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12 Cards in this Set
- Front
- Back
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Who discovered the island of Madeira, and when?
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Captain João Gonçalves Zarco ("squinter"), in 1418.
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For how long did Zarco's fires rage upon the newly-discovered island of Madeira, and what effect did this have upon the soil?
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The fires raged for seven years and consumed every bit of vegetation, infusing the permeable volcanic soil with potash, which by chance rendered it particularly suitable for vine-growing.
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How did the distinctive character of Madeira wine originate?
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As a source of fresh food and water, the island soon became a regular port of call for east-bound ships, which would often transport barrels of Madeira wine for sale in the Far East or Australia. As the ships journeyed through the tropics, the wine was heated to a maximum of 113°F (45°C) and cooled again during the six-month voyage, giving it a very distinctive character. The winemakers of Madeira were totally unaware of this until one unsold shipment returned to the island.
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What is an "estufa"?
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Since the winemakers of Madeira discovered the effect of the journey upon their wine, special ovens, called "estufas," have evolved in order that this heating and cooling can be replicated in the "estufagem" process.
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How is the "estufagem" process realized for cheaper wines versus better-quality wines?
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Cheaper wines do it in large concrete vats, while the casks of better-quality wines experience a much longer, gentler process in warm rooms.
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When do the fermentation and fortification of Madeira take place, in relation to the "estufagem" process?
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All Madeiras undergo a normal fermentation prior to the "estufagem" process. Drier wines are fortified prior to "estufagem," the sweeter styles afterward.
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How is Madeira selling, these days?
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Although sales of Madeira are growing, they are doing so from a relatively low base. Madeira has fallen a long way from its height of fame in the 19th century, when Russia was its greatest market and one Grand Duke alone purchased the equivalent of 76,000 cases a year.
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What sorts of changes will probably be required if Madeira is to survive?
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Far too much Madeira today is cheap, made from the lowly Tinta Negra Mole grape, and sold in bulk to France, Germany, and Belgium, where the natural impulse is to cook with it. If Madeira is to survive, it must concentrate on quality by replanting with classic varieties, encouraging a new wave of independent producers, banning bulk wines, and updating the concept of Vintage Madeira. Pushing Madeira upmarket is not merely required to reestablish its reputation, it is simple logic - viticulture on this precipitous island is so labor-intensive that cheap wine makes no economic sense.
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What are the four basic, traditional styles of Madeira?
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Four Traditional Styles of Madeira:
Sercial Verdelho Bual Malmsey |
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What is Complexa?
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A variant of Tinta Negra Mole.
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What percentage of a varietal wine must be made from the grape indicated on the label, in Madeira?
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85%
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What are the noble varieties of Madeira?
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Noble Varieties of Madeira:
Sercial Verdelho Bual Malmsey Bastardo Terrantez |
