Madeira – the famous fortified wine, the production of which is inextricably linked with the Portuguese island of Madeira. The wine has a peculiar intense taste and aroma. For its preparation, grape varieties such as Sersi al, Verdelho, Boual (Boal), Malvasia and Tinta Negra Mol are used.
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History of the drink
We owe the appearance of this fortified drink with a harmonious name to a curious accident. According to legend, while transporting wine from Portugal to India, the ship got into a storm, which is why some of the barrels had to be brought back. A long stay in a closed hold with high temperature and pitching only benefited the drink – shades of nuts and caramel appeared in its taste. It was this improved version that gained popularity and took root in Europe.
There is another version that has practical confirmation. She claims that on the island of Madeira, the birthplace of the famous drink, due to the high humidity and rocky terrain, it was not possible to build dry cold cellars. Therefore, the wine had to be stored in attics, which they do there to this day.
Production features
Traditionally, Madera was made from four “noble” grape varieties: Malvasia, Boala, Verdelho and Sercial. But over time, due to diseases of the vine, their number on the island has decreased, and today the wine may include other varieties, mainly Tinta Negra.
Harvesting is carried out only by hand. This is due to the lack of large vineyards and the small distance between the vines. Madeira Island is too small to use agricultural machinery for this purpose.
The popularity of the drink led to attempts to copy the technology and the emergence of a large number of analogues. Wine with the same name began to be produced in France, Germany, the USA, the Crimea, Spain, etc. The Portuguese themselves are kind to the traditional Madeira and consider all other options to be a poor-quality fake.
Real Madeira is produced using a unique madera process. It happens like this:
After fermentation is completed (its duration depends on the variety), grape spirit is added to the wine and the drink is poured into oak barrels.
The containers are placed in special structures under the roof, where Madera is heated for several months or years. This aging process is called “Canteiro” in Portuguese.
The wine is poured into barrels a tier below, where it is stored for some more time (from a couple of years to several decades).
The Tinta Negra grapes are processed in a different way, called “estufagem” in Portuguese. This is a cheaper option using a hot water pipe heating system. The wine is heated in steel vats for several months, thereby reducing the production time.
Types of Madera drink
Depending on the degree of exposure, Madeira categories are distinguished:
Finest – young light wine, simple and uncomplicated. The holding period is up to three years.
Book – a more interesting Madeira five-year-old. The taste and shade of the drink becomes richer.
Old Reserve – 10-year-old wine with intense aroma and taste.
Exceptional Reserva – bright Madeira of excellent quality, which is highly appreciated by experts. The age of this drink is 15 years.
Vintage cooler – an expensive fine wine aged 20 years, strong, with a rich bouquet and a long aftertaste.
Of particular value are “vintage” varieties produced without mixing different types of grape raw materials. These can include both young wines and aged ones.
There is another classification of the drink. Each grape variety from which Madeira is made is processed differently and gives the wine a different strength and taste. Depending on this, the following types are distinguished:
Malvasia – the sweetest Madeira is obtained from the white variety. The color of the drink is dark brown, the taste is soft, oily, with a caramel tint. In the aftertaste, you can catch the aroma of smoke and coffee.
Boal – this variety is not common on the island, today there are few of it left. It produces a lighter and lighter drink. Used for the production of sweet and semi-sweet Madeira.
Verdello – semi-dry and dry wine with a soft, delicate taste and golden color is made from the most common variety. In the aftertaste, you can guess honey, smoky and fruity shades.
Sersial – Suitable for dry Madeira. The drink from this grape is the lightest, spicy, citrus notes are clearly felt in the aroma. Aged wine acquires an invigorating, spicy taste with a slight sourness.
Terrantes – a rare variety from which sweet spicy Madeira is produced with a rich bouquet.
Tinto Negra – the most common variety, which serves as a raw material for simple types of wine without any frills.
Recommendations for use
The manufacturer advises chilling Madeira before serving to 16-18°C. It can be consumed both as an aperitif (before a meal) and a digestif (after a meal).
Young wines go well with fish, meats, fruits, chocolate.
Aged and vintage – suitable for desserts and cheeses.
Heated wine is recommended as an addition to coffee and sweets.
It is curious that an open bottle of the drink can be stored for up to six months without loss of taste characteristics. Madera is also used for making cocktails. Wine is also suitable for making hot spicy drinks, such as punch, grog, mulled wine.
Relevance: 16.08.2018
Tags: Wine and vermouth, Wine brands