Fortified wines, like sparkling wines, are the result of a process beyond simple vinification.
Fortified wines are manipulated through the addition of neutral grape spirit, in order to strengthen the base wines for the purpose of added body, warmth, durability or ageworthiness. Through centuries of effort, the world’s premier fortified wine regions have developed unique regimes of production and aging; these methodologies—or manipulations of the base material—have become inextricably linked to the terroir of the wines. Port, Madeira, and Sherry represent the three great archetypes of fortified wine, yet each is utterly distinct. Sicily’s Marsala; France’s vin doux naturel; many of Greece’s PDO wines; Portugal’s Setúbal, Carcavelos, and Pico; Sherry’s close cousins Málaga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula—Tarragona Clásico, Rueda Dorado, etc.—and a myriad number of New World adaptations constitute the remaining stratum of fortified wine styles. Vermouth and quinquinas, fortified wines flavored by maceration with additional herbs and spices (cinchona bark is essential to the flavor of quinquinas) are properly considered aromatized wines.
There are three general methods of fortification. A wine’s fermentation may be arrested through the addition of spirit while sugars remain (as in the case of Port) or the wine may be fortified after the fermentation has concluded (as in the case of Sherry). The latter method produces a dry fortified wine, although the winemaker may restore sweetness by the addition of sweetened wine or grape syrup. The third method, in which grape must is fortified prior to fermentation, produces a mistelle rather than a fortified wine. This category was once exclusively known as vins de liq
From www.madeirawine.nl/wine-making/ about Solera Madeira... "A unique process, which resembles the sherry system, but it’s not the same. In the Madeira solera system the wine stays for decades in a wooden cask. Occasionally some wine is taken off and sold, up to 10 % at a time. The vessel is then refilled with new wine. This gives a wonderful blend of flavors: the old wines provide intensity and complexity, the young wines give vibrant freshness. After 10 times draining and refilling the entire cask must be bottled at once "..... Is there any legal note that anyone can reference that supports the statement on the maximum amount of times you are allowed to draw from a cask in a solera for Madeira?
According to Wine Grapes (Robinson/Harding/Vouillamoz), the 47 ha of Verdelho found on Madeira is genetically identical to the following grapes: Verdelho in the Azores, Verdello on the Canary Islands, 1761 ha grown throughout Australia, and 93 ha on mainland Portugal (mainly in Alentejo with a little bit in Setúbal). Small amounts are also found in California, Argentina, Loire Valley and New Zealand.
Verdelho from Madeira is genetically distinct from the following grapes: Verdelho do Dão (actually Godello from Galicia), Gouveio from Douro/Porto/ Dão (Godello again) Gouveio Real (a distinct grape, 955 ha in Northern Portugal) Verdello from Umbria (another distinct grape).
So the Madeira study guide has Gouveio listed as a synonym for Verdelho. I believe this is just a remnant synonym from before the time of DNA analysis. Back in the day, Gouveio(Godello) from the Douro/Porto regions used to be called Verdelho. I don’t believe that the Gouveio synonym is ever used on Madeira itself - or if it was, it won't be for much longer.
I didnt know Lilikoi/Passion Fruit came in tree form! I've only ever seen it on the vine!
What is the max alcohol level for port? Thought this would have been an easy answer to find, but cant find it here or on the winesofportugal.info website
Christel and Elizabeth, I have been confused about this verdelho business as well. So, just to get it straight, verdelho on Madeira is NOT the same grape as gouveio/godello ,....but anywhere else in Portugal ,the verdelho and gouveio ARE the same grape ?? Is that correct ? If so would the guide need to be appended to reflect that verdelho and gouveio are NOT the same grape on Madeira ? Thanks