Eric White
San Ramon, CA
Advanced Sommelier
Posts:9127
 | | 03/13/2004 6:11 PM |
| | Prompted by MTPocket's post on the most expensive restaurant bottle, can someone fill me in on what Setubal is? | | | |
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ChangeMe
Grape Stomper
Posts:172
| | 03/13/2004 7:50 PM |
| According to the New Sotheby's Wine Encyclopedia Setubal is a DOC region on the coast of Portugal near Lisbon. The most famous wine from this region is a style of fortified muscat wine believed to have been created by Jose-Maria da Fonseca. There are various wood- aged styles (5 or 6 year old is best for freshness and the grapey-apricot varietal character, while 20 and 25 year old is adrker and far more complex with a raisiny-nutty-caramel-apricot intensity), but single - varietal Setubal is top of the range.
About 15 different varietals can be used, including Muscat d'Alexandrie, Moscatel do Duoro, Mosactel Roxo.
Can be cosumed upon purchase, but will last many years. | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts:9127
| | 03/13/2004 8:26 PM |
| Thank you Andrew  | | | |
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MTPockets
Grape Puncher
Posts:947
| | 03/14/2004 2:09 AM |
| | The night I tried it was the one and only time I have ever been offered the wine. It was heavenly. Thank you for the background info. | | | |
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stemor
Collierville, TN
Wine Thief
Posts:2813
| | 03/14/2004 12:54 PM |
| ... JMdF Setubal Superior is also the best wine that I could find -- and afford -- from vintage 1965, having garnered a WS94 back on 5/31/97.
I bought the only three bottles that could be easily shipped to me, though I understand that there might still be some available in Texas (at La Cave in Dallas and Spec's in Houston) for $90/50cL.
Check outthis Setubal thread on eBob. It came out at exactly the same time as I was trying to get an order placed for the three bottles I thought I'd found ... and I was afraid that this thread would cause some NYC eBob participants to swipe my bottles before I could get them shipped to me.  | |
Cheers, y'all | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12003
| | 03/14/2004 6:50 PM |
| | Steve, why don't you go ahead and buy those bottles and have Francois place them in my locker at La Cave? I'll get them to you eventually, especially since I know I'll be in Memphis no later than October. | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
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stemor
Collierville, TN
Wine Thief
Posts:2813
| | 03/15/2004 3:37 AM |
| ... 'cuz I paid only $45 for my bottles, and my frugal side is keeping me from paying twice as much for incremental bottles.  | |
Cheers, y'all | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12003
| | 03/15/2004 6:59 PM |
| | Gotcha. Francois definitely charges more than most people in the area but the provenence is impeccable. Anyway, the offer stands if you decide to buy them. | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
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Marcel
Grape Puncher
Posts:875
| | 03/16/2004 7:58 PM |
| | Since this is a fortified wine, would a pairing with chocolate be possible? | | | |
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ChangeMe
Grape Truck Driver
Posts:44
| | 02/16/2005 7:34 PM |
| Quote:
... JMdF Setubal Superior is also the best wine that I could find -- and afford -- from vintage 1965, having garnered a WS94 back on 5/31/97.
I bought the only three bottles that could be easily shipped to me, though I understand that there might still be some available in Texas (at La Cave in Dallas and Spec's in Houston) for $90/50cL.
Check outthis Setubal thread on eBob. It came out at exactly the same time as I was trying to get an order placed for the three bottles I thought I'd found ... and I was afraid that this thread would cause some NYC eBob participants to swipe my bottles before I could get them shipped to me.
There is also Moscatel de Setúbal Trilogia, which is a blend of three famouse vintages of Setúbal in 1900s. They are the best vintages if the century: 1900, 1934 and 1965. Same producer.
Don’t know how it compares to 1965 Moscatel de Setúbal.
It costs about 132 US-dollars in Sweden. | | | |
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dinwiddie
Barrel Sampler
Posts:2155
| | 03/04/2005 6:38 PM |
| | We visited Setubal 20 years ago on our honeymoon in Portugal. There is a fantastic hotel and restaurant there, built in the remains of an old fort that overlooks the harbor. Beautiful views, and even then wonderful wines. | | | |
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ChangeMe
Grape Stomper
Posts:152
| | 03/31/2005 10:37 AM |
| For some reason, the eBob link refuses to open for me, so this may have been posted there.
While the Setúbal description above is correct, it fails to mention that probably the most distinguishing
feature of making Setúbal, reflected in its aroma, is the extended maceraition of grape skins after fortification. They macerate for 5-6 months.
That's right, months. | | | |
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