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JACQUET

Story by Gregorio Cunha October 8th, 2014

JACQUET WINE TRADITION

In 1852, Madeira Island, suffers first major crisis in viticulture due to “mildew“ (blight), which destroyed 90% of the vineyards. In the island were introduced American varieties more resistant to disease. The American varieties introduced to rootstock, as Jacquet, who constituted major source of income for the island's agriculture, given its weak demand, high productivity and disease resistance. Culturally and economically poor, the population immediately begins to consume this type of wine and creating a “tradition.”

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picking of the grapes and transport to the winepress

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Deep wine

The Jacquet produces a deep purple wine and high degree, often mixed with other varieties of lesser degree. Interdict the commercialization since 1995 by the European Union, may have adverse effects on the nervous system and consumed in excess can cause serious eye damage. Although there is a commercialization prohibition, local people especially the north coast of the Madeira Island, continues to cultivate Jacquet keeping production processes, collection and consumption strengthened by “tradition“.


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Lunch break

After carry and putting the grapes in the wine press is time to take a short break for lunch, the traditional dish is espetada - grilled meat on a stick of laurel.

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Footnote: Text and photos Gregório Cunha