Madeira is a fortified wine made in the Portuguese Islands of Madeira, off Morocco, in the African coast. Madeira is produced by being gradually heated for a period of time and then being allowed to cool down.
The wines are classified based on age as: Fine (3-5 years), Reserve (over 5 years), Special Reserve (10 Years), Extra Reserve (15 years), and Vintage or Frasqueira (20 years). The style ranges from Dry, Medium Dry, Medium Sweet or Sweet.
‘Fine Old Madeira Wine’
Fine old Madeira is a fortified wine, aged in oak casks for five years. It has amber copper colour and is 19% alcohol by volume.
The wine is sweet, with balanced and crisp acidity, dried fruit and burnt sugar flavours with hints of ‘rancio’ and a long, warm finish.
Aroma: Rich, baked/smoke, mincemeat, toffee and butterscotch.
This wine is perfect served as an aperitif, on the rocks, with a twist of lemon.
It can also be served as a dessert wine with cheeses, cakes, fruit compotes or rich puddings.
Best of all: Madeira keeps its wonderfully distinctive aroma and taste for months after being opened.
Cooking with Madeira
Fine old madeira can also be used in marinades and sauces. A spoonful of fine old Madeira enhances soups, stews, fresh strawberries or pineapple.
How to use Madeira Wine
Madeira is mostly taken as an apéritif (before-a-meal) and digestif (after-a-meal). Sweet ones are better for dessert, after the meal. Because it has a very high acidity, Madeira can be paired with any food.