Madeira wine: legend, overview of types and taste

Madera - the famous fortified wine, the production of which is inextricably linked to the Portuguese island of Madeira. The wine is characterized by a peculiar intense taste and aroma. For its preparation, such grape varieties as Sersi-al, Verdelho, Boal, Malvasia and Tinta Negra Mole are used.

The history of the drink

We owe the appearance of this fortified drink with a melodious name to an interesting accident. According to the legend, while transporting wine from Portugal to India, the ship was caught in a storm, which is why some barrels had to be taken back. A long stay in a closed hold with high temperature and rocking did the drink good - it acquired hints of nuts and caramel 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 high humidity and rocky terrain, it was not possible to build dry cold cellars. Therefore, wine had to be stored in attics, which is still done there today.

Features of production

Traditionally, Madeira was made from four "noble" grape varieties: Malvasia, Boal, Verdelho and Sersial. 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.

The fruit is harvested 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 has 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, Crimea, Spain, etc. The Portuguese themselves are reverent to the traditional Madeira and consider all other variants to be a low-quality fake.

Real Madeira is produced using a unique maderization process. It happens in the following way:

1. After the fermentation is complete (its duration depends on the variety), grape alcohol is added to the wine and the drink is poured into oak barrels.

2. Place the containers in special buildings under the roof, where Madeira is heated for several months or years. This aging process is called "Canteiro" in Portuguese.

3. The wine is poured into barrels a tier below, where it is stored for some time (from a couple of years to several decades).

Tinta Negra grapes are processed in a different way, called "estufagem" in Portuguese. This is a cheaper option using a heating system made of hot water tubes. The wine is heated in steel vats for several months, which reduces the production time.

Types of Madera drink

Depending on the degree of aging, there are categories of Madeira:

1. Finest - young light wine, simple and uncomplicated. The aging period is up to three years.

2. Reserva - Madera aged five years is more interesting. The taste and shade of the drink becomes richer.

3. Reserva Velha - a 10-year old wine with an intense aroma and flavor.

4. Exceptional Reserva - bright Madeira of excellent quality, which is highly appreciated by experts. The age of this drink is 15 years.

5. Fresqueira Vintage - is an expensive gourmet wine aged for 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. They can include both young and aged wines.

There is another classification of the drink. Each grape variety used to make Madeira is processed differently and gives the wine different strength and flavor. Depending on this, the following types are distinguished:

1. 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 hue. In the aftertaste you can catch the aroma of smoke and coffee.

2. Boal - this variety is not widespread 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.

3. Verdelho - the most common variety is used to make semi-dry and dry wine with a mild, delicate flavor and golden color. Honey, smoky and fruity flavors can be guessed in the aftertaste.

4. Sersial - suitable for making dry Madeira. The drink made from this grape is the lightest, with spicy, citrus notes in the aroma. Aged wine acquires an invigorating, spicy taste with a slight acidity.

5. Terrantes - a rare variety from which sweet spicy Madeira with a rich bouquet is produced.

6. Tinto Negra - the most common variety, which serves as a raw material for simple types of wine without any special frills.

Recommendations for use

The manufacturer recommends cooling Madera to 16-18°C before serving. It can be consumed both as an aperitif (before meals) and digestif (after meals).

1. Young wines go well with fish, meat snacks, fruits, chocolate.

2. Aged and vintage - suitable for desserts and cheeses.

3. Warmed wine is recommended as an addition to coffee and sweets.

It is interesting that an open bottle of the drink can be stored for up to six months without losing its flavor characteristics. Madera is also used for making cocktails. The wine is also suitable for making hot spicy drinks, such as punch, grog, mulled wine.

Update: 16.08.2018

Category: Wine and Vermouth