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WSET Level 4 D5: Fortified Wine > 4.2: Madeira - Winemaking > Flashcards

4.2: Madeira - Winemaking Flashcards

1
Q

On arrival at the winery, what must the grapes go through?

A
  • checked for weight, health and potential alcohol (representatives of IVBAM must be present for the arrival of all grapes)
  • destemmed
  • crushed
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2
Q

Is skin contact used?

A
  • use of skin contact varies according to the producer

- some producers use a period of skin contact for wines made from white grapes

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3
Q

Give an example of a grape that often ferments on its skins and describe the final style.

A
  • Tinta Negra

- medium sweet and sweet styles

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4
Q

In what type of vessel does fermentation typically take place?

A

stainless steel vessels

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5
Q

What type of yeast kickstarts fermentation?

A

ambient yeasts

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6
Q

What does the timing of fortification depend on?

A
  • depend on the style of wine that is being produced

- sweeter styles fortified earlier in the fermentation to retain more residual sugar

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7
Q

How long might the fermentation last for sweet styles? Dry styles?

A
  • wine for sweet styles may ferment for a little as two days

- wine for dry styles may ferment for around a week

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8
Q

What are the requirements for the fortifying alcohol? What does that mean in terms of style?

A
  • must be 96% abv grape spirit (compared to 77% abv in Port)

- therefore it will be neutral in style

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9
Q

From where can producers purchase the fortifying alcohol?

A

free to purchase the alcohol from wherever they choose, but its quality must be checked by IVBAM

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10
Q

After fortification, what is the typical abv?

A

17-18% abv

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11
Q

How are the wines typically clarified prior to maturation?

A
  • fined (bentonite, gelatine and albumin are commonly used)

- filtered (usually with diatomaceous earth)

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12
Q

How is the maturation pathway determined?

A

batches of wines will also be tasted and classified according to their style and quality

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13
Q

What does the maturation process for modern Madeira replicate?

A

the hot, oxidative conditions that the wine was subject to when being shipped in the 17th and early 18th centuries

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14
Q

What are the two options for maturing Madeira?

A
  1. Estufagem

2. Canteiro

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15
Q

Describe the Estufagem aging process.

A
  • quick aging process
  • wine heated to 45-50°C (a maximum of 55°C is permitted) in temperature controlled stainless steel vessels called estufas
  • tanks headed using a heating coil or water jacket
  • wine must remain in tank for a minimum of 3 months
  • wine allowed to cool, filtered
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16
Q

Who must seal and break the seal of the tank in the both ageing system?

A

representatives from IVBAM

17
Q

Are the estufas typically filled to the top? Why or why not?

A
  • no, usually not filled to the top

- permits some oxidation

18
Q

For what types of wines is the Estufagem ageing system typically used?

A
  • does not produce wines with the same level of complexity as the more gradual canteiro process
  • 3- and 5-year-old wines made from Tinta Negra
19
Q

Describe the Canteiro aging process.

A
  • longer and more resource-intensive process associated with higher quality wines
  • wines matured in old oak vessels in a warm environment (loft or warehouse heated by the sun)
  • vessels usually 400-700 L in size
  • temperatures usually range from 25-40°C
20
Q

Are the Canteiro aging vessels typically filled to the top? Why or why not?

A
  • yes, typically left with a small headspace of air

- to aid oxidative development.

21
Q

Where are the Canteiro aging vessels housed?

A
  • producers might own warehouses that reach different average temperatures (depending on location and design)
  • warehouses might have warmer and cooler areas within them (e.g. vessels stored nearer the roof will be warmer than those nearer the ground)
22
Q

Where are the youngest wines typically stored in the Canteiro system? To where do they move as they age?

A
  • in the warmest conditions

- moved to cooler parts of the warehouse for extended ageing

23
Q

What happens to the wine during ageing in the Canteiro system?

A
  • high humidity + warm conditions cause evaporation of water
  • alcohol rises very gradually to 19-20% abv
  • other compounds in the wine, such as sugars, acidity and aroma compounds to concentrate
  • volatile acidity increases
24
Q

What is required during Canteiro aging?

A
  • rarely racked

- requires regular topping up

25
Q

When can Canteiro wines be sold?

A

cannot be sold until three years after the 1st January following harvest

26
Q

Beyond the two systems, what further ageing might be carried out?

A

in larger wooden vessels, stainless steel vats or demi-johns to limit further evaporation

27
Q

Why might producers try to age their wines for longer?

A
  • producers may apply to IVBAM for an EU subsidy to offset the cost of ageing their wine if they agree to age it for a further five years
  • subsidy depends on the volume in hectolitres
28
Q

If a producer gets the subsidy to age for 5 additional years, what is the protocol?

A
  • IVBAM seal and unseal the vessel
  • producer can request permission to check the wine and adjust it as necessary, under the supervision of a representative from IVBAM, within the five years
  • when five years comes to an end, the producer can decide whether to apply for another five-year subsidy
29
Q

What is the effect of the Madeira maturation process on the wine?

A
  • oxidation causes colour to gradually turn to brown
  • primary aromas develop into tertiary notes of dried fruit
  • warm ageing conditions speed up oxidation and cause caramelisation of the sugar in the wine
30
Q

Describe Madeira after ageing.

A

final wines have a range of flavours dependent on style, age and quality:

  • dried fruits such as apricot and raisin
  • caramel
  • chocolate
  • nuts
  • often a smoky character
31
Q

Is most Madeira vintage?

A
  • no, most is non-vintage
  • blending wines from different vintages and different vineyard locations for consistency of style year-on-year is standard practice
32
Q

Why is blending important? Give examples.

A
  1. consistency:
    - different vintages, different vineyard locations. barrels in different areas of the warehouse blended for consistency
  2. complexity:
    - wines in the youngest age categories may be matured mainly in estufas but the blend may include some older canteiro wines to bring a greater complexity of flavours
    - barrels in different areas of the warehouse blended
33
Q

What is used in a number of the inexpensive and mid-priced wines to add colour?

A

caramel

34
Q

What is used to strip color?

A

carbon fining

35
Q

What can be added to increase sweetness? Decrease sweetness?

A
  • increase: RCGM

- decrease: blending with drier wine

36
Q

What must all Madeira be labelled with (as of 2015)?

A

bottling date

WSET Level 4 D5: Fortified Wine (23 decks)

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