DOCSLIB.ORG

Evaluation of the CAP Measures Applicable to the Wine Sector

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Evaluation of the CAP Measures Applicable to the Wine Sector Evaluation of the CAP measures applicable to the wine sector Case study report: Portugal - Norte Written by Agrosynergie EEIG Agrosynergie November – 2018 Groupement Européen d’Intérêt Economique AGRICULTURE AND RURAL DEVELOPMENT EUROPEAN COMMISSION Directorate-General for Agriculture and Rural Development Directorate C – Strategy, simplification and policy analysis Unit C.4 – Monitoring and Evaluation E-mail: [email protected] European Commission B-1049 Brussels EUROPEAN COMMISSION Evaluation of the CAP measures applicable to the wine sector Case study report: Portugal - Norte Directorate-General for Agriculture and Rural Development 2018 EN Europe Direct is a service to help you find answers to your questions about the European Union. Freephone number (*): 00 800 6 7 8 9 10 11 (*) The information given is free, as are most calls (though some operators, phone boxes or hotels may charge you). LEGAL NOTICE The information and views set out in this report are those of the author(s) and do not necessarily reflect the official opinion of the Commission. The Commission does not guarantee the accuracy of the data included in this study. Neither the Commission nor any person acting on the Commission’s behalf may be held responsible for the use which may be made of the information contained therein. More information on the European Union is available on the Internet (http://www.europa.eu). Luxembourg: Publications Office of the European Union, 2019 Catalogue number: KF-05-18-078-EN-N ISBN: 978-92-79-97274-4 doi: 10.2762/71503 © European Union, 2018 Reproduction is authorised provided the source is acknowledged. Images © Agrosynergie, 2018 EEIG AGROSYNERGIE is formed by the following companies: ORÉADE-BRÈCHE Sarl & COGEA S.r.l. 64 Chemin del prat Via Po 102 31320, Auzeville FRANCE 00198 Roma ITALIE Tel. : + 33 5 61 73 62 62 Tel. : + 39 6 853 73 518 Fax : + 33 5 61 73 62 90 Fax : + 39 6 855 78 65 Email: [email protected] Email: [email protected] Represented by: Represented by: Thierry CLEMENT Francesca ANTILICI This case study was carried out by the following experts from AGRO.GES, Sociedade de Estudos e Projectos, Lda: Pedro Serrano and Ana Frazão Table of contents 1. DESCRIPTION OF THE WINE SECTOR IN THE NORTE REGION (PORTUGAL) ..................................................... 1 1.1 BACKGROUND INFORMATION ......................................................................................................... 1 1.2 STRUCTURE OF THE SECTOR ............................................................................................................ 5 1.3 STATISTICS AT CASE STUDY LEVEL ..................................................................................................... 7 2. THEME 1: NATIONAL SUPPORT PROGRAMME ............................................................................................. 11 2.1 DESCRIPTION OF THE IMPLEMENTATION .......................................................................................... 11 2.2 EFFECTS ON THE NSP AT THE LEVEL OF GROWERS ............................................................................... 15 2.3 EFFECTS OF THE NSP AT THE LEVEL OF PRODUCERS AND PRODUCTS ........................................................ 19 2.4 EFFECTS OF THE PROMOTION MEASURE ........................................................................................... 23 2.5 EFFECTS OF THE INFORMATION MEASURE ......................................................................................... 28 2.6 EFFICIENCY OF THE MANAGEMENT OF THE NSP ................................................................................. 28 2.7 COHERENCE OF THE NSP ............................................................................................................. 35 2.8 RELEVANCE OF THE NSP ............................................................................................................. 40 2.9 EU ADDED VALUE AND SUBSIDIARITY .............................................................................................. 44 3. THEME 2: SCHEME OF AUTHORISATIONS OF VINE PLANTINGS .................................................................... 46 3.1 SYNTHESIS OF THE LITERATURE ...................................................................................................... 46 3.2 SYNTHESIS OF THE INTERVIEWS ..................................................................................................... 48 3.3 CONCLUSION OF THE EXPERTS ....................................................................................................... 49 4. THEME 3: WINE PRODUCTS DEFINITION, RESTRICTIONS ON OENOLOGICAL PRACTICES AND AUTHORISED WINE GRAPE VARIETIES ......................................................................................................... 50 4.1 DETAILED DESCRIPTION OF THE IMPLEMENTATION AT MEMBER STATE AND REGIONAL LEVEL ......................... 50 4.2 COMPETITIVENESS DISTORTIONS DUE TO SPECIFIC RULES ON OENOLOGICAL PRACTICES ................................. 53 4.3 SYNTHESIS OF THE INTERVIEWS ..................................................................................................... 55 4.4 COMMENTS AND CONCLUSIONS OF THE EXPERT ................................................................................. 57 5. THEME 4: EU RULES ON LABELLING AND PRESENTATION ............................................................................ 58 5.1 DESCRIPTION OF THE LABELLING RULES APPLIED AT MEMBER STATE AND LOCAL LEVEL ................................. 58 5.2 EXISTING NATIONAL DATA ON NON-COMPLIANCE WITH LABELLING RULES ................................................. 58 5.3 SYNTHESIS OF THE INTERVIEWS ..................................................................................................... 59 5.4 COMMENTS AND CONCLUSIONS OF THE EXPERT ................................................................................. 61 6. THEME 5: CERTIFICATION PROCEDURES, MONITORING AND CHECKS ......................................................... 64 6.1 DESCRIPTION OF THE LOCAL IMPLEMENTATION OF THE RULES ................................................................ 64 6.2 EXISTING NATIONAL DATA ON NON-COMPLIANCE AND WORKLOAD ......................................................... 69 6.3 SYNTHESIS OF THE INTERVIEWS ..................................................................................................... 70 ANNEXES ................................................................................................................................................................ 72 ANNEX I – LIST OF THE INTERVIEWS ........................................................................................................ 72 ANNEX II – DOCUMENTS AND REPORTS COLLECTED .................................................................................... 72 ANNEX III – REGIONAL LABELLING SPECIFICITIES FOR PDO/PGI WINES .......................................................... 73 AGROSYNERGIE – Case study report: Portugal - Norte Evaluation of the impact of the CAP measures applicable to the wine sector i List of tables Table 1: Wine producers per typology .......................................................................................................................... 5 Table 2: Vineyard areas and production in Portugal ..................................................................................................... 7 Table 3: Vineyard areas and production in Minho ........................................................................................................ 7 Table 4: Vineyard areas in Porto e Douro and Trás-os-Montes .................................................................................... 7 Table 5: Vineyard areas and production in Porto e Douro ........................................................................................... 7 Table 6: Vineyard areas and production in Trás-os-Montes ......................................................................................... 8 Table 7: Area by variety (ha) in Portugal ....................................................................................................................... 8 Table 8: Area by variety (ha) in Minho .......................................................................................................................... 8 Table 9: Area by variety (ha) in Porto and Douro ......................................................................................................... 8 Table 10: Area by variety (ha) in Trás-os-Montes ......................................................................................................... 9 Table 11: Number of wine growers in Portugal and Norte ........................................................................................... 9 Table 12: Planting rights................................................................................................................................................ 9 Table 13: Industry structure in Portugal ....................................................................................................................... 9 Table 14: Industry structure in Minho .......................................................................................................................... 9 Table 15: Industry structure in Porto and Douro ........................................................................................................ 10 Table 16: Industry structure in Trás-os-Montes .........................................................................................................
Load more

Recommended publications
  • Wines of Alentejo Varieties by Season Sustainability Program (WASP) 18 23 24
    Alentejo History Alentejo The 8 sub-regions of DOC the 'Alentejo' PDO 2 6 8 'Alentejano' Grape Red Grape PGI Varieties Varieties 10 13 14 The Alentejo White Grape Viticulture Season Wines of Alentejo Varieties by Season Sustainability Program (WASP) 18 23 24 Wine Tourism Alentejo Wine Grapes used in Gastronomy Wines of Alentejo blends 26 28 30 Facts and Guarantee Figures of Origin 33 36 WINES OF ALENTEJO UNIQUE BY NATURE CVRA - COMISSÃO VITIVINÍCOLA REGIONAL ALENTEJANA Copy: Rui Falcão Photographic credits: Nuno Luis, Tiago Caravana, Pedro Moreira and Fabrice Demoulin Graphic design: Duas Folhas With thanks to Essência do Vinho The AlentejoWINE REGION There is something profoundly invigorating and liberating about the Alentejo landscape: its endlessly open countryside, gently undulating plains, wide blue skies and distant horizons. The landscape mingles with the vines and cereal crops – an ever-changing canvas of colour: intensely green towards the end of winter, the colour of straw at the end of spring, and deep ochre during the final months of summer. 1 All over the Alentejo there are archaeological markers suggesting that wine has Historybeen an important part of life up to the present day. Whilst it is not known exactly when wine and viticulture was introduced to the Alentejo, there is plenty of evidence that they were already part of the day-to-day life in the Alentejo by the time the Romans arrived in the south of Portugal. It is thought that the Tartessians, an ancient civilisation based in the south of the Iberian Peninsula and heirs of the Andalusian Megalithic culture, were the first to domesticate vineyards and introduce winemaking principles in the Alentejo.
    [Show full text]
  • Leacock's Rainwater
    RAINWATER Leacock’s Madeira was established in 1760 and in 1925 formed the original Madeira Wine Association in partnership with Blandy’s Madeira. In 1989, the Symington family, renowned fourth generation Port producers, entered a partnership with Leacock’s in what had then become the Madeira Wine Company, which also represents Blandy’s, Cossart Gordon and Miles. The Blandy's family have continued to run Leacock's in the 21st century. THE WINEMAKING Fermentation off the skins with natural yeast at temperatures between 75°F and 78°F, in temperature controlled stainless steel tanks; fortification with grape brandy after approximately four days, arresting fermentation at the desired degree of sweetness. Leacock’s Rainwater was transferred to ‘estufa’ tanks where the wine underwent a cyclic heating and cooling process between 113°F and 122°F over a period of 3 months. After ‘estufagem’ the wine was aged for three years in American oak casks. The wine then underwent racking and fining before the blend was assembled and bottled. TASTING NOTE Topaz color with golden reflections. Characteristic Madeira bouquet of dried fruits, orange peels and notes of wood. Medium dry at first, followed by an attractive freshness of citrus flavors, with a long, luxurious finish. WINEMAKER STORAGE & SERVING Francisco Albuquerque Leacock’s Rainwater is excellent as an after dinner drink and also very GRAPE VARIETAL good with fruit, chocolate, cakes and Tinta Negra hard cheeses. WINE SPECIFICATION Alcohol: 18% vol Total acidity: 6.0 g/l tartaric acid Residual Sugar: 70 g/l SCORES UPC: 094799040019 90 Points, Wine Spectator, 2005 04.2021 Imported by Premium Port Wines Inc.
    [Show full text]
  • Lodi. Not Just Zinfandel When Many People Think About Lodi, the Rst Thing That Comes to Mind Is Zinfandel and Quite OEn, Other Lower Price Bulk Produced Wines
    Lodi. Not just Zinfandel When many people think about Lodi, the rst thing that comes to mind is Zinfandel and quite oen, other lower price bulk produced wines. But nothing could be further from the truth and today Lodi is considered by many as one of California's most innovative grow- ing areas. Even though wine grapes have ourished in Lodi since the later part of the 19th Century, it is oen thought of as a "new up-and-coming discovery" in California wines. Old Vine Zinfandel (and they are really old with some vines dating to the 1880s) represents the largest portion of vineyard land in the AVA. But more than 100 varietals are planted in Lodi's 100,000+ vineyard acres - most with Old World ancestry from France, Spain, Italy, Portugal etc. ere are countless soil types and microclimates throughout the area that encourage extensive exploration and experimentation on the part of progressive and courageous growers. Lodi was also the rst California AVA to establish very strict 3rd-party certied rules (the Lodi Rules Sustainable Winegrowing Program) governing sustainable growing methods as well as the industry's impact on the environment and the local economy. Lodi is more than just Zinfandel and hopefully, today's column will introduce you to some if its hidden splendor. I hope you enjoy reading my thoughts and as always I invite you to share your comments and questions with other readers. Napa Valley Register APRIL 18, 2019 e Wine Exchange | Allen R. Balik Lodi. Not just Zinfandel e Lodi American Viticultural Area (AVA) is nestled between San Francisco and the Sierra Nevada Mountains in the northernmost part of California's Central Valley.
    [Show full text]
  • Understanding South African Chenin Blanc Wine by Using Data Mining Techniques Applied to Published Sensory Data
    Understanding South African Chenin Blanc wine by using data mining techniques applied to published sensory data by Carlo Cesar Valente Thesis presented in partial fulfilment of the requirements for the degree of Master of Science at Stellenbosch University Institute of Wine Biotechnology, Faculty of AgriSciences Supervisor: Dr Helene Nieuwoudt Co-supervisor: Professor Florian Bauer March 2016 Stellenbosch University https://scholar.sun.ac.za Declaration By submitting this thesis electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Date: March 2016 Copyright © 2016 Stellenbosch University All rights reserved Stellenbosch University https://scholar.sun.ac.za Summary South African Chenin Blanc is the most planted grape cultivar in South Africa (SA) and is known for its versatility in wine sensory profiles. However, according to the South African wine industry, consumers are confused as to the different styles that make up Chenin Blanc wine. Currently, there are six different style classifications for South African Chenin Blanc wine that was proposed as a guideline by the Chenin Blanc Association (CBA). Previous research conducted at the University of Stellenbosch was aimed at evaluating these style classifications. Previous results showed that, when using a small sample set of commercial Chenin Blanc, only two clear style categories could be identified – Fresh and Fruity and Rich and Ripe Wooded.
    [Show full text]
  • Tutored Wine Tasting
    Tutored Wine Tasting PORT Speaker: Eric LAGRE Sommelier Port is the classic fortified wine from the Douro, the name of which derives from Oporto (Porto), the second largest city in Portugal, whence the wine has been shipped for over 300 years. Remains of stone troughs for the fermentation of foot-trodden grapes dating back to at least the 3 rd and 4 th centuries can be found throughout the Douro Valley, upstream from Oporto. But the denomination “Porto/Port”, however, only appeared during the second half of the 17 th century, coinciding with a boom in viticulture and wine export initiated by English merchants. Port has actually often been described as the archetypal wine of the British, and the reason for that is not difficult to discover: Port was created by the British for the British market. HISTORY The 1386 Treaty of Windsor was the first of a series of treaties to build strong and active links between Portuguese coastal cities and London. By the time of the reign of Henry VII, the English had established businesses and trade associations benefiting from certain diplomatic privileges in the ports of Lisbon, Oporto, and most importantly, as far as the wine trade was concerned, Viana do Castelo, in the Minho, right to the north of the county. Portuguese wines were often traded for woollen goods from England or dried, salted cod from Newfoundland, bacalhau thus becoming a staple of Portuguese cuisine. Since the thin and astringent Vinho Verde of the Minho was not a wine to the liking of the English consumer, English merchants would rely on Portugal only when needed, mostly because it was the easiest option in terms of shipment.
    [Show full text]
  • Wine List 8 28
    WINE By the Glass WHITE By the Bottle BUBBLES New World 2014 Trisaetum Coast Range Dry Riesling Yamhill-Carlton, Oregon 40 NV La Jara Prosecco Treviso, Italy 9/34 2014 Eyrie Vineyards Pinot Gris Dundee Hills, McMinnville, Oregon 40 NV Monopole Heidsieck & Co (187ml) Champagne, France 16 2015 Dry Creek Sauvignon Blanc Dry Creek Valley, Sonoma, California 35 2015 Cakebread Sauvignon Blanc Napa Valley, California 50 WHITE 2014 Writer’s Block Roussanne Lake County, California 30 NV House White 7/26 2014 Kennefick Ranch Picket Road White Napa Valley, California 40 2015 Clean Slate Riesling Mosel, Germany 8/30 2014 Santa Barbara Winery Chardonnay Santa Barbara County, California 35 2015 Adelsheim Pinot Gris Willamette Valley, Oregon 10/38 2014 Steele Cuvee Chardonnay Lake County, California 30 2014 Fontevecchia Verdicchio Le Marche, Italia9/34 2014 Rustenberg Chardonnay Stellenbosch, South Africa 40 2016 Ponga Sauvignon Blanc Blenheim, Marlborough, New Zealand 9/34 2014 Domaine Droughin Roserock Chardonnay Eola-Amity, Oregon 50 2014 Albert Bichot Macon-Villages Chardonnay Macon, Bourgogne, France 8/30 2014 Woodlands Chardonnay Margaret River, West Australia 45 2014 Davis Bynum Chardonnay Russian River, Sonoma, California 12/46 2014 Rombauer Chardonnay Carneros, Napa Valley 75 2015 Plumpjack Reserve Chardonnay Napa Valley, California 85 ROSÉ 2013 Shafer Chardonnay Red Shoulder Ranch, Carneros, Napa, California 95 2015 Domaine D’Aupilhac Languedoc, France 9/34 Old World 2014 La Caplana Gavi di Gavi Piedmont, Italy 30 RED 2015 Vincent Delaporte
    [Show full text]
  • White Wines by the Glass
    WE CHANGE THE WINELIST WEEKLY PRICES SUBJECT TO CHANGE WHITE WINES BY THE GLASS SPARKLING BY GLASS House Chablis, California 8 187ml Single Bottle Prosecco,“Bolla , Italy 11 Pinot Grigio,Terlato, Italy 9 Prosecco, Lunetta Cavit Italy 11 Pinot Grigio, Ruffino, Italy 10 Champagne, Freixenet, Spain 11 Mumm Napa Brut Prestige CA 18 Gavi di Gavi Sassaia Italy 9 Blend, Bertani“Due Uve”, Italy 9 SPARKLING Chardonnay, Woodbridge, CA 9 Korbel, Extra Dry, CA 36 Woodbridge Mondavi Brut 29 Chardonnay, Hook&Ladder, Sonoma 10 Perrier Jouet, Champagne Brut France 75 Chardonnay, Treana, Central Coast 12 Novecento Night Extra Brut Argentina 28 Sauvignon Blanc,Chateau Viel Orme France 9 Prosecco, Balan Millesimato Italy Brut Gold Bottle 34 Sauvignon Blanc, Brancott, NZ 10 Procecco, Mille Extra Dry 2017 Italy 30 Prosecco Organic Zardetto, Italy 40 Sauvignon Blanc, Organic Bonterra 12 Prosceco Rustico Nino Franco Italy 38 Riesling, Chateau Ste. Michelle, WA 10 Prosecco Santa Margherita Italy 32 Riesling, Dr. Loosen, Germany 10 DRY ROSE Rose, Listel, Dry, France 29 Moscato Voga, Italy 9 Rose, Villa Garrel, Dry France 29 Rose, Domaine de Fabregues France 32 Bubbly Rose BLUSH BY THE GLASS House Blush, California 7.5 White Zinfandel, Beringer, CA 9 HALF BOTTLES Sauvignon Blanc, Crossings, Organic 18 Gavi di Gavi Sassaia Italy 18 Chianti, Ruffino, Italy 18 RED WINES BY THE GLASS Merlot, Rutherford Hill 2014 CA 26 Barbaresco, Orlando Abrigo, Italy 39 House Burgundy, California 8 Brunello, Brumante Cosimi, 2008 Italy 44 Bergaglio Barbera del Monterrato Italy 9
    [Show full text]
  • Marquette and Frontenac: Ten Viticulture Tips John Thull and Jim Luby University of Minnesota
    Marquette and Frontenac: Ten Viticulture Tips John Thull and Jim Luby University of Minnesota Photo by Dave Hansen Photo by Nicholas Howard Univ. of Minnesota Marquette • Introduced in 2006 by UMN • MN1094 x Ravat 262 Photo by Steve Zeller, Parley Lake Winery Marquette Site Selection and Vineyard Establishment • Hardiness will be compromised on wet, fertile sites. – Always avoid low spots for planting. Photo by David L. Hansen, University of Minnesota Marquette Site Selection and Vineyard Establishment • Primary shoots are invigorated on VSP trellises. – Can be favorable on less fertile sites. – Yields will suffer if planted to VSP on very fertile ground. • High Cordon training generally recommended for higher yields. Photo by David L. Hansen, University of Minnesota Marquette Training and Pruning • Heavier average cluster weights from longer spurs and even 10-12 bud canes than from short spurs. • 6 to 8 buds per trellis foot can give good yields for vines spaced 6 feet apart. Photo by David L. Hansen, University of Minnesota Marquette Training and Pruning • Early Bud Break – some growers double prune or use dormancy inducing spray on Marquette. – Strong tendrils can slow down the pruning process. Photo by David L. Hansen, University of Minnesota Marquette Training and Pruning • Lateral shoot development is substantial. – Summer lateral shoots coming from the leaf axils should be removed around the fruit zone. Photo by David L. Hansen, University of Minnesota Marquette Disease and Pest Management • Black Rot, Anthracnose, and Powdery Mildew infections can become severe if not treated timely. – Very good resistance to Downy Mildew Photo by David L. Hansen, University of Minnesota Marquette Harvest Considerations • Fruit sugar levels can surpass 26 Brix.
    [Show full text]
  • Sandeman Porto Fine Ruby
    SANDEMAN PORTO FINE RUBY TYPE: Fortified COLOUR: Red TONE: Ruby DOC Porto Douro DESIGNATION OF ORIGIN: REGION: QR Code COUNTRY OF ORIGIN: Portugal THE WINE Descended from the fiery ruby Porto Wines originally shipped by George Sandeman in 1790, Sandeman Porto Fine Ruby is still made traditionally to be rich and robust yet with a special depth of flavour and the finesse, achieved by expertly blending wines from Sandeman´s large and varied stock. TASTING NOTES Brilliant red ruby in colour, with clean aromas of red fruits, plums and strawberries, Sandeman Porto Fine Ruby has full rich flavours and is very well balanced. Rich, round, balanced in the mouth, with overt flavours of fresh plums and red fruits. WINEMAKER: Luís Sottomayor VARIETIES Touriga Franca, Tinta Roriz, Tinta Amarela, Tinta Barroca, Tinto Cão WINEMAKING Sandeman Porto Fine Ruby is produced by the traditional Porto Wine method. The hand-picked grapes undergo stalk-removal and crushing before fermentation, under controlled temperature, with skin maceration so as to extract the best components. The addition of wine alcohol at the ideal moment sets the balance between the wine's body and bouquet. This moment is chosen by the winemaker following strict control of fermentation temperatures and densities, the later depending on the vine variety, maturation stage and the final sweetness required. MATURATION After the harvest, the wines remain in the Douro until the following Spring, when they are taken to V.N.Gaia and enter Sandeman's centuries-old lodges for ageing in oak wood casks, as required by Porto Wine traditional ageing system.
    [Show full text]
  • There Has Never Been a Better Time to Drink Wine. It Is Being Produced in a Wide Array of Styles, Offering an Unprecedented Level of Fun and Pleasure
    There has never been a better time to drink wine. It is being produced in a wide array of styles, offering an unprecedented level of fun and pleasure. Our wine program has been designed to make the most of this. The wine list is organized by flavor profile, varietal, and theme. This allows you to choose how you would like to read it. Skim along the right side of each page to select a wine based on varietal or flavor profile. Alternatively, take some time to read the text on the left hand side of the page and select a wine based on a theme. Finally, we invite you to engage both your server and sommelier in dialogue about the wine list. TABLE OF CONTENTS by flavor profile BUBBLES p. 7 to 13 WHITES Crisp & Clean, Light & Lean p. 13 to 15 Floral, Aromatic, Exotic p. 17 to 27 Full Bodied, Rich & Round p. 29 to 35 REDS Low Grip, High Pleasure p. 37 to 47 Dry, Aromatic, Structured p. 49 to 71 Black & Blue p. 73 to 75 SWEET Sticky and Sweet p. 77 2 TABLE OF CONTENTS by varietal WHITES Alsatian Noble Varietals p. 27 Chardonnay p. 29 to 35 Chenin Blanc p. 13 Grüner Veltliner p. 19 Kerner, Muller-Thurgau, Sylvaner, etc. p. 25 Riesling p. 13 & 27 Sauvignon Blanc p. 15 Fantasy Field Blends p. 23 Friulano p. 17 Malvasia Istriana, Vitovska, Ribolla Gialla p. 21 Macerated Wines p. 21 REDS Rosé & Barbera p. 43 Cabernet Sauvignon, Merlot & Cabernet Franc p. 49 to 55 Corvina, Rondinella & Molinara p.
    [Show full text]
  • Jancis Robinson
    The Great Island Madeira Tasting 5 May 2010 by Jancis Robinson These pictures show just part of the archive of sales ledgers bequeathed to the Madeira Wine Company by Noel Cossart, author of one of the most authoritative books on the wine (along with Alex Liddell's more recent work). They date from 1774, 21 years before the oldest wine we tasted was made, and seem to me to illustrate most appropriately the historic nature of this extraordinary drink. The notes below on 43 of the finest madeiras back to 1795 were taken at an extraordinary tasting on the island last week described in The miracle of madeira and What a tasting! The notes are presented in the order the wines were served, which was dictated strictly by age rather than sweetness level. In fact one of the more extraordinary things about these wines was how few of them tasted particularly sweet. Presumably the explanation lies in these wines' exceptionally high levels of acidity. Most of the wines were labelled with the names of the four best-known classic grapes of Madeira - Sercial, Verdelho, Boal and Malvasia - but we also tasted four Terrantez, which demonstrated just how very firm and long-lived wines made from this variety are, and a Bastardo. One of the younger Blandys is planting Terrantez once more. Barbeito made a few hundred litres of Bastardo in 2007 but in 2008 yields were almost non existent. 'I'm learning', said Ricardo Diogo Freitas. 'At the beginning, everything is bad with Bastardo.' My suggested drinking dates are even more speculative than usual in these tasting notes, not least because madeira lasts so many decades, and many of the wines are just so old.
    [Show full text]
  • Announcing FTLOP's 2015 Tours
    Announcing FTLOP’s 2015 Tours With a decade of experience guiding captivating oeno-tours in Northern Portugal and the island of Madeira, it is time to broaden our horizons. Having developed a loyal following amongst our guests and extraordinary relationships with the Port, Vinho Verde and Madeira trade … in 2015 we will offer new itineraries to explore a variety of wine regions throughout Central Portugal as well. 12 JOIN US FOR A ONCE-IN-A-LIFETIME EXPERIENCE! A brief bio on your two hosts: Mario Ferreira: Mario is from Alcobaça, Portugal and majored in Social Communication and Marketing. From 1998-2004 he worked for the Port wine industry while living in the USA: having spent one year as “Sandeman Port Wine Ambassador” and followed by five years in the marketing department of the Port Wine Institute (IVP/IVDP). In 2005, Mario decided to further explore adventures on the African continent and seek out business opportunities there as well. Nowadays, he spends most of his time traveling throughout a variety of countries in Africa, while consulting for a Spanish-based company (non-wine/beverage related). Also in 2005, Mario partnered with Roy to develop and co-host bespoke Port, Douro and Madeira wine and food explore-vacations that have begun to branch out to other regions of Portugal. Mario remains committed to FTLOP’s oenotourism program and together, he and Roy have brought nearly two dozen groups to visit his country. 13 Roy Hersh: Roy’s experience in food and wine industry management has spanned more than three decades and includes consulting for restaurants, country clubs, casinos, and a variety of wine-related ventures.
    [Show full text]