8/31/2023 0 Comments Best madeira wineAs sending wine around the globe was costly, island producers developed methods to replicate the ageing process locally. The addition of small quantities of brandy prevented this.Ī shipment of wine that travelled circumnavigated the world returned to the island, and the locals found it had improved from the oxidation and heat. Brief History of Madeira Wineįrom the late 1400s, ships bound for the Americas or the East Indies stopped at the Portuguese island of Madeira, off the coast of Morocco, to pick up wine for the voyage, which quickly spoiled. Madeira wine has a higher acidity and dryer finish than Port or Sherry and pairs well with red meats, seafood, cheeses and dark/bitter chocolate desserts. This blend is usually naturally warmed using the Canteiro method of production and then aged in oak barrels for at least 3 years. Madeira wine is made by fortifying fermenting grape juice with brandy. Malvasia (or Malmsey) is sweet (rich) and tastes like rich dark chocolate.Bual (or Boal) is medium-sweet, showing chocolate, raisin, and burnt caramel notes.Verdelho is medium-dry, smoky, and honeyed, with hints of caramel. ![]() Sercial Madeira is dry and crisp with citrus notes.What Does Madeira Wine Taste Like?ĭepending on the variety, Madeira wine reveals flavours of dark fruits such as plum or apricot, citrus, marmalade, caramel, honey, burnt sugar, and gently spiced oak. Madeira wine is a fortified wine produced by blending fermenting grape juice and brandy, then ageing in oak barrels. Henriques & Henriques Madeira Sercial 15 Years Old is best served as an aperitif or complementing seafood and hard cheeses. An integral acidity complements the flavours of nuts, dried apricot, and orange marmalade leading to a long finish. Initial sweetness gives way to a semi-dry palate despite considerable residual sugar. Rich dried fruits, nuts and orange peel On The Palate It’s a semi-dry Madeira, so leans more towards being a Port wine. This Sercial Madeira wine is made from 100% Sercial grapes, matured using the Canteiro method (aged without artificial heat) for 15 years in oak barrels. The company stayed in the family’s hands till 1968, when the last Henriques died, leaving the business to collaborators and friends. Still, it was in 1912 that a partnership between his sons led to the name Henriques & Henriques. ![]() João Gonçalves Henriques formed the company in 1850.
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