French forestry last post from Jeremy Eubanks, Wanda Cole-Nicholson and Kathleen Thomas.
This week: Setúbal
What varieties and styles are utilized here? Name 2 producers
These are sweet, fortified wines made with Moscatel--most often muscat of alexandria, but sometimes moscatel roxo. Sweet aromatic and wood aged until bottling they take on a oxidized, rancio character the develops from a orange, raisiny, and floral notes to nutty toffee with age. They can be labeled Moscatel de Setubal if 85% or more of Moscatel is used. Blending grapes included non-aromatic grapes of the region.
Producers: Jose Maria de Fonseca & Adega de Pegoes
In addition to the sweet styles made from Setubal itself Palmela (the other DOP of the peninsula) also allows dry red, dry white, and sparkling styles as well. The reds are made from primarily Castelao with tons of other varietals permitted (French and Portuguese). The whites are made from a myriad of varietals including Alvarinho, Antao Vaz, Arinto, etc.
producers: Jose Maria de Fonseca, Bacalhoa vinhos de Portugal
Great Answers! It is also notable that the Setubal Moscatel has a historical link to the torna viagem "sea voyage" process of Madeira fame. There are some awfully old bottles floating around at some great price points-
Really great with cheese, and fun with some proteins with high char or maillard...
It is also interesting that in addition to the mentioned Madeira influenced Tourna Viagem style , they produce 5 year (Superior) and 10/20/30/40 year deslgnations to reflect the age designated styles of Tawny Porto. As old Madeira Stocks are drying up in Lisbon restaurants they are turning to old and available styles of Muscat of Setubol to fill in the really old and really cool part of the menus. I had a Barcalhoa Roxo 2002 that was really fun. JM Fonseca is certainly king of the appellation.