What is the difference between Port and Madeira. If the sun's rays have a taste, that's the taste of vinho da Madeira! What and how Madeira is made of

Madeira is a 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.

Madeira Island is unique in many ways: both for its relief, most of which are high mountains and deep gorges, and for its mild climate with an average annual temperature of 20-23°C. Small vineyards are crowded between rocky cliffs, so it is natural that the processing of vineyards and grape harvesting is done only by hand. Madeira production technology has been developed since the 15th century. In those days, wine was fortified with alcohol so that it could be taken to the distant shores of India and Java. It has been observed that the wine is tasty even after long shaking in the holds of ships and after large temperature fluctuations.

Today, Madeira is practically the only wine in the production process of which heat treatment (“maderization”) is used. Its essence is that huge containers with wine are slowly heated to a temperature of 40-50 ° C, then the wine is cooled and aged for a certain time in oak barrels. In the process of maturation, wine must be aerated (oxygenated). Thus, the production of Madeira stands on three pillars: elevated temperature, aeration, aging in oak barrels.

Ready Madeira has a color from straw yellow to dark amber, a peculiar powerful taste with obligatory nutty and caramel shades, a rich bouquet of aromas with notes of smoke and toasted bread crust. "Young", three-year-old Madeira, cannot be compared with excellent examples of ten- and fifteen-year exposure.

Depending on the main grape variety, the following varieties of this wine can be found on sale:
Madera Boal - golden, sweet wine with a pronounced fruity aroma;
Madera Malvasia- this is the sweetest Madeira, which has the most specific taste and aroma, as well as the most intense color.

Madera - price in WineStyle

Wines from the island of Madeira in WineStyle stores can be bought at prices ranging from 1,357 to 42,840 rubles. The cost depends on the manufacturer and the degree of aging of the wine. The most expensive are vintage wines aged in the bottle for 40-50 years or more.

Madeira (general information)

Madeira(more correct pronunciationmadeira) — strong wine, originally made on a wooded islandMadeira (port.Madeira- forest, wood). Wines of this type can be both dry and dessert. The unifying feature is the aging of the wine material in the process of making wine at a sufficiently high temperature (of the order30-45 degrees. FROM) for a significant amount of time. As a result, the saccharoamine reaction occurs in the wine (melanoidin formation, Maillard reaction ), which causes the amber color of the wine and caramel-nut shades in taste and aroma.

The history of the creation of Madeira

According to legend, in the holds and on the deck of one of the Portuguese ships during the voyage to India there were barrels of wine . Due to the calm, the ship was stuck in the equatorial latitudes for a long time, and unsold wine had to be transported back to Europe, so it was exposed to high air temperature and heaving for a long time. At the end of the journey, it significantly changed its initial taste and aroma, acquiring shades of roasted nuts and caramel in the bouquet, thanks to which it became popular all over the world.

The vine was planted on the island Madeira in 1421 g., that is, three years after its discovery by the Portuguese. The climate and volcanic soil of the island proved to be very favorable for grapes. Of the varieties cultivated here, but not necessarily used in the manufacture of Madeira, we note:

1. white - malvasia(Malvoisie, Malmsey), Verdelho, Vidogne, Bagoual, Bual, Sercial, known on the mainland as Esgana Cão, Muscatel and alicante or grenache(Alicante);

2. black (red) - Tinta Negra or Negra Mole (Tinta Negra), bashtardu (Bastardo) and table grade ferral (Fe rral).

Features of Madeira production technology

In Madeira, several varieties of grapes are cultivated for the production of Madeira. Tinta Negra is responsible for 90% of the volume produced. Mostly simple, less seasoned types of Madeira are made from it. The rest of the varieties: Verdelho, Sercial, Boile and Malvasia are used to produce more “noble” Madeira. With a few exceptions, Madeira is not made from a mixture of different varieties.

Winemakers have learned to reproduce the process that occurs during the formation of Madeira, which is called maderization . Upon reaching a strength of approximately 8%, dry wine is fortified with 96% grape alcohol to 18-22% by volume and poured into American oak barrels. The classic aging process is called canteiro ( port. canteiro) and is used for only about 10% of the product, due to its relative high cost. The barrels are placed in specially constructed rooms, often located under a roof, where the heat from the sun heats them up. Initially, the heating of wine can reach 45-50 degrees. C.
After a certain period (from several months to several years), the wine is poured into barrels on the lower floors, where the temperature is lower. Then the process is repeated, lowering it even lower. The total aging period is practically unlimited and can be tens of years. The expert periodically evaluates the quality of the wine, depending on what further actions are taken. Madeira aged 10, 15 or 20 years is a mixture (blend ) component. More successful samples are credited with the status of "harvest", and they are produced under the names colheita or single harvest; their maturity ranges from 5 to 18 years. The most successful wines are"vintage" (vintage); their minimum barrel aging period is 20 years.

For Tinta Negra, in most cases, a larger and cheaper process is used.ishtufazhen (port. estufagem), i.e. heating in steel vats with hot water tubes, lasting at least 3 months. Then the wine is poured into oak barrels and aged for 2, 3 or 5 years, after which it is bottled.

Due to the unique features of production, an uncorked bottle of Madeira can be stored in the air for up to 18 months.

If in Portugal (including Madeira ) ask in a restaurant or wine shop just “Madeira”, most likely they will not understand you; you need to say "vinho da Madeira" (vinho da Madeira). Do not think that the inhabitants of the island Madeira of all wines, Madeira is used exclusively (or at least predominantly). They prefer lighter wines, as do the inhabitants of the mainland. Portugal.

Malvasia

Malvasia - liqueur wine, obtained from grapes of the same name and characterized by a sweet taste and bouquet. Malvasia is made from carefully selected grapes, harvested in several steps (as they ripen), and the highest grade of this wine, called "pigno", is obtained by lightly pressing the grapes, which, after being subjected to several more pressings (but without ridges), delivers called "mosto".

Malvasia, or sweet Madeira, only after a rather long (at least 5-6-year) exposure acquires highly valued qualities. Stored for 30-40 years in bottles, Madeira produces a sediment that settles on the walls in the form of a crust. Wine made mainly from Sersial and Vidon grapes is the most popular, amber-colored “dry” Madeira ( English Dry Madeira).
Madeira is aged in heated warehouses; to speed up the aging process, she used to go on a trip to tropical countries (to India, Java, etc.). The longer the Madeira, called Vinho de roda, travels, the more it is valued. The best Madeira, obtained in the canton of Fago de Pereira, used to go usually (and Malvasia - exclusively) to the Portuguese royal court. No wine has been counterfeited as often and in such sizes as Madeira. In the 19th century, the manufacture of fake Madeira was concentrated mainly in Spain, France (Sett) and Germany Hamburg . Simple wines are often converted (formerly and currently) into Madeira.

Wine production in Madeira since the appearance of the fungusOidium Tuckerigreatly reduced, and 1852 to 1857 gg. it has completely stopped. When a remedy (sulfur) against this disease of the vine was found, viticulture began to develop again; however, in the early eighties of the 19th century, there appeared phylloxera , and the grape culture began to regress until the American vine was introduced.

Madeira cocktails

In the preparation of mixed drinks Madeira is used as a componentaperitif cocktails, some punches , crunches , grogs .

Madera in Russia

During the time of Peter I the expression "royal Madeira" appeared. So jokingly called vodka of poor quality, which was issued free of charge from the royal name (a cup a day to all Petersburg workers). During the reign of Catherine II Madeira became one of the most popular wines at the St. Petersburg court. Her regular deliveries to St. Petersburg were established Jose Velho received from Paul I title of baron.

On the Madeira label Massandra ", produced in the Crimea in Massandre , a sailboat with wine barrels on deck was depicted, in memory of the legend about the origin of this type of wine (see above). In Massandra itself, Madeira barrels are aged in the sun on the slopes of the Southern Coast of Crimea.

Madera in Crimea

In the Crimea, Madeira began to be produced around the 90s of the 19th century. Its production was organized in Massandra cellars by the winemaker Ya. A. Vadarsky. However, the quality of the resulting wine left much to be desired, and in 1903 the Russian specific department sent him to the island of Madeira for a detailed study of the production technology of this wine. Upon his return, Vadarsky transfers Portuguese technology to Russian soil, but not blindly copying it, but only using individual techniques, taking into account local conditions. In addition to Vadarsky, such venerable winemakers as A.P. Serbulenko and V.A. Shakhov are working on the creation of Madeira.

For Madeira were chosen as classic grape varieties -

Albillo, Verdelho, Sersial, and other European varieties - Aligote, Riesling. From 1898 to 1909 wines were produced under the names: "Sersial", "Verdelho".

As a result of a long selection, it was found that the best

the combination of varieties for making Madeira is an equal combination of Sersial and Verdelho varieties, later Albillo Krymsky was added to them. Today, Madeira is 40% Sersial, 40% andfrom the Verdelho variety and 20% from the Albillo variety.

Produced in the Crimea and another variety of Madeira - "Madeira Alminskaya"-

(Sersial, Albillo, Aligote) is distinguished by tones of fresh fruit,

a Madeira Koktebel- rich tones of roasted nuts.

The production technology of the Crimean Madeira, which has retained the techniques developed at the beginning of the 19th century, practically does not differ from the classical Portuguese. Grapes are harvested with a sugar content of at least 22%, separated from the ridges and crushed.

The resulting wort is fermented along with the pulp at a temp. 22-28 degrees. C, a special race of yeast is used for fermentation, used only for the production of Madeira. When the level of residual wort reaches 40-50 g/l, the pulp is separated from the wort. Fermentation in the presence of seeds and skins provides highly extractive materials enriched with tannins. For wine of the highest quality, first pressure must is used, to which alcohol is added up to 18-19%.

After clarification, the wine material is poured into barrels for maderization, and blending is carried out before or after it.

Until 1932, this process took place in a special chamber for 75-90 days at a temp. 55-60 degrees C, wine temperature pAt the same time, it should have been 52-55 degrees C. After that, Madeira was kept in ordinary cellars.

Currently, it is aged in oak barrels with an underfill of 30-40 liters. in open areas under the sun or in solar chambers three to four summer seasons at a temp. 30-40 deg. FROM, after which Madeira is kept for another two years in the cellars. During holding time the volume of wine is reduced by 25-40%. At the end of the aging period, cold treatment, filtration and bottling of wine are carried out, for the winter the barrels are removed to the cellars.

The finished wine contains 30-40 gr/l sugar and 19-20% alcohol .

The best brands of Crimean Madeira:

"Madera Crimean",
"Madera Massandra"
"Madera Alminskaya",
"Madera Koktebel".

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1 Dessert bastardo Alushta .................. (part 3)
2 Cabernet Alushta ............................. .....(part 3)
3 Kokur dessert Sourozh………………. (part 3)
4 Muscat white Red Stone……….. (part 3)

5 Nectar Demerdzhi………………………(Part 4)
6 Pinot Gris Ai-Danil………..……….…(part 4)
7 South Coast Cahors...........................(part 4)
8 Table red Alushta......................(part 4)

9 Madera Massandra .................................. (part 5)
10 Madera Koktebel .................................. (part 5)

11 Semillon Alushta…………………..…(part 6)
12 South Coast Tokay…………..…….(Part 6)
13 Sherry Massandra………………..…...... (part 6)
14 Bastardo Massandra .............................. (part 6)

15 Red port wine Livadia......................….................. ........(part 7)
16 South Coast Red Port................................... ..(part 7)
17 "Black Colonel"vintage strong red wine(part 7)

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9 Madera Massandra

Madeira Massandra SE NPAO "Massandra" in Crimea.

Story

Wine has been produced since 1892. It is made from grape varieties Albillo, Verdelho (Verdelho) and Sercial (Sercial), growing mainly on slate soils. Grapes are used, the sugar content of which reaches 22%.

A feature of the manufacturing technology is the use maderization process, which in this case consists in aging the wine for 5 years in oak bottles on a special Madeira site under the open sun. Thanks to this feature, the Crimean Madera is called "twice born by the sun." During the manufacturing process, the wine loses up to 40% of its volume.

Wine characteristics: alcohol - 19.5%, sugar - 30 g / 100 cu. cm , titratable acids - 4-6 g / cu. dm. Color - golden amber. The characteristic Madeira bouquet is delicate, with fruity and nutty nuances. The taste is harmonious, with a slight pleasant pungency and a pronounced taste of roasted nuts. The finish is rich and long. The holding period is 5 years.

The best vintages of 1922, 1923, 1932, 1934, 1936, 1937, 1938, 1939, 1944,
1945, 1946, 1947, 1948, 1949, 1950, 1952.

Awards

At international competitions, the wine was awarded 9 gold and 5 silver medals. Among them are awards at the competitions "Brussels" (1958), "Hungary" (1958 and 1960), "Crimea-Wine 95", the Exhibition of Achievements of the National Economy of the USSR (silver medal), etc.

Portuguese Madeira .

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10 Madera Koktebel

Madera Koktebel- Vintage white strong wine. The only manufacturerSE NPAO "Massandra" in Crimea.

Story

It is made from grape varieties Albillo, Verdelho (Verdelho), Shabash, growing mainly on slate soils. Grapes are used, the sugar content of which reaches 22%.

A feature of the manufacturing technology is the use of the Madeira process, which in this case consists in aging the wine for 4 years in oak bottles on a special Madeira area under the open sun. During the manufacturing process, the wine loses up to 40% of its volume.

Wine characteristics: alcohol - 19%, sugar - 40 g / 100 cu. cm , titratable acids - 4-6 g / cu. dm. Color - golden amber. The characteristic Madeira bouquet is delicate, with a taste of wilted fruit and nutty nuances. The taste is harmonious, with a slight pleasant pungency and a pronounced taste of roasted nuts, spicy. The aftertaste is rich and long, nutty.

This type of wine is similar Portuguese Madeira .

The history of the creation of Madeira

In the holds of one of the Portuguese ships sailing to India, there were barrels of wine. The wine has been subjected to high temperatures of the tropics and rolling for a long time. At the end of the journey, it acquired an unpleasant smell and a sharp taste, and it was left for storage in the cellars. After some time, after tasting the wine, the merchants noticed that its taste and aroma had improved significantly. After a long exposure, the wine acquired the taste of roasted nuts, thanks to which it became popular all over the world.

The vine was planted on the island of Madeira in the city, that is, three years after its discovery by the Portuguese. The climate and volcanic soil of the island proved to be very favorable for grapes. Of the best wine grape varieties grown here, we note:

white - malvasia (Malvoisie, Malmsey), verdelho (Verdelho), vidon (Vidogne), boal (Bagoual, Bual), sercial (Sercial) aka esganacao (Esganacao), muscatel (Muscatel) and alicante (Alicante);
black (red) - Tinto Negra Mole (Tinta Negra Mole), battery (Batard) and (table variety) Ferral (Ferral).

Several varieties of wine are produced in Madeira, among which the first places are occupied by verdelho, boal, malvasia and sercial. It is these four varieties that are used to produce "noble" Madeira.

Winemakers have learned to reproduce the process that occurs during the formation of Madeira, which is called Madeira.

Malvasia

Malvasia is a liqueur wine made from grapes of the same name and is distinguished by its sweet taste and bouquet. Malvasia is made from carefully selected grapes, harvested in several steps (as they mature), and the highest grade of this wine, called "pigno", is obtained by lightly pressing the grapes, which, after being subjected to several more pressings (but without ridges), delivers called "mosto".

Malvasia, or sweet Madeira, only after a fairly long (at least 5-6 years) exposure acquires highly valued qualities. Stored for 30-40 years in bottles, Madeira produces a sediment that settles on the walls in the form of a crust. Wine made mainly from Sercial and Vidon grapes is the most popular, amber-colored “dry” Madeira (eng. Dry Madeira). Madeira is aged in heated warehouses; to speed up the aging process, she used to go on a trip to tropical countries (to India, to the island of Java, etc.). The longer the Madeira, called Vinho de roda, travels, the more it is valued. The best Madeira, obtained in the canton of Fago de Pereira, used to go usually (and malvasia - exclusively) to the Portuguese royal court. No wine has been counterfeited as often and in such sizes as Madeira. In the 19th century, the manufacture of fake Madeira was concentrated mainly in Spain, France (city of Sett) and Germany (city of Hamburg). Simple wines are often converted (formerly and currently) into Madeira.

Wine production on the island of Madeira has been greatly reduced since the appearance of the fungus Oï dium Tuckeri, and from it has completely stopped. When a remedy (sulfur) against this disease of the vine was found, viticulture began to develop again; however, in the early eighties of the 19th century, phylloxera appeared there, and the grape culture began to regress until the American vine was introduced.

Madeira cocktails

In the preparation of mixed drinks, Madeira is used as a component of aperitif cocktails, some punches, crunches, grogs.

A unique collection of Madeira, consisting of more than a thousand exhibits of this wine, was sold on December 8 in New York for $ 2.3 million. Madera was put up for auction, which was produced in the 18-19 centuries, the oldest bottle is dated by the year. The name of the seller is not disclosed. The Christie's trading house only reports that this is a very "choosy and sophisticated person", regretfully parting with the collections, which he collected for almost a quarter of a century and stored in ideal conditions.
During the time of Peter I, the expression "royal Madeira" appeared. So jokingly called vodka of poor quality, which was issued free of charge on behalf of the tsar (a cup a day to all St. Petersburg workers).

Links

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See what "Madera, wine" is in other dictionaries:

Madera Madera is a strong wine, originally made on the forested island of Madeira (translated from the Portuguese forest). This wine successfully combines a relatively high alcohol content (19-20%) and a low concentration of sugar (3-7%). ... ... Wikipedia

Wine made on the island of Madeira (see Madera, island). The vine was planted here in 1421, that is, three years after the discovery of the island by the Portuguese. The climate and volcanic soil of the island turned out to be very favorable for grapes. From… … Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

This term has other meanings ... Wikipedia

Several completely different wines are known under this name. Real Madeira is a fine natural dessert wine made from selected and harvested grape berries from the Portuguese island of Madeira. The first 5 6 years the wine is aged ... ... Culinary Dictionary

Madeira- uh. madere m. , Spanish madera, port. madeira. 1. From the name of the island of Madera. Variety of strong grape wine; wine of this variety. BAS 1. All sorts of wines are sold at a free price, that is, Rheinwein, .. Malaga, Madera. SPb. hell. 1765 No. 1. My cellar ... ... Historical Dictionary of Gallicisms of the Russian Language

WINE- WINE, in the broad sense of the word, drinks obtained by alcoholic fermentation of juice from all kinds of fruits and berries. There are grape, raisin, fruit, berry and grain wines, the so-called vodka (see). V. in and and fence represents a drink, ... ... Big Medical Encyclopedia

GRAPE WINE- a drink obtained as a result of alcoholic fermentation of grape juice (must); contains organic acids, mineral salts, vitamins, phosphorus, pectin; some wines also contain sugar. There are canteens (dry and semi-sweet), fortified ... ... The Concise Encyclopedia of the Household

Probably, none of the alcoholic beverages has as many varieties and producing countries as wine. At the same time, each country has its own national grape drink, for example, in Portugal it is Madera.

Sometimes this drink is also called Madeira in honor of the island on which it was invented.

In general, Madeira is the general name for a group of strong wines that can be red and white, sweet or dry.

Madeira, depending on its type, can be served as appetizer or digestif, and can be used at all apart from the meal or become the main alcohol on the table. It all depends on its particular type.

But all varieties of this fortified wine are united by only one thing - an identical manufacturing technology. The wine is placed in a special sealed container, where it is kept for a long time at a high stable temperature.

It is this technological subtlety that makes it possible to end up with a drink with an amber color and a subtle nutty flavor.

The average strength of such alcohol is approximately 20 revolutions, and the volume of sugar does not exceed 7 units.
The taste of such a drink is complex with a clearly noticeable taste of alcohol, but at the same time it can be called harmonious.
The aroma is quite sharp and tart.
The aftertaste of Madeira is quite heavy, so you should definitely use it with a snack.

History of appearance

Madeira or port wine, as it is also called, first appeared in the early 16th century.

But then, the first wine could not be stored for too long. And, one day, by pure chance, the ship carrying the drink fell into a severe storm, as a result, the ship had to be returned to the point of departure.

But the wine itself, under the influence of changing temperatures and pressure, acquired a new taste and aroma, which became clearly better than before.

Then Madera was aged longer after preparation, and the finished drink was stored and infused in the attics of houses, where it was aged in an artificial sauna.

In the 18th century The new world met Madeira and was delighted with her. This fortified wine began to be drunk in many countries of the world, even in Africa and everywhere it was very popular.
BUT early 1900s Madera gained worldwide fame and popularity. It began to be made not only in Portugal, but also in other countries. However, the Portuguese themselves, as well as professional sommeliers, still insist that only fortified wine that is produced on the island of Madeira from grapes grown there and prepared according to classical technology can bear the proud name of Madera.

Watch a video that tells about the features and history of Madeira wine:

Today, real Madeira is quite difficult to find on store shelves. Under its name, unscrupulous producers often sell cheap port wine that has nothing to do with real Portuguese fortified wine.

Therefore, it is very important to study the modern classification of this alcohol so as not to run into a fake.

Types of drink originally from Portugal

Like any other type of wine, this Portuguese alcoholic product is divided into several groups.

Depending on the aging period, Madeira can be:

Finest- the simplest and most affordable alcoholic drink. His age usually does not exceed three years;
reserve- Madeira age five years. Compared to the previous alcoholic drink, you have a more complex taste and aroma, and the color of such a drink is a tone darker;
special reserve- this is an alcoholic drink aged for 10 years, has a rich taste and aroma and is in rather high demand among connoisseurs of such alcohol;
extra reserve- This is already a rare Madeira, which is kept in special containers for fifteen years before bottling.
Frasqueira vintage- the strongest and most refined Madeira. She is over twenty years old. Therefore, it is not surprising that such a strong wine is most in demand among the true connoisseurs of such grape alcoholic drinks. It has a very complex taste and a long nutty aftertaste.

Like some other representatives of this alcohol, such a fortified wine can be made from one grape variety or from a combination.

On this basis, Madeira is divided into two big groups:

Rainwater- a simple wine made from one grape variety - Tinto Negra. It has a simpler taste and sweetish aroma, and quite affordable price.
Solera- this wine is made by analogy with sherry. That is, for its production it uses not just different grape varieties, but also mixes wine produced in different years. The result is an exquisite blended alcoholic drink with a complex aroma and an elegant, but at the same time pronounced taste.

Reference! Usually Madeira Frasqueira Vintage and extra reserve categories are blended drinks and are quite expensive. But as the reviews show, true Madeira fully pays for its price with unforgettable taste.

There is another criterion for dividing this alcohol into several types, namely degree of sweetness of the finished drink:

Malvasia candida- a sweet wine, which is sometimes also called malvasia.
Bual, Malvasia Fina- half-assed Madeira, the Portuguese themselves also call it Baul.
gouveio Verdelho is a semi-dry fortified wine.
Esgana Cao– sersial and dry wine.

Reference! All these names duplicate the name of the white grape varieties that are used to produce Portuguese Madeira.

There are also two types of grapes - Terrantez and Bastardo Trousseau- These are white and red varieties, using which you can get semi-dry or semi-sweet wine.

The peculiarity is that such grapes are now rare and ready Madeira from it is very expensive. Therefore, both the sommelier and the manufacturers themselves distinguish these two species into a separate category.

The label of each bottle must contain information about which type of alcoholic beverage this belongs to.

Before making a purchase, you should carefully study the composition.

Attention! If Madeira is made from one grape variety, then this ingredient will be labeled as 100% in the composition. If fortified wine belongs to blended drinks, then the composition should contain a note that the first wine in the list should occupy at least 85% of the total volume.

Only a fortified wine that meets these requirements can be considered true Madeira.

How to drink?

The impression made by this alcoholic beverage on a person is greatly, if not the key influence is exerted by the right way to use it.

The Portuguese themselves and professional sommeliers from around the world recommend drinking Madeira as follows:

If fortified wine has not been chilled before serving, then it should be served either as a digestif or generally separately from food. In both cases, they drink such alcohol in small sips, savoring each new portion of the drink. In this case, you can eat Madeira with nuts, chocolate or biscuit pastries.
But it is best to drink such a drink directly with a meal or as an aperitif. In this case, its optimum temperature is 16 degrees.
After the bottle has been uncorked, Madera should be allowed to breathe for half an hour. So the aroma and taste will be revealed to the fullest.
Madeira is poured only into tulip glasses, in which the bowl opens up. Hold them only by the leg. In order not to contribute to too rapid heating of the drink.
Fill the glass no more than 2/3 and before the first sip, the wine itself should be shaken slightly so that it releases its main aroma. It is also recommended here to first evaluate the smell of the drink, and only then proceed to its direct tasting.

If we talk about what is the best way to eat this drink, if it is not served as a digestif, then there are a lot of options.

Madeira is a universal alcohol and can be combined with any, both first and second courses.

The only thing that true sommeliers advise is to serve red fortified wine with any meat and game dishes, but white wine to combine with fish and seafood.

Real Portuguese Madeira is really a very tasty and rich wine, with a unique taste and aroma. But it should be used with caution - because of the high strength, it quickly causes intoxication.

Madeira- fortified wine, which was traditionally produced on the island of Madeira. This wooded island has entered the history of alcoholic beverages as the birthplace of fortified wines.

Such drinks can be dry or dessert. An important role is played by the exposure of wine materials at a temperature of 30-45 degrees Celsius. As a result of this exposure, an amber-colored wine is obtained (see photo above).

The name "Madeira" can only be used for wines that are produced on the island of Madeira.

The history of Madeira begins in 1418, at which time the Portuguese discovered the island of Porto Santo. The next year, Portuguese colonists were sent to it. In 1420, one of the captains, whose name was João Gonçalves Zarco, noticed an unknown dark strip on the horizon. She looked like a cloud. The captain decided to swim up and look at the mysterious "cloud". It turned out to be an island, named Maidera, as it was completely covered with forests (translated from the Portuguese language "Madeira" means "forest"). Since wine and the island are connected to each other, the name of the wine would be correctly pronounced "Madeira". By the way, the brave captain was appointed lifelong ruler of the island.

When the colonists began to explore Madeira, they encountered some problems, because the island was covered with a rainforest called "laurisilva". In order to make the area suitable for settlement and agriculture, the colonists had to cut down part of the forest. In 1453 they planted the first vines that they brought from Crete. As it turned out later, the climate of Madeira was ideal for the development of winemaking.

As for the legend of the origin of the drink, it is believed that this happened during a flight to India. Since the ship was in trouble, the wine had to be taken home. During the journey, it was subjected to pitching, and was also exposed to direct sunlight. In addition, since there was little space on the ship, the wine was stored directly on the deck, and not in the hold. In order for it not to spoil so much, sailors added a certain amount of grape spirit to the wine. So, as a result of the journey, as well as exposure to high temperatures, the drink changed its taste and aromatic characteristics, in its bouquet, shades of red-hot wood and caramel were felt.

Great people preferred to drink Madeira, for example, Thomas Jefferson, George Washington. Duke George of Clarens himself, sentenced to death, wished to be drowned in a bathtub filled with Madeira. Today, this wine is called women's or ladies' cognac, since it is still most popular among the representatives of the beautiful half of humanity.

The production of the drink was sharply reduced in 1852-1857, due to a fungus that affected the vines. At the beginning of the 19th century, they began to disappear again, but this time because of phylloxera. In order to save the vineyards, it was decided to bring in an American vine. Soon they began to grow predominantly hybrids, while local varieties were much less common. Later spread grade Tinta Negra Mole, today it makes up 90% of the raw materials for the production of Madeira.

Production features

Madeira is produced from the following grape varieties:

The best vines grow in the mountains, on the terraced slopes Sersial, Boal, Malvasia varieties are grown. However, the most common variety is Tinta Negra Mole, or "soft black". It is this grape that is most often used for the production of Madeira. It contains a lot of sugar, tannins and pigments, which allows you to get wines of a pleasant color. Tinta Negra is considered a non-noble variety, it is used for the production of Madeira without aging.

The relief of the island does not allow the use of special equipment, so all work is done manually. To begin with, grapes of a certain variety are harvested, pressed, and left to ferment. Then the dry wine is brought to a strength of 8%, fortified to 18% -22%. Next, the wine is poured into barrels and stored at a temperature of 45-50 degrees Celsius. After six months, the temperature is reduced. This technology is also called canteiro».

Canteiro technology is considered very costly. So get no more than 10% Madeira. This is the most expensive wine of this type.

Mass production wines are obtained using the technology " estufa". The wine, obtained from the predominantly Tinto Negra variety, is poured into a vat, which is heated using a special system. The manufacturer maintains a constant temperature of 45-50 degrees Celsius. The wine is heated for 3 months. Then it is aged in oak barrels for 3-5 years. With such storage, the tannins contained in the wood dissolve in the drink, giving it amazing taste and aroma.

What is the difference between Madeira and Port wine?

Madera differs from port and sherry in many ways that are worth understanding. For the manufacture of sherry, special yeast is used for fermentation, and when creating port and Madeira, the fermentation process is interrupted by adding alcohol to the wine.

Also, Madeira wine is the most difficult and longest to manufacture. It is first aged for about twelve months in special oak barrels at a temperature of at least fifty degrees. Then the wine in barrels is kept in the open air for more than three years.

Port wine is aged in barrels for about three years, and sherry matures for four years.

In terms of strength, sherry ranks first (about twenty degrees), then comes Madeira (nineteen degrees), and after - port wine (eighteen degrees).

Dry Madeira wine is best drunk before meals, while sweet wine should be served with sweet desserts. Port wine, like Madeira, can be drunk before meals or served with dessert after lunch and dinner.

But sherry is best combined with cheese, mushrooms, vegetable and meat appetizers, seafood, olives.

Madeira varieties

Conventionally, Madeira can be divided according to grape varieties into the following types:

There is always a label on a bottle of Madeira. Yes, the term « Finest" refers to an aging of 18 months. "Reserve" refers to a drink that has been produced using canteiro technology and has been aged for at least five years. Special Reserve - this is the designation of blended wines from 10 years of aging. ExtraReserve - more than 15 years of exposure. Vintages is a wine that has been aged for at least 20 years in a barrel.

Use in cooking

In cooking, Madeira is widely used for making cocktails, as well as for preparing various sauces.

French cuisine offers a very tasty recipe Madeira sauce which goes well with meat. This sauce is very easy to make. For him, we need only two ingredients: a glass of Madeira and brown sauce. The base sauce can also be made at home. For him, we need: 50 g of fat, 40 g of flour, tomato paste, 0.5 l of meat broth. In a frying pan, fry flour in lard until it turns brown. Next, add 0.5 l of broth, tomato paste, and a glass of Madeira. All ingredients are mixed, brought to a boil. The sauce is cooked over low heat for an hour. The foam and fat that will form on the surface must be removed. The sauce is very tasty and perfect for meat.

Madeira is also suitable for making cocktails. To do this, it is mixed with stronger drinks.

For example, you can cook Madeira brandy cocktail, mixing 30 ml of cognac, 15 ml of dry white vermouth and 30 ml of Madeira. Garnish the drink with zest.

Cocktail "Morning» prepared by mixing 1/3 of liquor, cognac and madeira, sprinkle the drink with nutmeg on top.

How to drink and what to eat?

It is correct to drink Madeira from a tulip-shaped glass on a thin stem. The glass is filled to 2/3 so that you can fully enjoy the aroma of Madeira.

Wine is drunk slowly, enjoying its aristocratic taste. The drink is considered an excellent aperitif. It goes well with meat appetizers. Dry varieties of Madeira are served with desserts and coffee.

Strong white Madeira wine is best eaten with fruits (pears, peaches, melons, green grapes). Red table wine is most compatible with meat products (ham, barbecue, lamb, game and veal tongue, ham, liver).

Also, this wine can be drunk with a cake or consumed after hot coffee or before it.

Many gourmets advise drinking Madeira wine before eating a hot dish.

Cooking at home

Of course, real Madeira can only be made in Portugal. But its analogue can be prepared at home. Not too sweet grapes are suitable for this purpose (in Portugal, white varieties with sourness are used). It is also necessary to pay attention to barrels for storing Madeira.

The grapes are pressed and left to ferment. Then the pulp is separated from the liquid and fixed with 95% alcohol. The strength of the drink should eventually be no more than 19 degrees. Then the fortified wine is poured into a container made of stainless steel.

In order to get exactly Madeira, the wine will need to be heated periodically. During the first 3 months the temperature should be 45 degrees Celsius, then the wine is kept at room temperature. It is also impossible to overheat the product, as this will spoil its taste. Of course, making homemade Madeira is a troublesome task, but the taste of this drink is worth it.

The benefits of Madeira

The benefits of Madeira are known to folk medicine.

Like other wines, Madeira helps prevent cardiovascular diseases and the development of atherosclerosis.

Moderate consumption of this wine will not only not lead to health problems, but will also improve well-being.

Madeira harm and contraindications

A drink can harm the body with individual intolerance, as well as excessive consumption. Despite the beneficial properties, it is not recommended to use Madeira for pregnant and lactating women and children. Also, wine can cause harm to people with gastrointestinal diseases, as it has a high acidity, and, accordingly, it is contraindicated for them.