Madeira

Question 1

Madeira dop

Answer 1

Madeira island + Porto Santo (neighbouring island)

Question 2

Poios (Madeira)

Answer 2

Terraces on nearly vertical mountside on Madeira island

Mechanisation impossible

Question 3

Soils of Madeira

Answer 3

Volcanic

Question 4

Climate of Madeira

Answer 4

Sun tropical / damp / high rainfall and humidity = fungal diseases

Question 5

Latadas (Madeira)

Answer 5

Low trellis system / pergola system

Question 6

Levadas (Madeira)

Answer 6

Canal system to handle high volume of rainfall

Question 7

Grape varieties in Madeira

Answer 7

TINTA NEGRA (85% of production)
Esgana Cao (Sercial)
Verdelho
Boal ( Bual, Malvasia Fina)
Malmsey

Question 8

If grape verity is stated on the label (Madeira)

Answer 8

Min 85% if multivintage
100% if vintage is indicated

Question 9

Fortification (Madeira)

Answer 9

Addition of 96% abv grape spirit from France

Question 10

3 methods of warming up of the wines after fortification prior maturation (Madeira)

Answer 10

• Estufagem
• armazens de calor
• canteiro

Question 11

Estufagem method (Madeira)

Answer 11

Wine is transferred into ESTUFA (stainless steel vats) with serpentine coil that circulate hot water inside

45-50C / at least 3 months = sugars slowly caramelise

Question 12

Armazens de calor method (Madeira)

Answer 12

Rooms warmed up by pipes or tanks / warming up over a longer period of time than Estufagem method

Question 13

Canteiro method (Madeira)

Answer 13

Cask-aged for at least 2 years in lodge-attics = gentler natural warmth of the sun

Best wines remains in casks for +20 years = FRASQUEIRAS

Question 14

Sercial style (Madeira)

Answer 14

Driest Madeira / high acidity / almond bouquet with age

18-65g/L residual sugar

Question 15

Verdelho style (Madeira)

Answer 15

Medium dry / high acidity / smoky , honeyed character / slightly fuller body then Sercial

Question 16

Boal style (Madeira)

Answer 16

Medium-sweet / rich style / highly aromatic / chocolate , roasted nut , coffee notes / darkest colour with age

78-96g/L

Question 17

Malmsey style (Madeira)

Answer 17

Sweetest softest style : toffee, vanilla , marmalade aromas

96-135g/L

Question 18

Rainwater (Madeira)

Answer 18

Multi vintage
100% tinta negra
Medium dry / light style

Question 19

Seleccionado (Madeira)

Answer 19

Multi vintage

Include a blended wine that is beteeen 3 to 5 years old

Tinta negra dominant / Estufagem method

Question 20

Reserve (Madeira)

Answer 20

Multi vintage
5-10 years aging

Question 21

Special reserve (Madeira)

Answer 21

Multi vintage
10-15 years aging
Single noble grape variety
Canteiro process

Question 22

Extra reserve (Madeira)

Answer 22

15-20 years aging

Question 23

Solera (Madeira)

Answer 23

Fractional blending + canteiro
Max 10% drawn off every year
Max 10 additions (with older rather than younger wine like in sherry production)

Dated front the he start of the solera system

Question 24

Colheita (Madeira)

Answer 24

Min 85% grapes from a single vintage / min 5 years aging prior bottling

May be blend or varietal

Like a vintage Madeira, without extended cask aging, complexity and cost of a true vintage Madeira

Question 25

FRASQUEIRA (Madeira)

Answer 25

Min 20 years aging in cask From a single noble variety Canteiro process May age in demijohns for decades after cask aging One of the most long lived wines in the world

Question 26

Vinho da Roda / Vinho da Torno / Vinho da volta

Answer 26

Madeira wines that underwent an ocean journey across the equator