Very good info here, I commend your research into the nitty gritty details and I loved the graphics. So few winetubers take the time to explain the wine industry's jargon and how it came to be.
Great video. We have been enjoying Madeira for about 20 years. We attending a tasting at our local Whole Foods conducted by Bartholomew Broadbent. The store had a limited quantity of a Terrantez that as the story goes, Bart's father Michael acquired from someone on Madeira who had some barrels stashed away that were generations old. We bought several bottles and have one left, saving it for that very special occasion, or the right price 😀. Fantastic wine.
I LOVE Madeira! If I had the choice to drink one wine style for the rest of my life I'd probably choose Madeira...don't tell Champagne... Congratulations on reaching 200subscribers!! Well deserved, as this is my favorite channel on the tubes. With that said I would like to see a video with focus on the history of the American wine trade and the prohibition period next. Kanpai! 🍷👍
I won't tell Champagne -- Mumm's the word, in fact. I didn't know I'd reached the magic number until I checked my phone this morning and saw your comment as a push notification, so thanks for being the bearer of such good news, and thanks again for being such a great friend to the channel. Prohibition, eh? For you, anything! Cheers!
As usual a very nice cast! Portugal as a whole seems like a very interesting topic for a future wine cast or even multiple ones. And I swear that's not only because I liked the couple of reds from "Dao DOC" which I recently bought. ;)
I'd love to do something on Portugal in the near future. As more and more Portuguese still wines are becoming available in the U.S. and elsewhere, I think it'd be helpful to a lot of consumers. I also recently had a Dão wine that was quite lovely. Very intense character. Cheers!
6 лет назад
If you need any help to know something more from Portugal apart from the most well known please tell me. Portuguese wine goes a lot further than the fortifieds, Douro, Alentejo and Verde...
Love it! I keep telling many people in the industry about you, hope you're getting more views. I have a question though, what are your thoughts on Malvasia as a still wine? The reason I ask is because in Arizona it's becoming a sort of icon for AZ white wine. Not all people agree, but most view Malvasia as our adopted "STAR" white varietal. This is a grape that has proven to be hard to find good info about, so I'm wondering what you think. Just a heads up, in AZ it's seen as a white grape with sweet and floral aromatics, coupled with high acidity, and usually noted for its tropical flavors. It started as a blending grape over a decade ago but is now seen as a stand alone varietal within most wine circles in AZ. Hope to hear from you, either way, keep doing what your doing!!
Hi, great question. Though Malvasia doesn't have the rock star status of some varietals, it has a long history as a cultivar for both varietal wines and blends both sweet and dry. There's no reason to think that it can't produce great wines, and it would be interesting if it found a home in Arizona in the same way, say, that Malbec found one in Argentina or Tannat found one in Uruguay. The nice thing about an emerging region like Arizona is that there's the freedom to experiment both in terms of having a mental attitude that isn't wedded to a particular set of grapes and in terms of land not costing a fortune so that you have to grow an established varietal like Cab Sauv to make your investment back. So, I think Malvasia has lots of potential, and I'll be curious to see if an area like Central Arizona (where I assume most of the vines are) will be the place for it to take off. Thanks for the message and cheers!
The Unknown Winecaster that KS for the reply! I plan on sharing this info and your channel at an upcoming blind Malvasia tasting for several of the local wineries and their staff. Just as a note, the bulk of our wine industry is located in South Eastern Arizona where the elevation is 5,500ft. We focus on Rhone varieties but are actually experimenting with close to 80 different one... Including tannat as well. We have a total of 1500 acres under vine within Arizona, with 90 percent located southeast of Tucson. The other ten percent in located between Phoenix and Flagstaff (closer to Flagstaff) - near the town of Sedona. Just some random info on a region most people aren't familiar with. Cheers
Thanks for the clarification. I actually used to live in Yavapai County and though I knew there were more acres under vine down around Sonoita and such, I didn't know the difference in acreage was so large. For what it's worth (and it may not be worth much since I have no training in vineyard site selection), I always thought that the greater Cottonwood/Camp Verde/Oak Creek/Jerome area would some day end up being Arizona's most interesting region. No disrespect to Sonoita; just some random musing. Speaking of random... ever been to the Velvet Elvis in Patagonia? If it's still there, don't miss your chance. Cheers!
Can you open a bottle, drink some, and recork waiting for a few months before drinking the rest? Is it more like a wine where you cant, or like a spirit where you can?
Hi Unknown Winecaster! I just watched your video on Madeira and have two remarks: 1. The vino de canteira seems to require at least 3 years of age, not 2 (this is a requirement for wines gone under estufagem) 2. at 12:50 you mention that the rule for varietal labelling in the EU is at least 65% and then some seconds later you mention the right percentage (85%) Keep up the good job!
Thanks for the comments and information. I'll go back and check my source on canteira to see what happened there. On the second issue I just misspoke and didn't catch it until the cast was already up. I used to correct errors like that with annotations but RU-vid has removed those (to my chagrin) so thanks for pointing that out. Cheers!
OK. I finally got around to doing some checking and here's the story. Vinho Canteiro requires a minimum 2 years of heating in canteiro and a minimum 3 years of aging before commercialization; Estufagem/Cuba de Calor requires a minimum 90 days of heating and 2 years of aging. I definitely gave the impression that aging could last two years for canteiro, and I should have been more clear about the distinction between heating and aging. My source is the Madeira Wine, Embroidery and Handicraft Institute that seems to regulate production. Here's a link to the relevant page on their site: www.vinhomadeira.pt/ivbam-150.aspx Thanks again for writing!
Madeira is not governed by Portugal. The official name for the Archipelago is Região Autonoma da Madeira which translates to the Autonomous Region of Madeira. There is a Regional government and president. Madeira is part of the country of Portugal but like the Azores an autonomous region.
I have and am thinking something a little closer to summer when I have some more free time on my hands as a cast on either of those is likely to be a bit involved. Hopefully soon!
