Glad they're helpful! Thanks for watching and commenting.

Thank you for taking the time to watch and comment. I'm glad it was helpful. Cheers!

I won't tell Champagne -- Mumm's the word, in fact. I didn't know I'd reached the magic number until I checked my phone this morning and saw your comment as a push notification, so thanks for being the bearer of such good news, and thanks again for being such a great friend to the channel. Prohibition, eh? For you, anything! Cheers!

Thanks! Glad it was helpful. Cheers!

Scott Sagerdahl Right on. The nice thing about Madeira is that some of the stuff they gave you to drink is probably still good today. Cheers! 🥂

I'd love to do something on Portugal in the near future. As more and more Portuguese still wines are becoming available in the U.S. and elsewhere, I think it'd be helpful to a lot of consumers. I also recently had a Dão wine that was quite lovely. Very intense character. Cheers!

If you need any help to know something more from Portugal apart from the most well known please tell me. Portuguese wine goes a lot further than the fortifieds, Douro, Alentejo and Verde...

Thank you. Glad you found it helpful. Cheers!

Thank you and thanks for watching! Cheers!

Hi, great question. Though Malvasia doesn't have the rock star status of some varietals, it has a long history as a cultivar for both varietal wines and blends both sweet and dry. There's no reason to think that it can't produce great wines, and it would be interesting if it found a home in Arizona in the same way, say, that Malbec found one in Argentina or Tannat found one in Uruguay. The nice thing about an emerging region like Arizona is that there's the freedom to experiment both in terms of having a mental attitude that isn't wedded to a particular set of grapes and in terms of land not costing a fortune so that you have to grow an established varietal like Cab Sauv to make your investment back. So, I think Malvasia has lots of potential, and I'll be curious to see if an area like Central Arizona (where I assume most of the vines are) will be the place for it to take off. Thanks for the message and cheers!

The Unknown Winecaster that KS for the reply! I plan on sharing this info and your channel at an upcoming blind Malvasia tasting for several of the local wineries and their staff. Just as a note, the bulk of our wine industry is located in South Eastern Arizona where the elevation is 5,500ft. We focus on Rhone varieties but are actually experimenting with close to 80 different one... Including tannat as well. We have a total of 1500 acres under vine within Arizona, with 90 percent located southeast of Tucson. The other ten percent in located between Phoenix and Flagstaff (closer to Flagstaff) - near the town of Sedona. Just some random info on a region most people aren't familiar with. Cheers

Thanks for the clarification. I actually used to live in Yavapai County and though I knew there were more acres under vine down around Sonoita and such, I didn't know the difference in acreage was so large. For what it's worth (and it may not be worth much since I have no training in vineyard site selection), I always thought that the greater Cottonwood/Camp Verde/Oak Creek/Jerome area would some day end up being Arizona's most interesting region. No disrespect to Sonoita; just some random musing. Speaking of random... ever been to the Velvet Elvis in Patagonia? If it's still there, don't miss your chance. Cheers!

I have and am thinking something a little closer to summer when I have some more free time on my hands as a cast on either of those is likely to be a bit involved. Hopefully soon!

Thanks for the comments and information. I'll go back and check my source on canteira to see what happened there. On the second issue I just misspoke and didn't catch it until the cast was already up. I used to correct errors like that with annotations but KZfaq has removed those (to my chagrin) so thanks for pointing that out. Cheers!

OK. I finally got around to doing some checking and here's the story. Vinho Canteiro requires a minimum 2 years of heating in canteiro and a minimum 3 years of aging before commercialization; Estufagem/Cuba de Calor requires a minimum 90 days of heating and 2 years of aging. I definitely gave the impression that aging could last two years for canteiro, and I should have been more clear about the distinction between heating and aging. My source is the Madeira Wine, Embroidery and Handicraft Institute that seems to regulate production. Here's a link to the relevant page on their site: www.vinhomadeira.pt/ivbam-150.aspx Thanks again for writing!

Very good!