Madeira Winemaking

Question 1

How are grapes inspected at the winery?

Answer 1

For health, weight, and potential alcohol with IVBAM representatives present.

Question 2

True or False

Whole clusters are pressed to make Madeira

Answer 2

False. Clusters are destemmed

Question 3

Does maceration take place in Madeira production?

Answer 3

At the producer’s discretion. Tinta Negra typically sees skin contact, especially for medium and sweet styles of wine.

Question 4

How is fermentation of Madeira conducted?

Answer 4

In stainless steel with ambient yeasts

Question 5

At what point during fermentationnis Madeira fortified?

Answer 5

Whenever the wine reaches the producer’s desired sweetness level. Sweeter wines may ferment for 2 days while drier wines may ferment for about a week.

Question 6

What fortifying sport is used in Madeira production?

Answer 6

A 96% ABV grape spirit

Question 7

Where does the spirit used to fortify Madeira come from?

Answer 7

It can come from anywhere but it must be inspected by IVBAM

Question 8

What is the final ABV of Madeira?

Answer 8

17-18%

Question 9

Do Madeira wines usually undergo fining or filtration?

Answer 9

Yes, both. Bentonite, gelatin, and albumin are often used for fining and diatomaceous earth is usually the filtration medium.

Question 10

What determines the maturation process Madeira wine will undergo?

Answer 10

A tasting and classification of the wine batches according to style and quality

Question 11

True or False

The conditions for maturing Madeira today match the aging conditions found on sailing ships in the 17h and 18th centuries

Answer 11

True

Question 12

What are the two maturation techniques used in Madeira production?

Answer 12

Estufagem

Canteiro

Question 13

What is Estufagem?

Answer 13

A maturation process used in Madeira where fortified wine is stored in stainless steel and heated to 45-50⁰C for a minimum of 3 months. The vessel is sealed by IVBAM and he seal is broken after 3 months

Question 14

What is the container used in Estufagem?

Answer 14

A stainless steel container called an estufa

Question 15

True or False

The estufa are not completely filled

Answer 15

True. Some air is permitted to allow for oxidation during the maturation (heating) process.

Question 16

What happens to Madeira wine after it is heated in Estufagem for three months?

Answer 16

The wine is unsealed and left to cool. After it is cooled it is bottled for 6-12 months before release

Question 17

When can Madeira made by Estufagem be sold?

Answer 17

The earliest is October 31st of the second year after harvest

Question 18

What quality of Madeira is made from the Estufagem process?

Answer 18

Wines with baked or stewed fruit notes that are of lower quality than Canteiro wines.

Question 19

What types of Madeira are made from the Estufagem process?

Answer 19

Typically 3 year old and 5 year old Tinta Negra Madeira

Question 20

Describe the Canteiro process.

Answer 20

A method of Madeira production where fortified wines are matured in 400-700 L oak barrels stored in warm environments. These environments tend to be a loft or warehouse with a temperature between 25-40⁰C

Question 21

Do Madeira producers using the Canteiro system use different temperatures for their wine maturation?

Answer 21

Yes. Younger wines may experience the most warmth and then move to a cooler storage environment as they mature.

Question 22

How does humidity affect evaporation of Madeira wines in the Canteiro system?

Answer 22

It has minimal effect. The wines still evaporate to about 19-20% ABV

Question 23

What effect does the maturation process have on Madeira wines in the Canteiro system?

Answer 23

Sugars, acids (including volatile acidity), and alcohol increase in proportion to the wine. The wines also require topping up.

Question 24

When can Madeira matured in the Canteiro system be sold?

Answer 24

The 1st January of the third year after harvest

Question 25

True or False An IVBAM representative is not required to seal and unseal barrels in the Canteiro system

Answer 25

False. IVBAM reps must seal and unseal all Madeira maturation systems

Question 26

How might additional maturation of Madeira wines be carried out after the initial Canteiro process? Why?

Answer 26

In larger oak barrels, stainless steel vats, or glass demi-johns. This limits further evaporation

Question 27

What size are the barrels used in the Canteiro process in Madeira?

Answer 27

400-700 liters

Question 28

What support is available for Madeira producers who wish to mature their wines for extended periods?

Answer 28

EU subsidies are available to Madeira producers who wish to mature their wine for an additional five years after the Canteiro process. The barrels are sealed and may only be adjusted under IVBAM supervision. A producer may reapply for additional five year periods.

Question 29

True or False The maturation process in Madeira has an enhanced effect on the aging of the product

Answer 29

True

Question 30

Describe what the specific effects of maturation in Madeira has compared to more traditional maturation methods.

Answer 30

The oxidation facilitates color change towards brown and the development of tertiary characteristics. The warmth during the process accelerates these changes and facilitates the caramelization of sugars in the wine

Question 31

What is the general characteristic of Madeira as a result of the maturation process?

Answer 31

Dried fruits, such as apricot, raisin, and raisin Caramel, chocolate, nuts Often a smoky quality

Question 32

Is Madeira a vintage product? Why?

Answer 32

No. It is often a blend of vintages and vineyards so as to maintain consistency each year. Due to the long maturation process, barrels in the same warehouse may not even taste the same when the wine is finished.

Question 33

What effect does blending have on the complexity of Madeira?

Answer 33

Blending improves complexity and can be used to obtain a certain style. Sometimes, younger Estufa wines may be blended with older Canteiro wines to create a more complex wine. Drier wines may be used to tone down sweetness in the final product.

Question 34

Are adjustments permitted in Madeira?

Answer 34

Yes, such as the addition of caramel color in mid priced wines, carbon fining to strip color, and RCGM to add sweetness.

Question 35

Are Madeira wines fined or filtered?

Answer 35

Yes, both

Question 36

In what year was Madeira required to be bottled with a bottling date?

Answer 36

2015