00:03Hi Karina, good morning.
00:05Well, I speak Spanish with you because you are also Venezuelan.
00:08Yes.
00:09Thank you for joining us here.
00:11What part of Venezuela are you?
00:12Because there are so many Venezuelans here.
00:14Yes, in the island there is a great Venezuelan community.
00:18There was a lot of emigration in the past.
00:20I was born in Caracas, but my father is from the island.
00:23Karina, tell me something.
00:25Is it true that the process of maturing was casual?
00:28The story of the discovery is very interesting because it was an accident.
00:34The vine madeira in the 18th century was always exported in barrels, in boats.
00:40It tells the story that when one of those ships returned,
00:44they still had barrels of wine and when they tried them, they were better.
00:49At the same time, they noticed that it was due to the heat,
00:53the water, the great temperatures on the trip, the evaporations and the concentration.
00:59It was an accident.
01:01An accident.
01:01Like all the best in the world.
01:03Yes, there are many good recipes that are accident.
01:07Yes, accident.
01:07Exactly.
01:08Yes, that's incredible, that's good.
01:09And the uva is from here from Madeira.
01:12I'm wondering, how do you grow so many different types in a volcanic zone?
01:18It's true.
01:19It's true.
01:20Yes.
01:21Apparently, the volcanic zones are a little bit more wild,
01:24they will not have much vegetation, but Madeira is completely the contrary.
01:29It's a very rich island in minerals, in nutrients.
01:32And in the 15th century, as they saw that there was a lot of natural vegetation in the island,
01:38they decided to introduce the uvas in the madeira
01:41and from there, they started to produce vines.
01:44What a suerte, isn't it?
01:46What does it mean when a vine is fortified?
01:51Well, the Madeira wine is classified as a fortified wine,
01:55because it has an extra addition to alcohol.
01:59We have natural fermentation,
02:02but we have to stop the fermentation and add the spirit
02:06to increase the alcoholic graduation.
02:09How many percent of alcohol does it have?
02:12Well, at minimum the Madeira wine can have between 18% to maximum 22%.
02:19That's why they are wines that are more recommended for aperitivo
02:23or for breakfast, as well as digestible as well.
02:26How does the madeira of the barricade for the taste?
02:30I've heard that there are some madeiras from Brazil, from my Brazil.
02:34Ah, yes, the truth is.
02:36We have very well present here in our wine.
02:38But the main material for the vine of Madeira,
02:43we prefer the roble americano,
02:45which is a madeira that has more porosity,
02:48so it allows us to concentrate with the heat during the envejecimiento.
02:53Also, we have the brasilian brasilian.
02:56Exactly.
02:57It is the one that we use to store our wines.
03:01It is a very special madeira for that.
03:04And what is the oldest wine that exists?
03:07How many years it has?
03:08Well, the madeira wine is very particular in that aspect,
03:12because it can grow 60 years, 80 years, 100 years in barricades if necessary.
03:19In this moment, here in the building, the oldest wine that we grow is from 1948,
03:27but this year, finally, we bought our first centennial wine.
03:31We bought 1920 Buhal.
03:34It was 100 years in the building.
03:36And we bought the wine that we bought here in the building.
03:38And you have already bought this wine?
03:39Yeah.
03:40Ay, ay, ay, ay, ay.
03:42We have a taste.
03:43We always have the honor that the enologist
03:46always presents us new crops.
03:48Because if we don't try them, we don't get them to recommend them.
03:52No, of course.
03:54And tell me, what wines do you recommend for the bolo of mel that we're going to do in the
04:00program?
04:00Well, the wine that best accompanies the bolo of mel, and that is also the one that is the most
04:06used to make the bolo of mel,
04:08is the wine more empty, the most sweet.
04:12Okay, this one here.
04:13Ah, this one, the more dark, no?
04:15I don't know if you want to try it now.
04:17Yes, we start with the more old, no?
04:22These here are from 10 years, that's why they are of excellent quality.
04:26That color.
04:28Yes, it's a wine that, well, in aroma, you notice the spices, the vanilla, and like the bolo of mel,
04:36which, surely you have already tried it, but it's a bolo very rich.
04:40Like all the days.
04:41A lot of days.
04:41Like all the days.
04:42It accompanies extremely well with this wine.
04:45But you feel like there is a bit of wood, right?
04:48And the freshness, too.
04:50Yes, too.
04:51Karina, thank you very much for the interview.
04:54I've learned a lot.
04:55Ah, no, thank you very much.
04:56That's it.
04:57I hope you liked the island and that you'll be able to visit me pronto.
05:01Yeah.
05:03Thank you very much.
05:07See you next time.
05:08Bye.
05:08Bye.
05:09Bye.
05:13Bye.
05:15Bye.
05:16You
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