the noble white grapes of Madeira

A
  • Sercial (Esgana Cão)
  • Verdelho
  • Boal (Bual, Malvasia Fina)
  • Malmsey (originally Malvasia Candida, now more commonly Malvasia Branca de São Jorge)
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13
Q

What grape is most grown for Madeira production?

A

Tinta Negra
- 85% of all plantings

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14
Q

Can Tinta Negra appear on labels?

A

Tinta Negra was upgraded to a recommended grape in 2015 and may now appear on labels

15
Q

What are percentage requirements for variety labeling?

A
  • If a 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
  • 100% of the stated variety if a vintage is indicated.
16
Q

What are percentage requirements for variety labeling?

A
  • 85% if the wine is a multi-vintage blend
  • 100% if a vintage is indicated.
17
Q

When Phylloxera hit Madeira?
What were the long term affects

A

1872
- Tinta Negra displaced Verdelho as the island’s most planted grape in the decades after its arrival
- American hybrid grapes (Cunningham, Jacquet, Isabella, and others) were introduced to the island
- two great noble varieties of the 19th century, the red Bastardo and the white Terrantez, were not replanted

18
Q

Describe Bastardo and Terrantez

A
  • Bastardo (Trousseau) - Bastardo is virtually extinct on the island: in 2017, 314 liters were produced
  • Terrantez - delivers a miniscule yield and is difficult to graft, is prized today but commercially insignificant
19
Q

Describe Bastardo and Terrantez

A
  • Bastardo (Trousseau) - Bastardo is virtually extinct on the island: in 2017, 314 liters were produced
  • Terrantez - delivers a miniscule yield and is difficult to graft, is prized today but commercially insignificant
20
Q

List the noble white Madeira grapes in order of sweetest to driest

A

Malvasia - 96 to 135 grams per liter of residual sugar
Boal - 78 to 96 grams per liter of residual sugar
Verdelho - 49 to 78 grams per liter of residual sugar
Sercial - 18 to 65 grams per liter of residual sugar

21
Q

Which noble white Madeira grapes are harvested last and how are they often fermented?

A
  • Sercial and Verdelho are actually harvested last, and are separated from their skins prior to fermentation
  • Boal and Malmsey are picked first, and may undergo a shorter fermentation on the skins
22
Q

What is used to fortify Madeira?

A

96% abv grape spirit, imported from France

23
Q

When does fortification occur for different styles of Madeira?

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
24
Q

Describe Estufagem and Cantiero

A

Estufagem or Canteiro process, the two modern heating methods that lend Madeira its distinctive character
Estufagem
- 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.
- Estufagem wines may not be released until two years after the harvest.

Canteiro
- producers use the Canteiro method for their best wines. In this process, the wines are cask-aged for a period of at least two years in lodge attics.
- 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.

25
Q

What is armazens de calor?

A
  • 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
26
Q

List the different kinds of multi-vintage Madeira blends

A
  • Rainwater: A popular style in the US, Rainwater Madeira is usually 100% Tinta Negra. The wine is medium dry, and light in style.
  • Seleccionado: 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
  • Reserve (Reserva): Madeira that is 5 years of age or older (but below 10 years of age) may use this designation.
  • Special Reserve (Reserva Especial): Madeira that is 10 years of age or older (but below 15 years of age) may use this designation. Wines of this category (and all older designations) are often made of a single noble variety, heated by the Canteiro method.
  • Extra Reserve: Madeira that is 15 years of age or older (but below 20 years of age) may use this designation.
  • 5 Years Old, 10 Years Old, 15 Years Old, 20 Years Old, 30 Years Old, 40 Years Old, Over 50 Years Old
  • Solera: Madeira wines produced by fractional blending and the Canteiro method. 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.
27
Q

List Vintage Madeira blends

A
  • Colheita (Harvest): 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.
  • Frasqueira: Vintage Madeira aged for a minimum 20 years in cask. Frasqueira must be produced from a single “noble” variety. 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.
  • Vinho da Roda/Vinho da Torno/Vinho da Volta: 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
28
Q

Who is this producer?

A

H.M. Borges
- Est 1877

29
Q

Who is this producer?

A

Henriques & Henriques
- Founded 1850

30
Q

Who is this producer?

A

Madeira Wine Company
- originally formed in 1913 as the Madeira Wine Association, the MWC formally changed its title in 1981

31
Q

Who is this producer?

A

Pereira D’Oliveira
- founded 1850 as a partidista

32
Q

Who is this producer?

A

Vinhos Barbeito
- founded 1946

33
Q

Who is this producer?

A

Vinhos Justino Henriques
- founded 1870

34
Q

Faria & Filhos (founded 1949)

A
35
Q

Who is this producer?

A

Madeira Vintners (Cooperativa Agrícola do Funchal) (founded 2013)

Terras Madeirenses (1 decks)

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