by Lindsay Alston
Madeira wine is in fact a family of wines that derive in the Madeira Islands of Portugal. The many wines that are produced using the methods that have been in general use for centuries can be made use of in a number of different ways. Some types of Madeira wine are ideal for cooking, while others are more suitable for use with desserts or as an aperitif. Madeira wine may be prepared to be a sweet wine or a dry wine. In all cases, the wines are equipped by a process that helps the complete product to enjoy a long life without reducing the flavor or the aroma of the wine. In each case, the fortified wine goes through a process of vinification that is relatively unique to the fermenting process used in other parts of the world. The end result is that Madeira wine tends to have a unique flavor and bouquet that make it popular in many places around the world.
Madeira wine is prepared with brandy during fermentation to raise its alcoholic content to 18-20 percent. Madeiras, varying from dry to sweet, originate their individual, rich character from the volcanic soil of the island's vineyards and from a distinctive process of aging in baking rooms for many months after fermentation. This accelerated aging process was undertaken after the discovery that the wines gained from the prolonged heat of storage that they underwent during tropical voyages. Madeira is also aged in oak casks, and wines of different ages may be blended before bottling.
The temperate marine climate and warm winters are perfect for grape and all kinds of growing. Madeira has some of the tallest sea cliffs in the world and farmers must scratch out their agriculture on manmade terraces. Much like in the port manufacturing Douro Valley, these steep heights no doubt play a role to the strength and concentration of the ripened grape, revealing the plants to powerful sunlight but always having the cooling sea breeze to temper the effects of extended radiation.
In general, Madeira can be divided into four separate and very different drinks, named after the four varieties of grape from which they come. These range from the dry, nutty Sercial to the rich raisiny Malmsey, or Malvasia as it is otherwise known. In between you have the medium-dry Verdelho and the medium-rich Boal. Like many wines, Madeira can be drunk with specific foods and at different stages of a meal. Sercial is considered an aperitif, while Verdelho is a perfect assistant to Soup, especially Turtle soup. Boal and Malmsey are both believed to be dessert wines but Boal is exceptional with fruit, nuts or chocolate, where Malmsey is generally considered a digestif.
Lindsay Alston is an expert author for ClassicWines.com specializing in Madeira.
Madeira wine is prepared with brandy during fermentation to raise its alcoholic content to 18-20 percent. Madeiras, varying from dry to sweet, originate their individual, rich character from the volcanic soil of the island's vineyards and from a distinctive process of aging in baking rooms for many months after fermentation. This accelerated aging process was undertaken after the discovery that the wines gained from the prolonged heat of storage that they underwent during tropical voyages. Madeira is also aged in oak casks, and wines of different ages may be blended before bottling.
The temperate marine climate and warm winters are perfect for grape and all kinds of growing. Madeira has some of the tallest sea cliffs in the world and farmers must scratch out their agriculture on manmade terraces. Much like in the port manufacturing Douro Valley, these steep heights no doubt play a role to the strength and concentration of the ripened grape, revealing the plants to powerful sunlight but always having the cooling sea breeze to temper the effects of extended radiation.
In general, Madeira can be divided into four separate and very different drinks, named after the four varieties of grape from which they come. These range from the dry, nutty Sercial to the rich raisiny Malmsey, or Malvasia as it is otherwise known. In between you have the medium-dry Verdelho and the medium-rich Boal. Like many wines, Madeira can be drunk with specific foods and at different stages of a meal. Sercial is considered an aperitif, while Verdelho is a perfect assistant to Soup, especially Turtle soup. Boal and Malmsey are both believed to be dessert wines but Boal is exceptional with fruit, nuts or chocolate, where Malmsey is generally considered a digestif.
Lindsay Alston is an expert author for ClassicWines.com specializing in Madeira.
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