Roy's Blog on Madeira this week

[Roy Hersh]

Please visit the homepage if you are interested in Madeira. These are not ancient bottles, yet it was a very worthy cause. Go have a gander.

[Scott R.]

Wonderful post; its fantastic you decided to donate your time and energy to teach others.

The bottles tasted might not be "great" in the scheme of vintage Madeira, but they're accessible, available, and affordable- traits that make them the perfect introduction the world of Madeira. Plus, you illustrated the diversity and range of style that Madeira is capable of displaying. Kudos!

[Roy Hersh]

Thanks Scott. But to be honest, these wines were intentionally selected for another reason. Because all of them are affordable enough to be done by the glass in restaurants where these guys and gals work. That was my real basic premise. Finding styles and grapes that fit into a pattern for the teaching was secondary but obviously taken into account. But my true motivation is to see more Madeira on wine lists in this city.
By teaching the front line sales team for the region, I figured it would be a great first step, I plan to follow up with materials from this website and MWG too. Peter's site is a treasure trove of Madeira info.

Thank you for your kind words. Besides, I know people who were starting to wonder if I still cared about Madeira.

[Tom D.]

Roy (and everyone),

Any tips for VP lovers who would like to gain an appreciation of older Madeira? Are there a few that are readily available from reliable sellers now -- not 19th century stuff, but old enough to get a taste of how Madeiras develop as they get some serious age in cask or bottle, without breaking the budget?

My most interesting Madeira experience to date was a bottle a friend brought home from Portugal. It was a fairly simple Verdelho Reserva Velha from Barros e Sousa, and it tasted much like pure turpentine the first couple times we tried it. We recently decided to give it one more try after it had been recorked and stashed in the kitchen pantry for almost a year, and it amazed me with its smoothness, tremendous subtlety, and intriguing citrus quality. I figured if that bottle could impress me that much, I better start trying more...

Tom

[Roy Hersh]

Tom,

As I mentioned in the Blog, I truly think that the 1968 Bual by D'Oliveiras is a perfect benchmark, as it belies its age and delivers a ton of pleasure, before having to step up $200+ additional dollars above its price to get to the next level, which is getting increasingly difficult to do under $350 for a 100 year old bottle. Try the 1968 and see for yourself before making the larger leap. I also think that you will appreciate Bual more than Verdelho whilst learning about Madeira. This is typical and only natural in the early stages of discovering Madeira.

I toast you for your willingness to try. Enjoy the exploration.

[Eric Ifune]

Roy,
Enjoyed the blog. One question, how enthusiastic were they in trying the Madeiras? Would they put them on their lists? Seeing more Madeira by the glass on restaurant wine lists would be a good thing.

[Tom D.]

Thanks Roy. Your blog has me anxiously waiting the notes in the next newsletter. Then I may call a few friends and set up a tasting of our own, using your selections and notes as a guide...

[Roy Hersh]

Eric,

Actually they were very enthusiastic. I know they learned a lot. How much stays with 'em? I can't say.

I am going to wait until next week and email all of them and send them a handful of links for more information and ask them if anyone has seriously considered adding a Madeira to their list and which one if so. Gentle and subtle pressure. In reality, I just want to continue to provide them with information so they can have Madeira before their eyes whilst their own interest grows (hopefully).

You can lead a horse to water but you can't

[Roy Hersh]

Tom,

Thanks. I am glad someone will be reading the next newsletter. I don't see much feedback so I rarely find out if people are actually reading it.

[Peter W. Meek]

Tom,

Thanks. I am glad someone will be reading the next newsletter. I don't see much feedback so I rarely find out if people are actually reading it.

I not only read them, but am archiving them in their own folder: /Users/pwmeek/Documents/Wine/Port/FTLOP/

Already looking forward to the February newsletter.

[Andy Velebil]

I read it....but I don't count

Tom,
I gotta agree with Roy that the 1968 Bual by D'Oliveiras is a good place to start without having to spend tons of money. I've got one on Death Row right now that was supost to have been opened a week or so ago, but got delayed due to some other Ports that's wanted to die first. I'll probably be decanting it starting this weekend and hopefully start enjoying it by Monday

[Tom D.]

I am tracking down the 68 d'Oliveira Bual, and even may have found some locally at Binny's in Chicago. Their price is around $140. Does that seem reasonable? Rare Wine Co shows it for a bit less, but not Including shipping.

[Peter Reutter]

Wonderful read, Roy!
If you start with vintage Madeiras I could not think of a better way than to start with the '68 D'Oliveira Boal. I have bought this one from time to time and I have the feeling it is getting better all the time. Thank god D'Oliveira bottles only small batches, so the remaining wine gets more cask-time. Would like to taste a 1990ies bottling against a 2010 or 2015 bottling some day to see the development.

[Roy Hersh]

I agree Peter, I have been purchasing these for well over a decade when the price used to be $69 per from RWC. That said, they have been raising this judiciously in small increments, so at their current $125, I still believe for a 42 year bottling, it represents great QPR even today. Doing older bottlings would surely show that your premise is correct and the further time in wood continues concentrating the juice.