Yes, this. Complicated, bight acidity, citrus, yadda, yadda, yadda - goes on forever. All you need is a glass and a quiet corner to sit, smell and sip; that said, if you happen to have some orange/cardamom/lemongrass cupcakes laying around, they might be a really inspired pairing. Just sayin'.
Toasted almonds, candied blood orange, orange marmalade with carmelized vanilla bean, lemon and acidity. Almontillado like, but with the signature bracing acidity that carries the well integrated harmonious flavors from nose to midpalate to a long lustrous finish. The verdelho makes for a lovely aperatif or dessert wine. Danced on the palate with less gravitas than bual or moscatel but with more levity and liveliness. I wondered what this would taste like if it was served with its historical pairing, turtle soup. Would taste lovely with quince paste and manchego, Oregon toasted hazlenuts, and honeyed chevre.
Seems a little bit more relaxed in its acids than the Boal's and Sercials that I have been drinking recently. A touch more green and herbacious as well. Fun for all of that though, and I would still drink it.
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(D'Oliveiras Madeira Verdelho Reserva) Light medium brown color with ruby lights and yellow meniscus; focused, appealing, coffee, roast coffee, light walnut nose; tasty, focused, tart roast coffee, walnut, char palate; very long finish
(D'Oliveiras Madeira Verdelho Reserva) Medium dark red orange color with 1 millimeter clear meniscus; appealing, light date, salt, brine nose; very tasty, powerful, tart date, very tart orange, brine, mineral palate with medium-plus acidity; very long finish 92+ points
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