4. Madeira

Question 1

What are the origins of the island of Madeira?

Answer 1

Madeira (the island) was colonised in 1420 by Portuguese and they cleared the island of large forest areas to plant sugar, wheat and vines.

Question 2

How did the Madeira wine style come about?

Answer 2

Exports grew in the 17th and 18th centuries as British merchants sent wine to their colonies in WI and North America. The variable temperatures on the boats and hot conditions improved the wine.

Question 3

Why was the 19th century problematic for Madeira?

Answer 3

Powdery mildew and phylloxera hit the island destroying vines and reducing yields almost to zero.

Question 4

Why was the 20th century problematic for Madeira?

Answer 4

Prohibition in the USA, two world wars and the Russian Revolution impacted trade in many of its major markets.

Question 5

When was The Instituto do Vinho, do Bordado e do Artesanato da Madeira (IVBAM) founded?

Answer 5

2006.

Question 6

What is the English translation of IVBAM?

Answer 6

The Instituto do Vinho, do Bordado e do Artesanato da Madeira (IVBAM).

The Wine, Embroidery and Handicraft Institude of Madeira.

Question 7

Portugal joined the EU in 1986. What two impacts did this have for Madeira?

Answer 7

1) Additional regulations.
2) EU subsidies.

Both led to improvements in quality.

Question 8

What is the climate typically like in Madeira?

Answer 8

Temperate.

Warm, humid summers (20-22 celcius average) and mild winters (16-17 celcius).

Question 9

What can be a problem in winter?

Answer 9

Lack of winter dormancy due to mild temperatures in the warmest sites.

Question 10

What effects does the mountainous terrain of Madeira have?

Answer 10

The mountains cause moist air in the humid winds from the north to cool and condense into rainclouds resulting in cool and wet conditions for the north and centre of the island.

Question 11

In what seasons does the majority of rain fall in Madeira?

Answer 11

Autumn and winter.

Question 12

What are the predominant soils in Madeira?

Answer 12

Volcanic in origin and high in organic matter and minerals.

Question 13

Up to what altitude are vines planted in Madeira?

Answer 13

800 MASL.

Question 14

Madeira has how many hectares under vine?

Answer 14

450 ha.

Question 15

Where are most vineyards located in Madeira?

Answer 15

Around the north and south coasts.

Question 16

What are the six recommended grape varieties planted in Madeira?

Answer 16

1) Tinta Negra
2) Sercial
3) Verdelho
4) Boal
5) Malvasia
6) Terrantez

Question 17

What is the most planted grape variety in Madeira?

Answer 17

Tinta Negra.

Question 18

Since what year have producers been able to state the variety Tinta Negra on labels?

Answer 18

2015.

Question 19

Tinta Negra is commonly used in what sort of wines?

Answer 19

All sweetness levels but where the level of sweetness rather than grape variety appears on the label.

Question 20

Sercial is known for what?

Answer 20

High acidity and the driest styles of Madeira.

Question 21

Sercial is resistant to what disease pressure?

Answer 21

Resistant to powdery mildew.

Question 22

Sercial is susceptible to what disease pressure?

Answer 22

Susceptible to botrytis.

Question 23

Verdelho is susceptible to what four threats?

Answer 23

1) Botrytis
2) Coulure
3) Downy mildew
4) Powdery mildew

Question 24

Where does Boal grow best?

Answer 24

Warm, low altitude sites in the island’s south.

Question 25

Boal is susceptible to what threat?

Answer 25

Drought and so requires irrigation.

Question 26

Malvasia is susceptible to what threats?

Answer 26

1) Powdery mildew that can limit yields (Candida) 2) Botrytis (de Sao Jorge)

Question 27

Malvasia is an umbrella term for what two grape varieties in Madeira?

Answer 27

1) Malvasia Candida. 2) Malvasia de Sao Jorge.

Question 28

Of the two Malvasia varieties, which is the most common on Madeira?

Answer 28

Malvasia Candida.

Question 29

To prevent powdery mildew on Malvasia, where is it best grown?

Answer 29

In the island's south at altitudes of 1-200m with plenty of sun.

Question 30

What two varieties are grown mostly in the north?

Answer 30

Verdelho & Sercial.

Question 31

Which variety is grown widely across the island?

Answer 31

Tinta Negra.

Question 32

What two varieties are grown mostly in the south?

Answer 32

Malvasia & Boal.

Question 33

Terrantez is susceptible to what threats?

Answer 33

1) Powdery mildew. 2) Botrytis.

Question 34

To avoid botrytis when is Terrantez typically picked (ABV potential)?

Answer 34

9%.

Question 35

What is the pergola system referred to in Madeira?

Answer 35

Latadas.

Question 36

What does the latada trellising system allow for?

Answer 36

Air circulation above and beneath the vine, which reduces the incidence of fungal disease.

Question 37

Vineyards that are planted with cordon-trained, VSP-trellised vines are referred to as what?

Answer 37

Espaldeira.

Question 38

Which is the preferred training method for new vineyards and why?

Answer 38

1) Espaldeira. 2) Easier to control canopy growth and carry out various vineyard tasks.

Question 39

How is irrigation facilitated in Madeira?

Answer 39

Rainwater is carried from the centre of the island to vineyard areas by small irrigation channels (levadas).

Question 40

Madeira's official harvest date is decided by the IVBAM in consultation with growers and producers but is typically in what months?

Answer 40

Late August and early September.

Question 41

What is the minimum potential alcohol permitted at harvest and how is this assessed?

Answer 41

1) 9%. 2) Using a refractometer in the presence of two IVBAM representatives.

Question 42

What is the ABV of the fortifying spirit?

Answer 42

96%.

Question 43

What are the common fining agents used in Madeira production?

Answer 43

1) Bentonite. 2) Gelatine. 3) Albumin.

Question 44

What is the common filtration method used in Madeira production?

Answer 44

Diatomaceous earth via Kieselguhr (rotary or vertical).

Question 45

What are the two maturation pathways in Madeira?

Answer 45

1) Estufagem. 2) Canteiro.

Question 46

What are estufas?

Answer 46

Temperature controlled stainless steel tanks in which Madeira is heated as part of the Estufagem maturation process.

Question 47

What temperature range are the estufas heated to?

Answer 47

45-50 celcius.

Question 48

How are estufas heated?

Answer 48

Using a heating coil or water jacket.

Question 49

How long must the wine remain in estufas as part of the Estufagem maturation process?

Answer 49

A minimum of three months.

Question 50

How is some oxidation permitted during the Estufagem maturation process and why?

Answer 50

The tank is sealed but often not to the top to aid oxidation and room for the wine to expand.

Question 51

Once the heating process has finished, what are the next three winemaking steps as part of the Estufagem process?

Answer 51

1) The wine is cooled 2) Filtration 3) Left to rest of 6-12 months.

Question 52

When are wines made using the Estufagem maturation process permitted to be sold?

Answer 52

Not until 31 October of the second year post-harvest.

Question 53

For what style of wine is the Estufagem maturation process typically used?

Answer 53

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

Question 54

What size barrels are commonly used as part of the Canteiro maturation process?

Answer 54

400-700 L with a small headspace to aid oxidation.

Question 55

What temperature range is common as part of the Canteiro maturation process?

Answer 55

25-40 celcius.

Question 56

Describe the Canteiro maturation process in four steps.

Answer 56

1) Wines are matured in old oak in a warm environment such as a warehouse. 2) Younger wines are commonly stored in the warmest parts of the warehouse. 3) Wines are moved to the cooler parts of the warehouse as the maturation process continues. 4) Despite the high humidity (70-90%), the warm conditions cause evaporation of water, which concentrates alcohol to 19-20%.

Question 57

What is the earliest a wine made via the Canteiro maturation process may be sold?

Answer 57

Three years after the 1st January post-harvest.

Question 58

For both the Estufagem and Canteiro maturation processes, who must seal and unseal the maturation vessels?

Answer 58

An IVBAM representative only.

Question 59

A producer may continue to mature their Madeira after the minimum terms. In what vessels might this take place and why?

Answer 59

1) Larger wooden barrels, stainless steel or demi-johns. 2) To limit further evaporation.

Question 60

A producer may continue to mature their Madeira after the minimum terms and apply to the IVBAM for an EU subsidy if they agree to continue the maturation period for how long?

Answer 60

Five years with the subsidy dependent on the volume in hectolitres.

Question 61

Besides fining and filtration, what three other adjustments might be made to Madeira depending on style and price point?

Answer 61

1) RCGM can be added to increase sweetness. 2) Caramel colouring can be added. 3) Carbon fining can be used to strip colour/unwanted flavours.

Question 62

What impact do the maturation processes have on the wine's colour, aroma and flavour?

Answer 62

1) Colour turns to brown. 2) Tertiary and dried fruit aromas. 3) Caramelisation of sugar giving apricot, rasin, caramel, chocolate, nuts, smoke.

Question 63

What are the five labelling terms used to indicate sweetness?

Answer 63

1) Extra dry. 2) Dry. 3) Medium dry. 4) Medium sweet (medium rich). 5) Sweet (rich).

Question 64

If a Madeira is varietally labelled Sercial it is likely to be what sweetness?

Answer 64

Extra dry or dry.

Question 65

If a Madeira is varietally labelled Verdelho it is likely to be what sweetness?

Answer 65

Medium dry.

Question 66

If a Madeira is varietally labelled Boal it is likely to be what sweetness?

Answer 66

Medium sweet.

Question 67

If a Madeira is varietally labelled Malvasia it is likely to be what sweetness?

Answer 67

Sweet.

Question 68

If a Madeira is varietally labelled Terrantez it is likely to be what sweetness?

Answer 68

Medium dry or medium sweet.

Question 69

If a Madeira is varietally labelled Tinta Negra it is likely to be what sweetness?

Answer 69

Any level of sweetness.

Question 70

What eight indications of age can be found on Madeira?

Answer 70

5, 10, 15, 20, 30, 40, 50 and more than 50.

Question 71

Wines that are five years old tend to be made using which grape variety and which maturation process?

Answer 71

1) Tinta Negra. 2) Estufagem.

Question 72

Wines that are 10 years old or older tend to be made using which grape variety and which maturation process?

Answer 72

1) White varieties. 2) Canteiro.

Question 73

What does the term Corrente indicate?

Answer 73

A standard Madeira that doesn't qualify for an age statement that is typically sold 2-3 years post-harvest.

Question 74

What is Rainwater (4)?

Answer 74

1) A wine made in a relatively light style. 2) Around 18%. 3) Must be medium dry. 4) Maximum age indication of 10 years.

Question 75

What is Frasqueira/Garrafeira (4)?

Answer 75

1) The flagship of a producer's range. 2) Minimum 20 years. 3) Prescribed grape variety stated on the label. 4) Must be assessed by IVBAM.

Question 76

What is Colheita in Madeira?

Answer 76

A varietal vintage Madeira aged in wood.

Question 77

How long much a Colheita be matured in wood?

Answer 77

A minimum of five years.

Question 78

How many producers are there in Madeira?

Answer 78

Eight.

Question 79

What are the three largest Madeira companies?

Answer 79

1) Justino's. 2) Madeira Wine Company. 3) H&H.

Question 80

Which is the only producer to own their own vineyards?

Answer 80

Henriques & Henriques.

Question 81

What is the name of H&H's 10ha vineyard?

Answer 81

Quinta Grande.

Question 82

Producers will likely need to buy fruit from many producers. How do they do this to streamline the process?

Answer 82

They will use agents.

Question 83

What are the three categories that make up the bulk of Madeira sales?

Answer 83

1) Corrente. 2) 5 year old. 3) 10 year old.

Question 84

How is most Terrantez sold?

Answer 84

As Frasqueira or 20 year old wine.

Question 85

What is the current trend of Madeira sales?

Answer 85

A gradual general increase.

Question 86

What are the three largest markets for Madeira sales?

Answer 86

1) France. 2) Madeira. 3) Japan.

Question 87

What per cent of Madeira's total sales is of that for the food industry?

Answer 87

20%

Question 88

What are the three main councils (concelho) aka wine growing areas?

Answer 88

1) Camara de Lobos 2) Sao Vicente 3) Santana

Question 89

Why might the soils need to be treated with lime (2)?

Answer 89

1) They are high acidity due to their volcanic origins. 2) Raising their pH allows the absorption of nitrogen, potassium and phosphorus.

Question 90

What are the main four disease pressures?

Answer 90

1) Downy mildew. 2) Powdery mildew 3) Botrytis. 4) Phomopsis

Question 91

Why are powdery mildew, phomopsis and botrytis a problem?

Answer 91

They are encouraged by Madeira's warm, humid conditions.

Question 92

Why is downy mildew a problem?

Answer 92

It is encouraged by warm shaded conditions and spread by wind.

Question 93

Why does harvest typically occur later in the north?

Answer 93

It is cooler and wetter.

Question 94

Why might pectolytic enzymes be added before destemming/crushing (2 reasons).

Answer 94

1) Aids extraction of colour and aromatic compounds. 2) Increases the rate of clarification.

Question 95

What is the largest age category by sales volume?

Answer 95

Corrente/3 year old

Question 96

What is the largest sweetness style by sales volume (3 year old)?

Answer 96

Rich

Question 97

During harvest what are four examples of information recorded by the Institute?

Answer 97

1) Date 2) Place of (fruit) receipt 3) Quantity (kg) 4) Potential alcohol