WSET D5 > Madera > Flashcards

Madera Flashcards

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1
Q

Madeira:
* When did wine become the primary export?
* When did it become fortified?

A
  • In the 1500s
  • Probably in the late 1600s (similar to Port)
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2
Q

Madeira:
* What was discovered early?
* What was then done?

A
  • time and heat in the holds of ships improved the wines
  • wines used as ballast on trips in the tropics
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3
Q

Madeira:
* When was Madeira first colonized, and by whom?

A

shortly after 1420 by Portuguese explorers

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4
Q

Madeira:
* Why were the 1800s challenging?
* Why were the early 1900s challenging?
* Wat was challenging by the end of 1900s?

A
  • Powdery mildew, then phylloxera
  • the Russian Revolution (1917-1923), Prohibition in the USA (1920-1933), and two world wars
  • sales stabilized, but well below 1700s peak, due to changed tastes
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5
Q

Madeira:
* What is its climate?
* Summer temp average?
* Winter temp average?
* What is a problem?

A
  • Warm Mediterranean.
  • 20-22 C
  • 16 - 17 C
  • Lack of winter dormancy, esp in warmest sites
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6
Q

Madeira:
* How much is planted?
* Average vineyard holding?
* Where are vineyards?
* Soils?
* What is the concern?

A
  • 450 ha
  • 0.3 ha
  • Tend to be located near coast, but planted up to 800m
  • Volcanic and high in nutrients
  • Vigorous vines due to plentiful water and nutrients
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7
Q

Madeira:
* How are vineyards planted on slopes?
* What are two training systems?

A
  • Many are terraced

Two:
* Pergola system (latadas)
* Cordon-trained, spur-pruned, VSP (espaldeir)

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8
Q

Maderia:
* What are two advantages of pergola system (latadas)?

A
  • Air circulation, reducing fungal in humid climate
  • Allow space for other crops to be grown underneath
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9
Q

Madeira:
* Diseases?
* Management?

A
  • High disease pressure
  • Downy, powdery, grey rot, phomopsis
  • Canopy management techniques (shoot positioning and leaf removal) can help
  • Fungicides sprays usually necessary
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10
Q

Madeira:
* Discuss irrigation

A
  • Widely practiced
  • Carried from center to vineyards using small channels called “levadas”
  • Drier south especially reliant on irrigation
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11
Q

Madeira:
* When is harvest?
* How is it harvested?
* Potential alc at harvest?

A
  • Decided by IVBAM in consultation with growers and producers; usually end of August or start of Sept
  • Harvested by hand
  • Min 9% abv, usually no more than 11% abv
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12
Q

Madeira:
* What were varieties prior to powdery and phylloxera?
* What was then planted?

A
  • Most esteemed: Malvasia and Terrantez
  • Most planted: Verdelho
  • American and hybrid vines
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13
Q

Madeira:
* What enabled replanting of vineyards with V. vinifera?
* What species are permitted for Madeira wine?

A
  • EU financial schemes available since the late 1980s
  • V. vinifera only
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14
Q

Madeira:
* What are the two categories of varieties permitted for Madeira wine?

A
  • Recommended
  • Authorized
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15
Q

Madeira:
* What are the recommended varieties?

A
  • Sercial
  • Verdelho
  • Boal
  • Malvasia
  • Terrantez
  • Tinta Negra (largest plantings, only black )
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16
Q

Madeira:
* What are the authorized varieties?

A

Varieties planted after phylloxera that have not shown the same quality potential as the recommended varieties.

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17
Q

Tinta Negra:
* Characterize

A
  • High yield
  • Easy to grow
  • Since 2015, can appear on label (but not often done)–instead, makes wines labeled on sweetness level
  • All sweetness levels
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18
Q

Sercial:
* How does it grow?

A
  • Small plantings
  • Late ripening (often last picked, esp from cool sites where it barely ripens)
  • Resistant to powdery
  • Susceptible to grey rot
  • Suffers from poor fruit set
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19
Q

Sercial:
* Contribute to wines?

A
  • High acid
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20
Q

Verdelho:
* How does it grow?

A
  • Second most planted variety
  • Susceptible to grey rot, downy mildew and powdery mildew
  • Susceptible to coulure
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21
Q

Verdelho:
* Contribute to wines?

A
  • High acid, slightly lower than Sercial
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22
Q

Boal:
* Other name?
* How does it grow?

A
  • Malvasia Fina in the Duoro
  • Best in warm, low-alt sites in the south
  • Susceptible to drought; needs irrigation
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23
Q

Malvasia:
* Relevant varieties on Madeira?

A
  • Malvasia Cândida
  • Malvasia de São Jorge
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24
Q

Malvasia Cândida:
* Describe
* Is it widely planted, and why?

A
  • Historically the most important Malvasia; still prized for high quality
  • Very susceptible to powdery
  • Thus very limited plantings
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25
Malvasia de São Jorge: * Describe * Primary use?
* Reliably produce high yields * High sugar, high acid * Very susceptible to grey rot * Primary variety used to produce Malmsey
26
Terrantez: * Is it widely planted, and why? * When picked?
* Very limited plantings * Susceptible to powdery mildew and botrytis bunch rot * Thus picked soon after it reaches 9% abv
27
Madeira: * Describe grape reception
* On arrival IVBAM checks grapes for weight, health, and potential alcohol * Then destemmed and crushed
28
Madeira: * When is skin contact used?
* Varies by producer * Tinta Negra: usually ferm on skins, esp for med sweet and sweet * Some producers have skin contact for whites too
29
Madeira: * What vessel and what type of yeast is typical for ferm?
* Stainless * Ambient yeasts
30
Madeira: * When is fortification?
* Depends on style * Fully sweet styles: after as little as 2 days of ferm * Dry styles: ~1 week
31
Madeira: * Requirements with respect to fortification spirit? * What is the abv of wines after fortification
* Must be 96% abv grape spirit * Can be purchased wherever producer chooses, but must be approved by IVBAM * 17-18% abv
32
Madeira: * What is done to finish the wine?
* Fine, commonly with bentonite, gelatine or albumin * Filtered, usually with diatomaceous earth
33
Madeira: * What happens after fortification and before maturation?
* Batches of wines are also tasted and classified according to their style and quality * Results determine maturation pathway
34
Madeira: * What are the names of the two maturation processes?
* estufagem * canteiro
35
Madeira: * What is the objective of the maturation process?
Replicate the hot, oxidative conditions that original Madeira was subjected to when being shipped across the tropics in the 1600s and early 1700s
36
Madeira: * What is the effect of oxidation during maturation? * What is the effect of warm ageing conditions?
Oxidation: * Color gradually turns to brown * Primary aromas change to tertiary notes of dried fruit Warmth: * Speeds up oxidation * Cause caramelization of sugars
37
Madeira: * What are typical flavors due to maturation?
* dried fruits, such as apricot and raisin * caramel * chocolate * nuts * often a smoky character
38
Estufagem: * Describe
* Wine placed in stainless steel tanks (estufas) with ullage * Heated between 45 C and 50 C (the max permitted), with heating coil or water jacket, for >3 months * Tank cooled, wine filtered and left to rest for 6-12 months
39
Estufagem and Canteiro: * Describe IVBAM's involvement
* Rep of IVBAM seals tank/cask at start * Rep of IVBAM breaks seal when heated maturation is complete
40
Estufagem: * When can wines be sold?
* Oct 31st of the 2nd year following harvest * E.g., for 2023 -> Oct 31, 2025
41
Estufagem: * Has it improved? * What types of wine does it produce?
* Now improved (used to produce baked or stewed aromas) * Less complex than the canteiro process * Tends to be used for 3 and 5 year old wines from Tinta Negra
42
Canteiro: * Describe
* Old oak casks 400 - 700 L, with ullage * Stored in loft or warehouse, temps ranging 25 - 40 C * Variation between warehouses and locations within them * Common for young wines stored near roof, then moved to cooler parts for extended ageing * Rarely racked, but casks need regular topping up due to evaporation
43
Canteiro: * What are the impacts on wines?
* Aromas develop * Alc rises to 19-20% (evaporation) * Concentrates sugars, acidity, aromas (evaporation) * VA rises
44
Canteiro: * When can wines be sold?
* 3 years after the first January following harvest * E.g., for 2023 -> January 2027
45
Madeira: * In what vessels is additional maturation conducted? * Why?
* Larger wood casks, stainless, or demijohns * to limit evaporation
46
Madeira: * What is available if extra maturation is for 5 years? * What does the IVBAM do? * What can a producer do at the end of that period?
* Producers can apply to IVBAM for an EU subsidy, paid based on hL of wine matured * IVBAM seals and then unseals at the end of 5 years * Can apply to another 5 year period
47
Madeira: * Why are wines blended?
* Consistency (across different vintages and different vineyards/batches) * Complexity (e.g., blending a bit of conteiro wine with estufagem wine)
48
Madeira: * What are final steps taken before bottling?
* Final adjustments * May be fined and filtered * Inexp and mid-priced: (i) caramel for color or (ii) carbon fining to reduce color * RCGM added to increase sugar, or blending with drier wines to decrease sugar
49
Madeira: What are four typical labeling conventions?
* grape variety * level of sweetness * length of ageing * single vs. multiple vintages
50
Madeira: What are different levels of sweetness?
* extra dry * dry * medium dry * medium sweet (or medium rich) * sweet (or rich)
51
Madeira: * Are the levels of sweetness absolute?
* No, they vary by producer
52
Madeira: * Are they varietally labelled? * What does variety label indicate?
* Yes, especially premium wines * Variety is associated with a specific style (esp sweetness level)
53
Sercial: * Style of wine?
* extra dry or dry * lightest in colour and body * citrus peel and nuts
54
Verdelho: * Style of wine?
* medium dry * more body and rounder texture than Sercial (bc of higher RS) * may be slightly darker in color than Verdelho * impression of sweet flavors, like candied fruits
55
Boal: * Style of wine?
* med sweet * fuller bodied and sweeter than Verdelho * darker color than Verdelho
56
Madeira: * What are the varietal styles of wines?
* Sercial * Verdelho * Boal * Malvasia * Terrantez * Tinta Negra
57
Malvasia: * Another name? * Style of wine?
* Malmsey * sweet (sweetest style, balanced by high acidity) * full bodied * often brown * raisins and caramel
58
Terrantez: * Style of wine?
* med dry or med sweet * delicacy in spite of relatively high sugar * citrus peel, caramel and sometimes floral
59
Tinta Negra: * Style of wine?
* any level of sweetness
60
Madeira: * Categories on label, other than varietal or sweetness?
* Standard blends * Madeira with an indication of age * Rainwater * Frasqueira * Colheita
61
Madeira standard blends: * How are they made? * Categorized by IVBAM? * When can they be sold? * How labeled?
* Tinta Negra with estufagem * corrente * 2–3 years after harvest * Brand or style (e.g., Blandy’s Duke of Clarence or Henriques & Henriques’ Full Rich Madeira)
62
Madeira with indication of age: * What age indications are permitted?
* 5 * 10 * 15 * 20 * 30 * 40 * 50 * ‘more than 50’
63
Madeira with indication of age: * What is the meaning of the age indication? * How must it be verified? * How can they be labeled?
* Style rather than min or average age * Verified by IVBAM panel, along with account of all batches of wine in final blend * Can also be labeled with style or variety
64
Madeira with indication of age: * How would a 5 year old wine typically be made? * Quality? * Price?
* predominantly from Tinta Negra and most from estufagem * good to very good * mid-priced
65
Madeira with indication of age: * How would a 10+ year old wine typically be made? * What increases with more age?
* one of the white varieties (though also possibly Tinta Negra), entirely through canteiro * Oldest increasingly concentrated, complex, highest acidity
66
Madeira with indication of age: * Quality of 20+ year old wine? * Price?
* Outstanding * Premium and super-premium
67
Rainwater: * Describe
* medium dry * at most age indication of 10 years * usually ~18% abv * relatively light style in terms of alcohol, body and concentration
68
Fasqueira: * Another name? * What are the requirements?
* Garrafeira * Vintage Madeira from single recommended variety, aged in wood for 20+ years * Label must have: variety, year of harvest, year of bottling * Quality assessed by IVBAM panel
69
Fasqueira: * Style? * Price?
* Style depends on variety, but notable for (i) concentration and complexity of tertiary and (ii) sweetness balanced by high acid * super-premium prices
70
Madeira Colheita: * Requirements?
* Single vintage Madeira * Aged in wood for 5+ years * Single variety or blend * Label: Harvest year and bottling year (but not necessarily variety) * Quality assessed by IVBAM panel
71
Madeira Colheita: * When was it created? * Trend?
* Created in 2000 * Very popular--all producers make them
72
Madeira: * How many growers? * Average holding? * How many producers?
* over 1600 * 0.3 ha * 8
73
Madeira: * What are the three largest companies? * Which of these are the only two producers that own or rent vineyards (covering a small part of their needs)?
* Justino’s * Madeira Wine Company* * Henriques & Henriques*
74
Madeira: * How many growers may producers buy grapes from? * What do many producers use to help, and what else do they do?
* as many as hundreds * agents, who also consult with growers during the growing season and coordinate harvesting
75
IVBAM: * When founded? * What is it responsible for?
* 2006 * **regulating** and **supporting** the Madeira wine industry, as well as the island’s embroidery, handcrafts and spirits industries
76
IVBAM: * What specifically does IVBAM do?
* Present at grape reception, beginning, and end of maturation * Taste and analyze profile of age-indicated and vintage-dated wines * Visit growers to provide advice and support as needed * Set regulations as part of production and labeling of Madeira
77
Madeira: * Total sales volume in 2023? * Sales volume trend?
* 3m L * relatively stable past few decades
78
Madeira: * Of sales, how much are young corrente wines from Tinta Negra? * Which are the most sold age-indicated categories?
* 86% (2.6m L in 2023) * 5 and then 10 year old
79
Madeira: * What categories are the highest proportions for wines labelled as Sercial, Verdelho, Boal or Malvasia?
* 5 and 10 year old
80
Madeira: * What categories are the highest proportions for wines labelled as Terrantez?
* Frasqueira or as 20-year-old
81
Madeira: * How much of sales were Colheita and Frasqueira together?
* 2.5% of sales or 50k L in 2023
82
Madeira: * Trend with sales value? * Trend of share of Colheita and Frasqueira of the whole?
* Gradual increase, to EUR 23m in 2023 * Increased share
83
Madeira: * What are the four largest markets by volume (and the volume in 2023)?
* France - 0.8m L * Madeira (tourists) - 0.47m L * Germany - 0.28m L * UK - 0.23m L
84
Madeira: * Which two markets are most important for inexp? * Which for more expensive wines?
* France and Germany * Madeira and USA
85
Madeira: * How much by volume is inexp Madeira for cooking, confectionery or as flavouring? * How are they made and sold? * When can they be sold? * How can they be modified and why?
* ~20% * estufagem, sold for cooking * Oct 31 of the year after harvest (one year earlier than estufagem wines for drinking) * additions of salt or pepper, often with the intention of making sauces
WSET D5
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