For The Love Of Port

I was wondering, given the generally high acidity in sercial, do any of the houses blend with sercial, adding it to more sweet wines to give unctiousness more 'zip'?

In theory, it would be possible to do this. In the 19th century it was far more likely than what goes on today. Although I believe Madeira stating a grape type must be 85% from that grape, leaving 15% possibility of another cultivar being blended, I don't believe that does happen today. There are specific blends, Barbeito VB comes to mind, where Verdelho and Bual are mixed, with intent. Sometimes the sum of the whole is improved and more complex when this happens. The use of Tinta Negra and Complexa, for example, are both used to do some blending depending on producer, but again, I think this is pretty rare, (or non-existant) in grape designated Vintage Madeira bottlings.

Yes, I would think it would be easier to use a high altitude grown Negra Mole made in the style of Sercial.

Thanks, Roy and Eric.

I think I want to try to blend some sercial with another Madeira to give it more spine!

Eric Ifune wrote:Yes, I would think it would be easier to use a high altitude grown Negra Mole made in the style of Sercial.

Eric,

Why Negra Mole rather than Sercial?

Cheaper and more available. Negra Mole still makes up the majority of the vinifera grown on the island.

Alright, newest concoction...Braodbent 10 year Malvasia and '94 Barbeito Sercial.

Estimates run from 80-85% of the grapes grown on the island are TNM.

For many years, at the end of large Madeira tastings ... rather than have everyone leave with a tiny amount in a specific bottle, I usually go around and blend all remnants into a single bottle (or two) and create a cuvee. We then pour that and sample it and in most cases, not only is it very drinkable ... but often times it can be really wonderful.