Madeira Wine

Madeira is produced on the main island in the Madeira group. Called the 'Rock Garden of the Atlantic,' the island is famous for its terraced and colorful gardens - and great wine. Though the Romans called it the purpuriarae (purple) islands, the Portuguese re-discovered the islands in 1419 and named it Madeira, after the extensively wooded hillsides.

Different techniques are used to make fortified wines, and Madeira is a special case all together. Grown on the treacherous slopes of Madeira, the grapes are pressed where they are grown. The pressed juice is then carried down the slopes in goatskin bags by porters (called borracheiros - Shakespeare was apparently a fan of Madeira wine). Fermentation takes about two to four weeks. The wine is then cooked at 130°F. For 6 months! After resting for 18 months to two years, the wine is fortified to raise its alcohol content to 20%.

Because of the unusual production techniques and high alcohol content, Madeira wine is the among the longest-lived, and has an astonishing stability. Madeira was popular in colonial America, because it not only survived in hot ship holds crossing the Atlantic, but arrived at its peak.

We use California Madeira wine in our Madeira sauce - shipped with each of our Classic Entrees. Next time you visit your wine retailer, ask them to include Madeira wines (or port or sherry) in their next tasting. They go very well with your fruit and/or dessert.

If you have any experiences you'd like to share, write us at info@dinnerdirect.com.

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