The best varieties of Madeira

Madeira (more correct pronunciation madeira) - fortified wine, originally made on the wooded island of Madeira (port.Madeira - forest, timber). Wines of this type can be either dry or dessert. The unifying feature is the aging of the wine material during the preparation of wine at a sufficiently high temperature (about 30-45 ° C) for a considerable time. As a result, a sugaramine reaction occurs in wine (melanoidin formation, Maillard reaction), which determines the amber color of the wine and caramel-nutty nuances in taste and aroma.

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

Madeira history

Discovery of the island

In 1418, two captains of the Portuguese Infanta Enrique the Navigator - João Gonçalves Zarco and Tristán Vaz Teixeira, caught in a storm while exploring the coast of West Africa, discovered the island of Porto Santo. The next year, 1419, Enrique the Navigator sent two ships with colonists to Porto Santo. In June 1420, João Gonçalves Zarco traveled to Porto Santo again, and upon arrival noticed a dark streak on the western horizon. It looked like a cloud, but it didn't move. After resting for 8 days in Porto Santo, Zarco headed west and found an island covered with forests and shrouded in fog, which looked like a cloud from afar. The island was named Madeira (Madeira - "wood, wood, wood" in Portuguese). Upon his return to Portugal, João Gonçalves Zarco was appointed ruler for life of the island (later the management of the island began to be inherited in his family). Tristan Vaz Teixeira took control of the northern part of the island. In May 1421, Zarku arrived on the island with his wife, children and other colonists.The economic potential and strategic importance of the island were noticed, and in 1425, at the initiative of King João I the Great, its state colonization began. Beginning in 1440, the regime of a military commandant's office was introduced on the island with the center in Machico, and after 10 years in Funchal.

The first colonists who arrived on the island were accompanied by their families, as well as small groups of the nobility, which consisted of the close circle of captains and former prisoners of the Portuguese Empire. At first, agriculture was complicated by dense tropical forests called laurisilva (port laurissilva), which fully justifies the name of the island, which in Russian means "forest, timber". To create minimal conditions and land, part of the forests had to be cut down. Several sources indicate that the rainforest was destroyed by fire. In addition, since the island's water resources are unevenly distributed, a primitive water supply system had to be built, the so-called "levadash" (port. Levadas) - narrow terraces with ditches through which water flowed from the mountains to the plantations. The total length of the network today exceeds 1400 km. In the beginning, fish and vegetables were the staple food of the local population, since the cultivation of cereals was not successful.

Already in 1453, the first vines brought from Crete took root in Madeira.

The birth of a drink

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. Because of the calm, the ship was stuck in equatorial latitudes for a long time, and unsold wine had to be taken back to Europe, so it was exposed to high air temperatures and rocking for a long time. At the end of the journey, it significantly changed its initial taste and aroma, acquiring in the bouquet hints of roasted nut and caramel, thanks to which it became popular all over the world. According to another version, which does not exclude the first, the stony wet volcanic soil of the island of Madeira did not allow the construction of dry, cool cellars, which is why the storage of barrels was carried out in attics, which is still happening.

Madera in Europe

Madera in the USA

In the 18th century, quality grapes were not grown in the 13 North American colonies of Britain. Therefore, wine was imported to America and a special place in the import of wine was madeira, which not only possessed high taste, but also tolerated long-term transportation by sea. The North American colonists valued Madeira very highly and consumed up to a quarter of all wine produced in Madeira. Madeira was mainly imported through Savannah in Georgia.

In May 1768, the conflict over a smuggled consignment of Madeira brought into Boston on the Liberty sloop, owned by John Hancock (one of the founding fathers of the United States), became a milestone in the history of the American Revolution. Madeira was Thomas Jefferson's favorite wine and it was this wine that was used to toast to the Declaration of Independence. George Washington, Alexander Hamilton, Benjamin Franklin and John Adams also praised Madera's qualities.

Madera in Crimea

The Madeira "Massandra" label, produced in the Crimea in Massandra, depicted a sailing ship with wine barrels on the deck, in memory of the legend about the origin of this wine variety (see above). In Massandra itself, barrels of Madeira are aged in the sun on the slopes of the southern coast of Crimea.

Madeira crisis

Wine production in Madeira since the appearance of powdery mildew (fungus Oïdium Tuckeri) decreased greatly, and from 1852 to 1857. it has completely stopped. When a remedy (sulfur) was found against this disease of the vine, viticulture began to develop again; however, phylloxera appeared there in the early eighties of the 19th century, and the grape culture began to regress until the American vine was introduced. The reorientation of vineyards towards American hybrids (such as Black Spanish, which is called Jacquet in Madeira) resulted in the rarity of the traditional indigenous varieties that defined the Madeira style.Gradually, the most common grape variety has become Tinta Negra Mole, whose share in the gross grape production in Madeira today is 90%.

The next disaster was the revolution in Russia and the adoption of "Prohibition" in the United States. These events led to the closure of the two largest markets for Madeira and stopped the production of high-quality wine for a long time. Simultaneously with a number of disasters that undermined the production of Madeira, its high popularity led to the appearance on the market of a large number of counterfeits and imitations - at the end of the 19th century, no wine was forged as often as Madeira. In the 19th century, the production of fake Madeira was concentrated mainly in Spain, France (Sett) and Germany (Hamburg).

Nowadays, some producers in Crimea, California and Texas also call their wines "Madeira" or "Madeira" (e.g. Madera Massandra), although this use of the name does not comply with EU PDOruen regulations. In accordance with these rules, the use of the term "Madeira" or "Madère" only those wines that are produced on the island of Madeira are allowed.

Current situation

Grape varieties

Of all the grape varieties grown in Madeira, there are four classic, "noble" varieties, from which Madeira was traditionally made before the invasion of phylloxera. These are Malvasia (port Malvasia, English Malmsey), Boal (port Bual), Verdello (port Verdelho) and Sersial (port Sercial). The most common grape variety in Madeira, used for making Madeira, is Tinta Negra (port. Tinta Negra, Tinta Negra Mole).

The presence on the label of the inscriptions Malvasia (or Malmsey), Bual, Verdelho, Sercial means that the proportion of grapes of the corresponding variety in the blend is at least 85% - these are the rules of the European Union, which Portugal joined in 1986. Until then, it was common practice to use the names of "noble" varieties for Madeira, made by mixing (blending) with a large amount of Tinta Negra (or its variety of Complex), as well as American hybrids. In 1990, the use of hybrids for making Madeira was prohibited, and in 1993 a law was passed, according to which Madeira from "ignoble" varieties can only be labeled in general terms: dry (port seco, English dry), semi-dry (port. meio seco, English medium dry), semi-sweet (port.meio doce, English medium sweet), sweet (port.doce, English sweet). In addition, descriptive terms are allowed: light, dark, full, saturated. For Madeira from Tinta Negra (the most common variety in Madeira), labeling of the grape variety is prohibited.

Tinto Negro

Madera by Barbeito from Tinta Negro, vintage 1999

Tinta Negra (port. Tinta Negra, Tinta Negra Mole) is a black grape variety that became widespread in Madeira after the invasion of phylloxera at the end of the 19th century, which almost destroyed the traditional, "noble" grape varieties. Earlier it was widely believed that Tinta Negra is a hybrid of the varieties Grenache and Pinot Noir, but modern research has shown that it is a clone of the Mular variety from the neighboring island of Porto Santo.

Today, Tinta Negra is the most common grape variety in Madeira. Its share in the gross volume of grapes grown on the island is 90%. The variety is considered "ignoble" and mostly simple, less mature types of Madeira are made from it. Many experts and winemakers consider the Tinta Negra variety to be evil, damaging Madeira's reputation. For example, Blandy’s specifically indicate that their "noble" Madeira does not even contain 15% of Tinta Negra, which is permitted by law.

At the same time, the Barbeito company not only uses the permitted 15% of Tinta Negra for blending, but also produces canteiro aged by the classical method (that is, maderized and aged in an oak barrel) Madeira from Tinta Negra. According to the chief winemaker of the Barbeito company, Ricardo Vasconcelos, his Tinta Negra, obtained from vines aged 60 years, with the appropriate approach, is no less "noble" than white varieties. This opinion is supported by Niklas Jorgensen (Swedish expert on Madeira), who highly appreciated the coleits of 1999 and 2000.

Malvasia

Malvasia (port Malvasia, French Malvoisie, English Malmsey) is a group of sweet white grapes (which includes one old red variety), common in the Mediterranean and some regions of France.In Madeira, Malvasia grows in the lowest and warmest vineyards on the island.

Madeira made from this grape variety is the sweetest of all (residual sugar content - 96-135 g / l). It is a rapidly maturing wine, dark brown, very aromatic and rich, with a soft structure, very oily and with a tangible caramel flavor characteristic of Madeira. It has a smoky bitterness and high acidity that makes this fortified wine almost refreshing. Upon aging, it acquires a smoothed, coffee-caramel flavor that lasts for a long time in the mouth.

Boal

Boal (port. Bual) - the grapes of this variety are not widespread, therefore Madeira from it has become a real rarity today. Boal in Madeira is grown in the Calheta region, one of the hottest places on the island.

Boal grapes make the wine lighter and less sweet than Malvasia (the residual sugar content is 78-96 g / l). The piquant feature of Madeira from this grape variety is a slight bitter smoky aftertaste, which gives the wine a special piquancy. Sometimes it gives off a faint rubber smell.

Boal Madeira is darker than Verdello and Sersial and is often recognized by the khaki meniscus in the glass.

Verdello

10-year-old Madeira by Barbeito from Verdello grapes

Verdello (port. Verdelho) is the most widespread white grape variety in Madeira. Verdello (as well as Sersial) grows in Madeira in the highest and coolest zones. In the warmer, southern part of the island, it can be found only at altitudes of 700 meters. In the colder northern part, it is also found at sea level.

Wine from this grape is obtained with a softer, fruity taste and less sweet than the Boal variety (residual sugar content - 49-78 g / l). A characteristic feature of the Madeira from Verdello bouquet is a pronounced bitter aftertaste of smoke and weak honey tones. In comparison with dry Madeira from Sersial, Madeira from Verdello seems to be softer and more ripe wine, and retains astringency in the aftertaste.

The color of some samples of Madeira from Verdello is almost as light as the Sercial, but by tradition, Verdello produces mainly golden Madeira. When kept, its color becomes brighter.

Sersial

Sersial (port. Sercial) - in the mainland of Portugal this grape variety is called "Ishgana kan" (port. Esgana Cão), which means "strangler of dogs". It is believed that this grape is related to the Riesling variety. In Madeira, Sersial is grown in the coolest vineyards on the island. In the warmer, southern part of the island, it can be found only at altitudes of 700 meters. In the colder northern part, it is grown at sea level - thanks to strong winds from the ocean, bringing not only coolness, but also sea salt, in Sersial you can feel a pronounced salinity.

Madeira from Sersial grapes is the lightest, lightest and driest (according to the rules, the content of residual sugar should be 18-65 g / l). This Madeira ripens slower than the others, and being young - it can be too harsh, and when “growing old” it becomes pleasant and appetizing, acquiring a rich, but invigorating and spicy taste with a hint of spices and citrus fruits. Madera from Sersial is a spicy, energetic, pungent wine with a steely, piercing acidity.

Terrantes

Terrantes (port of Terrantez) is a white grape variety that has practically disappeared today - the vineyards were destroyed during the invasion of Philoxera. However, it is still used to make small quantities of fragrant, rich, spicy-sweet Madeira, which is highly valued. Today Henriques & Henriques is making great efforts to revive the Terrantes variety.

Bastard

Bastardu (port. Bastardo) is a black grape variety that has completely disappeared in Madeira today. It is not known whether it was related to the variety of the same name from the Douro Valley.

Features of production technology

Vineyards, climate and soil

Madeira is an island of volcanic origin.The soil is rich in potassium and is ideal for growing grapes.

Vintage

Fermentation and fortification

Depending on the grape variety, fermentation can take a different time. So, Sersial (from which dry Madeira is obtained) can ferment for a month, and Malvasia ferments no longer than a day - then the fermentation process is interrupted by fortification, which allows you to get dessert wine. Tinta Negra is usually allowed to ferment to the end and ready-made dry wine is fortified.

Depending on the grape variety (and on what sugar content can be obtained in the wine), fastening is carried out at different stages of fermentation, when the wine reaches a different density:

• Malvasia - is attached when the density reaches 3.5-6.5 degrees on the Baume scale (sweet Madeira);
• Boal - attached when the density reaches 2.5-3.5 degrees on the Baume scale (sweet and semi-sweet Madeira);
• Verdello - attached when the density reaches 1.5-2.5 degrees on the Baume scale (semi-dry and dry Madeira);
• Sersial - is attached when the density reaches 0.5-1.5 degrees on the Baume scale (dry Madeira).

Fastening is done with neutral grape alcohol with a strength of 96%, which must be certified by the Madeira Wine Institute. Madera is attached to at least 17%.

Maderization

Winemakers have learned to reproduce the process that takes place during the formation of Madeira, which is called maderization. Upon reaching a strength of about 8%, dry wine is fortified with 96% grape alcohol up 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 designed rooms, often under a roof, where the sun's heat heats them up. Initially, wine can be heated up to 45-50 ° 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 full aging period is practically unlimited and can be tens of years. The expert periodically evaluates the quality of the wine, depending on which further actions are made. Madeira aged 10, 15 or 20 years is a mixture (blend) of components, the average age of which is so many years. The more successful specimens are credited with the status of "yielding", and they are released under the names colheita or single harvest; their aging period is from 5 to 18 years. The most successful wines are vintage; their minimum barrel aging period is 20 years.

For Tinta Negra, in most cases, a larger and cheaper process is applied (port.estufagem), i.e. heating in steel vats with hot water pipes, 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.

Excerpt

Madeira is kept in heated warehouses; to accelerate the aging process, she used to go on a trip to tropical countries (to India, Java, etc.). The longer Madeira, called Vinho de roda, travels, the more valuable it is. The best Madeira, obtained in the canton of Fago de Pereira, usually went earlier (and Malvasia exclusively) to the Portuguese royal court.

Madeira styles and exposure

3-year-old Madeira

Reserva - 5 year old Madeira

Reserva Velha - 10 year old Madeira

Exceptional Reserva - 15 year old Madeira

Fresqueira Vintage - 20 years old and older

Stored in bottles for 30-40 years, Madeira emits a smelly residue that settles on the walls in the form of a crust.

Madeira functionality

Recommendations for use

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

It should be noted that Madeira with a minimum sugar content is characterized by excessive dryness at a strength of 12% and even with a sugar content of 40 g / l seem too dry.

Gastronomic combinations

Madera assumes the presence of some rules of use in order to more fully reveal its characteristics. A prerequisite for supply is cooling to 16 -18 degrees. Wine is an excellent aperitif. It is famous for its harmonious combination with first and second courses. It suits meat snacks from ham, veal tongue, liver, as well as dishes from poultry and animals, where, in combination with them, it reveals its bouquet well.

If the Madeira is slightly warmed, then it goes well with coffee and desserts.

White Madeira, aged from Sersial grapes, goes well with duck and goose pate, French onion soup, octopus salad and steak, chilled to 16 degrees, served as an appetizer.

White Madeira, aged from Malvasia grapes, is perfect as a digestif, as well as in combination with desserts, foie gras, candied berries and fruits, chocolate and cheeses, served chilled to 13 degrees.

Madeira cocktails

In the preparation of mixed drinks, Madeira is used as a component of cocktails-aperitifs, some punches, crochets, grog.

Records

A unique collection of Madeira, consisting of more than a thousand exhibits of this wine, was sold on December 8, 2007 in New York for $ 2.3 million. Madeira, which was produced in the 18th-19th centuries, was put up for auction; the oldest bottle is dated 1749. The seller's name was not disclosed. The Christie’s trading house only reports that this is a very "choosy and sophisticated person", regretfully parting with the collection, which he collected for almost a quarter of a century and kept in ideal conditions.

see also

• Vinho Verde
• Port wine
• Madera Massandra
• Sherry

Notes (edit)

1. ↑ Beazley C.R. Heinrich the Navigator, 1394-1460 = Prince Henry the Navigator, 1895 / Academy of Sciences of the USSR, Institute of Oriental Studies. - M .: Nauka, 1979 .-- S. 127-128. - 239 p. - (Stories about the countries of the East). - 15,000 copies.
2. ↑ Wine: The most complete encyclopedia = LAROUSSE / VUEFF 2002 / Per. with fr. E. Golovina. - M .: AST-PRESS KNIGA, 2007 .-- S. 228-229. - 672 p. - (World collection). - ISBN 978-5-462-00713-2.
3. ↑ The Oxford Companion to Wine / by Jancis Robinson (Editor). - 3rd edition. - 2006 .-- S. 416-419. - 840 p. - ISBN 0-19-860990-6.
4. ↑ Wine: Atlas of the World. = THE WORLD ATLAS OF WINE. 1971 / H. Johnson, J. Robinson. - M .: Zhigulsky Publishing House, 2003 .-- P. 107 .-- 352 p. - ISBN 5-93679-053-3.
5. ↑ Alexis Bespaloff MADEIRA, M'DEAR (English) // New York Magazine: magazine. - 1986. - No. 8. - P. 74.
6. ↑ Madera, wine // Brockhaus and Efron Encyclopedic Dictionary: in 86 volumes (82 volumes and 4 additional). - SPb., 1890-1907.
7. ↑ Labeling of wine and certain other wine sector products. Europa: Summaries of EU legislation (20 August 2007).
8. ↑ Ilya Kirilin Maderation of pleasure (Russian) // SimpleWine News: magazine. - 2015. - No. 91. - S. 70-78.
9. ↑ Niklas Jorgensen Tinta Negra - A Potential Game Changer? (English) // Mad about Madeira.
10. ↑ Stephenson Tom. Wine. New Encyclopedia from Sotheby = The New Sotheby's WINE Encyclopedia, Tom Stevenson / Per. from English .. - M .: Publishing house "ROSMEN-PRESS", 2003. - S. 383-384. - 600 p. - ISBN 5-353-01001-9.
11. ↑ Clark Oz. Wine. New World Encyclopedia = OZ CLARKE'S NEW ESSENTIAL WINE BOOK / Per. from English .. - M .: Eksmo, 2004. - S. 120. - 320 p. - 5000 copies. - ISBN 5-699-08458-4.
12. ↑ Denis Yurchenko Serfdom (Russian) // SimpleWine News: magazine. - 2014. - No. 11. - S. 40-41.
13. ↑

Literature

in English

• The Oxford Companion to Wine / by Jancis Robinson (Editor). - 3rd edition. - 2006 .-- S. 416-419. - 840 p. - ISBN 0-19-860990-6.
• Alexis Bespaloff MADEIRA, M'DEAR (English) // New York Magazine: magazine. - 1986. - No. 8. - P. 74.

in Russian

• Wine: Atlas of the World. = THE WORLD ATLAS OF WINE. 1971 / H. Johnson, J. Robinson. - M .: Zhigulsky Publishing House, 2003 .-- P. 107 .-- 352 p. - ISBN 5-93679-053-3.
• Wine: The most complete encyclopedia = LAROUSSE / VUEFF 2002 / Per. with fr. E. Golovina. - M .: AST-PRESS KNIGA, 2007 .-- S. 228-229. - 672 p. - (World collection). - ISBN 978-5-462-00713-2.
• Andre Dominet. Wine = Wein / Per. from German. - Minsk: Astrel, 2010 .-- S. 679-680. - 2500 copies. - ISBN 978-5-271-28728-2.
• Beazley C.R. Heinrich the Navigator, 1394-1460 = Prince Henry the Navigator, 1895 / Academy of Sciences of the USSR, Institute of Oriental Studies. - M .: Nauka, 1979 .-- S. 127-128. - 239 p. - (Stories about the countries of the East). - 15,000 copies.
  

  Madeira has a truly amazing history. She was born on a volcanic island in the Atlantic Ocean of the same name.

  The history of this wine dates back to the time (end of the 16th century), when merchant ships began to regularly visit the West Indies. Madeira's geographical position made it a natural port for European ships on their way to Africa and the West Indies, and of course, in the port of Funchal, the capital of Madeira, they loaded their sailboats with barrels of wine. Gradually, they began to notice that, unlike many table wines, which spoiled during the trip, the wine from the island of Madeira, on the contrary, became more aromatic and tastier, because, shaking during the pumping, it was saturated with oxygen and was exposed to high temperatures due to the heat.

  Seafarers began to specially transport wine from Madeira to Indonesia and from there to Europe. Some of the merchants chose a different route - to the newly formed United States of America. Almost until the end of the 19th century. the best Madeira varieties were made in this way.

  Rich malmsey

  The sweetest Madeira variety

  Verdelho

  Dry, slightly sweet Madeira five-year-old

  Sercial

  The lightest and driest Madeira variety

  However, in the end, the conditions that the wine barrels endured while traveling on the sea (the exhausting heat especially) were recreated in wineries or special premises. Since then, the best varieties of Madeira are simply left on sunny grounds to slowly "cook" in the hot tropical sun. Or they are kept in special "heat chambers" with thick stone walls, along which heating pipes run to maintain a temperature of 60-70 °. Even the most common Madeira matures in vats, through which pipes with hot water pass.

  There are four Madeira varieties, named for the grape varieties from which they are made. The palest and driest - sercial (Sercial). Then follows verdello (Verdelho) - slightly sweeter and darker; then boal (Bual) and finally malmsey (Malmsey is an English distortion of the Portuguese name Malvasia). Wines are also classified according to the aging time. The label must indicate their minimum age (5, 10 years, etc.) or use generally accepted terms: Reserve - corresponds to approximately 5 years of aging, Special Reserve - 10 years old, Extra Reserve - 15 years old. Some varieties of Madeira have a harvest year, which means that it is an unmixed product of the specified year.

  How do

  The light white wine base is made from any of the above four grapes, possibly with the addition of the red Negra Mole grapes (although this does not really matter). In the production of the sweetest varieties (boal and malmsey), fermentation is interrupted quite early by the addition of grape alcohol. This means that quite a lot of sugar remains in the unfermented wort, while in the production of drier wines (Sersial and Verdello), fermentation is interrupted at a later stage, and, therefore, there is less unfermented grape sugar. During aging in containers, wines are heated: either with the help of a heating system - estufa (air heater), or they are simply left standing in the hottest part of the room, called vinho canteiro.

  How to mix

  Once upon a time in America it was customary to replace brandy with sweet Madeira in the Prairie Oyster cocktail. It contains raw egg yolk, salt, cayenne pepper and 1 dash of Worcestershire sauce.
  "Boston" (Boston): in a shaker mix equal amounts of dry Madeira and bourbon with 0.5 tsp. powdered sugar and the same amount of liquid egg yolk concentrate. Sprinkle with nutmeg.

  How is served

  Madeira is served in rather large sherry glasses or small wine glasses. Dry varieties benefit from refrigeration, but heavier, darker varieties are best served at room temperature.

  How is it used

  Dry Madeira varieties are the answer to the eternal question: which wine should be considered the best accompaniment to soup. They are especially good with transparent meat consomme. But if you want something a little more sophisticated, drink Madeira with Christmas cake and other fruit-based pastries, and don't forget the Madeira pie.

  Madera is the name of the wine that recalls the name of a beautiful woman. The wine tastes even more pleasant than the name. This name unites a group of wines that have a caramel taste with a slight smoke aroma - the drink acquires these taste qualities during the preparation process.

  This drink absorbed the warmth of autumn and smoldering fires. Drinking Madeira indulging in nostalgia is a real pleasure.

  The homeland of this drink is Portugal, but despite this, Russia has learned to make an equally tasty Madeira wine with a characteristic taste. One of the processes of making a drink is called "maderization" - it is heated to a certain temperature under the sun.

  The peculiarity of Madera wine, its types, history, the process of preparation and consumption, as well as recipes with its use are described in this article.

  Description

  Madeira is a fortified wine traditionally produced on the island of Madeira. This wooded island went down in the history of alcoholic beverages as the birthplace of fortified wines.

  

  These drinks can be dry or dessert. An important role is played by the aging of wine materials at a temperature of 30-45 degrees Celsius. As a result of this aging, 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.

  Madeira's history begins in 1418, when the Portuguese discovered the island of Porto Santo. The very next year, Portuguese colonists were sent to it. In 1420, one of the captains, whose name was João Gonçalves Zarco, noticed an unknown dark streak 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 Meidera, as it was covered with forests (translated from Portuguese, "Madeira" means "forest").

  Since wine and the island are related to each other, the name of the wine will be correctly pronounced as Madeira. By the way, the brave captain was appointed the ruler of the island for life.

  When the colonists began to explore Madeira, they faced some problems, because the island was covered with a rainforest called laurisilva. In order to make the territory suitable for settlement and agriculture, the colonists had to cut down part of the forest.

  In 1453, they planted the first vines, which they brought from the island of Crete. As it turned out later, Madeira's climate was ideal for the development of winemaking.

  

  The legend of the origin of the drink

  • As for the legend of the origin of the drink, it is believed that it happened during a flight to India.
  • Since there was trouble with the ship, the wine had to be taken home.
  • During the journey, it was subject to rolling, 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, the sailors added a certain amount of grape alcohol to the wine.
  • So, as a result of travel, as well as exposure to high temperatures, the drink changed its taste and aroma characteristics, in its bouquet one could feel the shades of red-hot wood, caramel.

  Mader was preferred to drink by great people, for example, Thomas Jefferson, George Washington. The Duke George of Clarensky himself, sentenced to death, wished to be drowned in a bath filled with Madeira.

  Today this wine is called women's or ladies' brandy, since it is still most popular among the representatives of the fair half of humanity.

  

  The production of the drink fell sharply in 1852-1857, due to the fungus that infect the vines. At the beginning of the 19th century, they began to disappear again, but this time because of the 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, the Tinta Negra Mole variety spread, today it makes up 90% of the raw material for the Madeira production.

  Varieties of drink

  Types of wines:

  1. Dry and semi-dry wines are produced from Sersial and Verdello grapes.
  2. For the preparation of sweet and semi-sweet, Boile, Malvasia are used.
  3. Tinta Negra is used for semi-dry and semi-sweet wines.

  Marking:

  • The word Finest in Madeira's name means that the wine has been aged for at least 18 months.
  • On the Madeira label, made using the canteiro technology, with a minimum aging of five years, there is the word Reservе.
  • Blended wines from 10 years old have the words Special Reserve on the label.
  • More than 15 years - Extra Reserve.
  • Also on the label is the harvest year.
  • The designation Vintages denotes a wine that has been aged for at least 20 years in an oak barrel, and 2-3 years in a bottle.

  General properties of Madeira:

  1. high acidity;
  2. pronounced nutty and almond tones;
  3. cognac shade of the drink.

  The acidity gives the wine a bitter taste. Madeira's color changes with exposure: young - light matte, with increasing age, the color darkens
  The taste changes from sharp to velvety.

  

  Long shelf life does not threaten Madeira with transformation into vinegar.

  The presence of alcohol in the composition of the drink makes storage practically unlimited; now copies are being sold that have an exposure of 100-150 years.

  • One of the Madeira types is Malvasia liqueur dessert wine. It has a higher sugar content - 41 g / liter.
  • Another type of Madeira Rainwater. The name gives away the secret of making this wine.

  Barrels accidentally caught in the rain stood for a long time and absorbed rainwater in small quantities.

  This gave the drink a new, softer and more savory taste, and the presence of water reduced the percentage of alcohol.

  Features of production

  Madeira is produced from the following grape varieties:

  1. Malvasia is an Italian variety, its advantage is resistance to fungal diseases. Madera made from these grapes is considered the sweetest.
  2. Boile is a rare variety that grows on the southern shores of Madeira. Suitable for the production of Madeira and Port wine. Wine made from this grape is distinguished by its piquant sourness.
  3. Verdello is a technical grade suitable for making white wine. This drink has a pleasant caramel taste.
  4. Servisial is a technical grade suitable for the production of Madeira and sherry. Young wines made from Servisial have some harsh taste, but after 7 years of aging, such drinks become very soft.

  

  The best vines grow in the mountains, on the terraced slopes the varieties Sersial, Boal, Malvasia 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 makes it possible to obtain wines of a pleasant color. Tinta Negra is considered an ignoble 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 works are done manually.

  • To begin with, grapes of a certain variety are harvested, pressed, and left to ferment.
  • Then 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 kind.

  Mass-produced wines are produced using the estufa technology. Wine, obtained from the variety mainly Tinto Negra, is poured into a vat, which is heated using a special system.

  The manufacturer maintains a constant temperature of 45-50 degrees Celsius.

  1. The wine is heated for 3 months.
  2. Then it is kept in oak barrels for 3-5 years.
  3. With this storage, the tannins contained in the wood dissolve in the drink, giving it amazing taste and aroma.

  

  Madeira production in Russia

  Now let's move on to the vastness of our Motherland, where wines with the name Madeira are also produced.

  The most famous factory for the production of Madeira (Madeira) and other varieties is located in the south of Crimea. It's called Massandra. It is one of the famous and large companies in the world for the production of quality ports, Madeira Massandra, etc. for over 150 years. The company owns vineyards growing in the south of Crimea on an area of ​​400 hectares.

  The production of Madeira (Madeira) Massandra especially began to develop in 1826, when the company was acquired by Count Vorontsov and tried to do everything to make Massandra wines recognizable all over the world. In many respects it is his merit that the basements for storage were built, the plantations of grapes grew.

  The most successful year was 1900, when the company took part in an exhibition in Paris.The plant's collection contains more than 1 million bottles of different types of drinks, which is a Guinness record. The plant owns numerous awards and cups. The most famous and beloved is Madeira Massandra.

  

  Unlike Madeira (Madeira) in Portugal, in the production of Madeira Massandra, mainly special grape varieties are taken: Albillo, Verdello and Sersial.

  Massandra is a strong and expensive glass bottle. The production of this wine can be traced back to 1936. When you open the bottle, you immediately feel the finest bouquet of aromas with a hint of caramel. In color, it can be amber, light or golden, depending on the year of production.

  1. The production technology of Madera Massandra is slightly different from that in Portugal.
  2. The grapes are harvested during the period of maturity, then the drink is kept under the sun for several weeks and only then is lowered into the cellars where it is kept for more than 5 years.
  3. Madera Massandra has won numerous international competitions.

  Native, Crimean, beloved

  The historical homeland of the drink is immortalized in its name. Although an ordinary Russian has a different association when he hears about the Madera Massandra wine - Crimea. The village, located near Yalta, in the southern part of the sunny peninsula, is an excellent place to grow grapes of the Sabash, Albillo, Sersial, Verdello varieties. It is from them that Madeira is made.

  This wine in the Crimea began to be produced in the 19th century. And in other places, besides Massandra, Madeira wine was produced. Koktebel was no exception.

  • One of the largest European sites for the production of this drink was set up at the winery of the same name.
  • It is also made in the Kuban, in the Krasnodar Territory, in Armenia and Moldova. But vintage Crimean wines have always been a real standard of quality.

  

  Wine "Madera Crimean" ceased to be produced only once in its century-long history - during the Great Patriotic War. At the same time, collectible Massandra drinks, which are no less valuable than works of art, were evacuated to Tbilisi. In 1945 they came back.

  And at the present moment, the cool cellars of Massandra contain true treasures in the form of such an amazing drink as Madeira. Crimean wine harvests of all years (from 1900 to the present time) can be found here.

  Maderization

  Madeiran wines are made from rosé, white and red grapes. In Crimea, only whites are made.

  1. Madeira wine of Portuguese origin is interesting because the grapes used for production grow on century-old vines.
  2. After the invasion of Europe by the inexorable Philoxera in the 19th century, the vineyards were destroyed, after which they were re-grafted only on the American vine.
  3. Madeira was not affected by this misfortune. It has its own vine, Madeiran, which is time-tested.

  In the Crimean wineries, the applied wine making technology practically does not differ from the traditional Portuguese one. The only significant difference is that in the Crimea, refined grain alcohol is added to the drink, while in Portuguese and Spanish Madeira it is exclusively grape. Consequently, the taste of European wine is softer.

  

  Vintage

  To make Madeira wine, grapes are harvested with a sugar content of at least 23%. After receiving the necessary wine materials must be kept in oak barrels, the total capacity of which is about 300 liters.

  For the manufacture of barrels in the Crimea, wood from the Krasnodar Territory or Moldova is used.

  • Madeira is poured mainly into old barrels.
  • Too strong saturation with oak tannins is contraindicated for this drink.
  • Before pouring new wine into the container, it is renewed every time.
  • To do this, a person climbs inside and scrapes 5-7 mm of wood.

  Excerpt

  Madeira wine "dries up" during aging - evaporation is about 30%.At the same time, according to the technology used in Crimea, after that the barrels are topped up so that the total volume of the contents is 60-70% of the entire container. The created layer of air is needed to make this drink.

  The wine contained in barrels is brought to the required condition, being on average 3-4 seasons on sunny grounds at a temperature of 35˚С. And then the barrels are sent to the cellars for two years. Here, in the coolness, there are bottles - large oak vessels with a total capacity of more than 2 thousand liters.

  

  Wine materials are blended if necessary. Madera is almost always a blended wine.

  1. Basically, at least 3 grape varieties are used for its production.
  2. Madeira in Crimea is often made from grape varieties traditional for this wine - these are Verdello, Albillo, Sersial, Shabash.
  3. This wine is created from grapes of the 1st vintage. At the same time, the finished drink contains 20% alcohol and 4% sugar.

  The best Madeira is vintage. This wine is made using traditional technology. Ordinary wines are produced according to a simplified scheme. Their maderization takes place in artificially heated sealed containers. The aging period of such a drink is only 1 year.

  Difference from port wine and sherry

  Madeira differs from port and sherry in many ways that are worth understanding.

  To make sherry, special fermentation yeast is used, 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 time-consuming to make. It is first kept for about twelve months in special oak barrels at a temperature of at least fifty degrees. Then the wine is kept in barrels in the open air for more than three years.

  • Port wine is aged in barrels for about three years, and sherry is matured for four years.
  • In terms of strength, sherry (about twenty degrees) takes the first place, then Madeira (nineteen degrees), and then port (eighteen degrees).
  • Dry Madeira wine is best drunk before meals, and sweet 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 goes best with cheese, mushrooms, vegetable and meat appetizers, seafood, olives.

  Gustatory and visual aesthetics

  The lifespan of Madeira is much longer than that of the same dry wines. The drink is great after 150 years. Bottled Madeira is stored horizontally in cellars. From long storage, the bouquet is only ennobled.

  1. The young wine, which is only 1-1.5 years old, is matte (the year of production of the young Madeira is not indicated on the labels).
  2. After aging for 25 years, this drink acquires an interesting matte sheen, like that of olive oil. The taste softens, becomes velvety.
  3. A wine aged for 50 years or more gives the tongue a feeling of silk. Experts say this. At the same time, the aroma of pear, fig, quince is added to the characteristic aftertaste of a roasted nut, and date tones are revealed.

  The drink is good for an afternoon break. The combination of wine with a cigar is very successful, in the taste of which nutty tones are clearly expressed. It's worth experimenting though and trying to find your own options. Most likely, they will differ from the classic ones. Although in any case, the Madeira lover and the cigar lover will be right.

  Madeira varieties

  1. Madeira belongs to a highly oxidized type of wine and has a bright, well-expressed complex aroma with light spicy-resinous nuances and taste, in which an almond tone with a sherry rum-cognac shade stands out, a tone of roasted hazelnuts, a rye crust of freshly baked bread.
  2. The taste of Madeira is characterized by a combination of increased alcoholism with full and high extractability, it is distinguished by sufficient freshness, even pungency, with a weak caramelization and a pleasant bitterness, light boil, but good coherence and harmony.
  3. The color of the wine is thick, rich, ranging from the color of brewed tea to dark amber. Madeira is also called "ladies' cognac".

  For the production of Madeira, the grape varieties Sersial, Verdelho, Boile, Malvasia are used. These are the best grape varieties, so Tinta Negra Mol, considered a “simple” variety, is somewhat out of this range of “noble” varieties. However, it is he who occupies most of the area of ​​vineyards involved in the creation of Madeira.

  Traditionally, the idea of ​​different styles of wine was associated with different "noble" varieties and their names were used for all wines, regardless of their true varietal composition. According to European law, a wine can be labeled with a grape variety if it is 85% made from that variety.

  Sersial

  Sercial - grows in the coolest areas, located at a significant height above sea level, and matures slowly. The driest Madeira is made from it.

  • Young wines are light, very sharp, spicy, with a piercing citric acidity, they are almost impossible to drink.
  • After 7-8 years of aging, the harshness softens and a very delicate and sophisticated bouquet is formed.

  

  Verdello

  Verdelho - produces wines from semi-dry to semi-sweet, with a touch of caramel in color, very acidic, but softer than Sersial.

  The bouquet has a nutty tone, and the sweet taste is barely noticeable.

  Boile

  Boile (Bual) - (red Madeira) is a very rare variety growing in the south of the island.

  1. It produces a medium-bodied wine in which the sweetness balances the pungent acidity.
  2. The delicate taste of butter and nuts is set off by a spicy bitterness.

  Malmsy

  Malmsey (Malmsey, Malvasia) - (liqueur-like Madeira, made from raisinized berries) grows in the hot valleys of the island and gives the fullest, richest and sweetest wines, although acidity is also felt in them, it has a rich amber color and a light almond aroma. This type is preferred by many. The sweetest wine of all Madeira varieties.

  Tinta Negra Mole

  Tinta Negra Mole is the "workhorse" of modern Madeira. It is believed that this soft red variety comes from Pinot Noir and Grenache.

  • All young wines made from it have a light pinkish hue, which eventually turns into amber.
  • A relatively neutral aroma gives wines in one of the styles described above (depending on where and how it is grown).

  

  Rainwoter

  There is another special type of Madeira - Rainwoter, which owes its appearance to chance.

  When a large batch of wine in barrels lay for a long time on the shore and the rains that were falling at that time soaked the wood of the barrels with water, the level of alcohol in the wine dropped. The result was a relatively light wine that gained acceptance among consumers, and such wines began to be made on purpose.

  History of the creation of wine

  Madeira wine (correctly, Madeira) has almost five centuries of history. The drink got its name from the island of Madeira (Portugal), located in the Atlantic Ocean.

  • In the 15th and 16th centuries, Madeira was an important transit point on the way from Europe to America and India.
  • The local port of Funchal was the only non-British port that had the right to trade wine with the British colonies, which contributed to the development of the winemaking and wine trade.
  • It turned out that the transportation of wines on the decks of ships crossing the equator has a beneficial effect on their quality. Light and sour wines acquired softness and a more expressive bouquet, less often they sour. The wines that made their way to and from India were especially good.
  • As a result, barrels of wine began to be specially loaded as ballast on ships on which they made long voyages. At that time, Madeira was not yet a fortified wine.

  It was only after Napoleon Bonaparte established a continental blockade that Madeira's wine merchants began to add alcohol to wine so that it would not deteriorate. As a result of fastening, a new interesting taste was obtained, which gradually became the Madeira standard.Until the 19th century, Madeira was aged by a long stay of wine barrels under the sun.

  

  In the second half of the 19th century, a more practical and controlled aging technology appeared - the eshtuf system. Immediately after fixing, the wines were placed in storage facilities - estufa (hot house), where they are heated. IN

  As a result, Madeira has a delicate caramel flavor and oxidation resistance in an open bottle. A month spent in the estuf changes the wine in much the same way as two years of regular aging.

  How to drink Madeira

  Such a sunny and noble drink like Madeira deserves to be told about everything - how to drink, with what and when. These rules will allow you to fully reveal the potential inherent in it.

  First of all, it should be noted that Madeira is a great aperitif. It just so happened. This was not invented by us. Most likely, the inventive Portuguese (and, as you know, the homeland of this drink is Portugal, or rather the island of Madeira) came to such an idea.

  What is combined with

  1. If the Madeira wine is cooled to a temperature of 16 - 18 ° C, it will be ideally combined with traditional first and second courses.
  2. This sunny drink can be easily washed down with cold snacks made from veal tongue, ham, liver, or poultry dishes.
  3. In general, in combination with meat delicacies, Madeira is unusually revealed, unexpected notes appear, which initially may not be caught (or simply missed out of ignorance).
  4. And if you drink a glass of uncooled Madeira wine with some exquisite dessert (vanilla pie, tiramisu, classic crème brulee, apple pie with vanilla ice cream and, in general, all desserts in which one of the main ingredients is caramel) or coffee, then You are guaranteed to get extraordinary pleasure from your meal.
  5. And the combination of a sunny drink and a cigar, according to experts, will give you an indescribable sensation! I mean, whatever one may say, Madeira is a unique drink that goes well with almost any pickles, the main thing is not to overdo it with the quantity.
  6. And also Madeira wine has excellent tonic properties.

  

  Wine glasses

  How to drink Madeira is actually an important question. The main thing here is not to miss, otherwise it will turn out like in that joke: “At our attempts to talk about cider, the bartender throws:“ I don't understand anything about cider ”- and pours the drink over tulip glasses for champagne”.

  So, so that there is no such embarrassment, write it down, and we will dictate slowly, so that you have time ...

  • Experts advise taking tulip-shaped glasses for Madeira wine (they are also glasses for fortified wine), thanks to which the bouquet of the drink can open up more fully.
  • At the same time, the leg of the container with a height of 4-5 cm does not allow Madeira to heat up in the palm of your hand.
  • It is best to fill the tulip glass 2/3 full so that you can “shake up” the drink a little and catch the whole palette of taste and aroma before sipping.
  • Our compatriots even invented their own version of a glass, the volume of which is equal to 75 ml (a little more vodka. Who would doubt it ...). In order not to be too sophisticated, they called this container - Madeira glass.

  When to drink

  Madera wine is ideal as a digestif, and without any accompaniment. Just sip on a drink after a hearty dinner in pleasant company. According to the Portuguese, this is the best meditation ever. However, it is not a sin to drink Madeira after dinner and in combination with biscuit, nut desserts, coffee. The chefs of elite restaurants are happy to add the drink to a variety of sauces.

  

  Rumor has it that the birth of such an unusual sauce was not without the participation of Grigory Rasputin himself, who ate Madeira in huge quantities at lunch, dinner and breakfast, washed it down with fish, meat, vegetables and even added it to tea. After the doctor forbade him to drink Madeira wine (no organism could withstand such a load), Rasputin ordered the cook to add the drink to all dishes.Needless to say, such a trick was kept a closely guarded secret from the doctors.

  1. Madeira tasting is a whole ritual.
  2. After opening the bottle, do not rush to immediately drink the drink, no matter how gorgeous it may be.
  3. To begin with, admire its rich amber color, fully enjoy the aroma that Madeira wine has absorbed into itself, because not in every drink you will find the purest sea air, the scorching Portuguese sun and a luxurious palette of selected grape tastes.
  4. Allow yourself to feel the whole play of shades and harmony of the aftertaste.
  5. And only then proceed to the most important thing - getting incredible pleasure from the drink.

  Home cooking

  Of course, a real Madeira can only be made in Portugal. But its counterpart can be prepared at home.

  

  For this purpose, not too sweet grapes are suitable (in Portugal, white varieties with sourness are used). You also need to pay attention to the madeira storage barrels.

  1. The grapes are pressed and left to ferment.
  2. Then the pulp is separated from the liquid and fixed with 95% alcohol.
  3. The strength of the drink should eventually be no more than 19 degrees.
  4. Then the fortified wine is poured into a container made of stainless steel.
  5. In order to get exactly Madeira, the wine will need to be periodically warmed up.
  6. During the first 3 months, the temperature should be 45 degrees Celsius, then the wine is kept at room temperature.
  7. It is also impossible to overheat the product, as this will spoil its taste. Of course, making homemade Madeira is troublesome, but the taste of this drink is worth it.

  nakat.im

  Interesting Facts

  A unique collection of Madeira, consisting of more than a thousand exhibits of this wine, was sold on December 8, 2007 in New York for

  • At the time of Peter I, the expression "royal Madeira" appeared. That was the jokingly called vodka of poor quality, which was handed out free of charge on behalf of the tsarist (one glass a day to all St. Petersburg workers).
  • The Madeira label, produced in Massandra, depicts a sailboat with wine barrels on deck, commemorating the legend of the origin of this wine variety. In Massandra itself, barrels of Madeira are aged in the sun on the slopes of the southern coast of Crimea.

  

  • Do not think that the inhabitants of the island of Madeira use Madeira exclusively (or at least predominantly) of all wines. They prefer lighter wines, as do the people of mainland Portugal (who, by the way, do not drink only port wine, produced mainly for export).
  • If in Portugal (including Madeira) you simply ask "Madeira" in a restaurant or wine shop, most likely they will not understand you; you have to say "vinho da Madeira" (vigno da Madeira).

  Beneficial features

  1. An interesting fact: the inhabitants of the island of Madeira practically do not drink, mainly this drink has become very popular outside Portugal. So, Jefferson, with a glass of Madeira, proclaimed the independence of America, and in Russia Pavel1 conferred the title of baron on the wine supplier. In the days of Catherine, it was poured from a bottle into small glasses and used as a medicine to raise the tone and speed up recovery.
  2. Doctors recommended that elderly people drink this drink in small doses every day. Rumor has it that Madera saved the life of Grishka Rasputin, who drank 3-4 bottles of this drink a day. Allegedly, cyanide was poured into his glass of wine, but under the influence of this sweet drink, the effect of the poison weakened, which saved him. By the 19th century, the popularity of this wine had reached such popularity that this drink began to be falsified almost everywhere. It became possible to get a bottle of quality wine from Portugal only from abroad, although this drink was counterfeited in both Europe and America.
  3. Wine producers all over the world tried to "make" port wines and other sorts of drinks, especially pseudo winemakers in Spain, France, Germany and Poland were successful in this.In the old days in Russia, madeira was produced from potato alcohol and juice in the city of Kashin, labels from Spain were stuck on the bottles. And also in the past history of Russia, the expression "tsarist Madeira" was practiced, and so it has nothing to do with this noble drink. So, was the name of cheap vodka, which was given out for free during the construction of St. Petersburg.
  4. After World War II, the excitement around Madeira wine in Europe subsided, but the production of counterfeit wine completely migrated to America. In our times, one must be careful about drinks with the Madeira (Madeira) brand, since it is basically a rough counterfeit from a surrogate with a large proportion of sugar. Such swill will not only not be beneficial, but can also harm the body.

  

  Harm and contraindications

  The drink can harm the body with individual intolerance, as well as excessive use.

  • Despite the beneficial properties, it is not recommended to use Madeira for pregnant and lactating women, children.
  • Wine can also harm people with gastrointestinal diseases, since it has high acidity, and, accordingly, it is contraindicated for them.

  Cooking use

  Roast beef with Madeira sauce

  Ingredients:

  • about 1200 g of beef;
  • 2 tablespoons extra virgin olive oil;
  • 3/4 cup Madeira
  • tomato sauce;
  • 1 1/2 cups pearl onions
  • 1 teaspoon of minced garlic
  • 1 cup finely chopped carrots
  • salt and pepper.

  

  Preparation:

  1. Pour olive oil into a large skillet. Preheat a skillet over medium heat.
  2. Season a piece of meat with salt and pepper and place in a skillet. Cook the meat for 5 minutes, turn it over and wait for the same amount. In general, both sides of the piece should turn brown.
  3. To prepare a special sauce for this dish, you will have to mix a simple tomato sauce and chopped garlic, and then add Madeira. Mix everything well and set aside until the meat is cooked through.
  4. Remove the meat from the pan, place the pearl onions and carrots in the pan and lightly fry them. When they have softened a little, pour the sauce over them and simmer the contents of the pan for another 5 minutes. Then add the meat and heat it up a little. Now the dish can be served!

  Madeira sauce

  Ingredients

  • ju-lier sauce 200 milliliters
  • Madeira 40 milliliters
  • butter 20 grams
  • salt

  Cooking method

  1. Pour the jiu-lier sauce into a saucepan.
  2. We put on a slow fire. Evaporate a little.
  3. We pour in Madeira. We continue to evaporate to the previous volume.
  4. Move the stewpan out of the fire. Add butter.
  5. Beat with a whisk. Pour into a gravy boat.

  Madeira sauce goes well with meat, steaks and fried vegetables. Bon Appetit!

  Beef steak with mushrooms and Madeira

  Ingredients

  • beef 700 gr
  • madeira ½ cup
  • shallots 1 pc
  • fresh mushrooms 100 gr
  • ¾ glass water
  • cornstarch 1 teaspoon
  • olive oil 2 tablespoons
  • salt to taste
  • ground black pepper to taste

  

  Preparation

  1. Sprinkle the steaks with salt and pepper to taste.
  2. Heat 1 tablespoon oil in a heavy large skillet and stir in the meat when it fizzes. Fry over medium heat for 5-9 minutes, turning over once.
  3. Put the finished steaks on plates and, covered with foil, leave for a few minutes.
  4. Pour 1 tablespoon of oil into the same pan and sauté finely chopped shallots in it for 3-4 minutes. Add Madeira, a quarter teaspoon of salt, a whisper of black pepper to the onion and cook for another 2 minutes, stirring quickly. Add 1 spoonful of cornstarch and chopped mushrooms and, while stirring vigorously, wait for the sauce to thicken. This will take approximately 1 minute.
  5. Serve steaks with sauce.

  Salmon fillet in green shell with mushroom sauce

  Ingredients

  • salmon fillet 800 g
  • champignons 400 g
  • shallots 2 heads
  • lemon 1 piece
  • chicken egg ½ pieces
  • bread crumbs 50 g
  • almonds 20 g
  • beef broth 500 ml
  • Madeira 100 ml
  • olive oil 20 ml
  • butter 50 g
  • ghee 50 g
  • parsley 20 g
  • cilantro 20 g
  • salt to taste
  • fresh pepper to taste

  

  Preparation

  1.Send the almonds, bread crumbs, parsley and cilantro leaves to a blender, turn it all into a green mass. Add room temperature butter, a pinch of salt, half a lightly beaten egg and stir again until smooth.

  2. Roll the resulting paste with a rolling pin between two sheets of baking paper to a thickness of about 2-3 mm, send to the freezer.

  3. Fry finely chopped shallots in olive oil until soft, then add two-thirds of the mushrooms. When the mushrooms give juice, pour in Madeira and slowly boil it to a syrup.

  

  4. Pour beef broth over mushrooms and onions and cook for half an hour over low heat. Season the broth with salt and pepper and strain through a sieve.

  5. Cut the fillet into four portions. Heat the ghee in a frying pan and fry the salmon fillet pieces on each side for about a minute.

  

  6. Preheat the oven to 180 degrees. Remove the frozen green pasta from the refrigerator and cut into rectangles the size of salmon fillets. Cover each piece of fish with a green layer: remove a strip of paper from one side of the rectangle, place it on the piece of fish, carefully peel off the paper from the other side. Send the salmon fillet to the oven - three to four minutes will be enough.

  7. Fry the mushrooms in the ghee remaining after frying the fish - you can cut them as you like, for example, into quarters. Sprinkle the mushrooms with lemon juice.

  

  8. Pour a little sauce into each plate, put a piece of fish under a green shell, add fried mushrooms, sprinkle with fresh herbs if desired.

  Madeira cocktail recipes

  Cocktail "Morning"

  • 1/3 liqueur;
  • 1/3 brandy;
  • 1/3 Madeira;
  • chopped nutmeg.

  Combine the liquid ingredients in a mixing glass and pour the resulting shake into the glass. Sprinkle the finished drink with nutmeg.

  Cocktail "Butterfly Wings"

  • 70 ml cranberry juice;
  • 70 ml of dry Madeira;
  • 50 ml of whiskey;
  • a slice of orange for decoration;
  • ice.

  Preparation

  1. Pour Madeira, whiskey and cranberry juice into a glass of old fashion with ice - stir the contents of the glass with a bar spoon.
  2. Dip a slice of orange into the finished cocktail.

  

  Cocktail "Island of Flowers"

  • 50 ml of sweet red Madeira;
  • 20 ml brandy (ordinary);
  • 10 ml freshly squeezed lemon juice;
  • 10 ml of freshly squeezed orange juice;
  • 10 ml freshly squeezed pineapple juice;
  • a slice of pineapple for decoration;
  • 1/2 orange slice for garnish;
  • 1/2 lemon wedge for garnish;
  • ice.

  Mix Madeira, brandy and fresh juices in a shaker with ice and strain into a cocktail glass 1/3 filled with crushed ice. Dip the fruit pieces into the resulting cocktail.

  Cocktail "Rocket"

  To prepare it you will need:

  • Madeira - 60 ml
  • cognac - 40 ml
  • sweet berry liqueur - 20 ml
  • dry red wine - 10 ml

  We mix all the ingredients in a shaker. Put ice in a cocktail glass. Filter the resulting mixture and pour it into a cocktail glass.

  

  Cocktail "Light"

  To prepare it you will need:

  • Madeira - 30 ml
  • cognac - 20 ml
  • dry white vermouth - 20 ml
  • lemon zest to taste

  Preparation

  1. We mix Madeira, cognac and vermouth.
  2. Pour the mixture into a cocktail glass.
  3. Add lemon zest to taste.
  4. You can put a pitted green olive into the cocktail.

  Cocktail "Egg"

  

  To prepare it you will need:

  • Madeira - 40 ml
  • egg - 1 pc.
  • mint liqueur - 30 ml
  • grated nutmeg - 1 pinch

  In a blender, mix Madeira, raw egg, liqueur. Filter the resulting mixture. Pour into a cocktail glass. Sprinkle with grated nutmeg on top.

  Madera is like a mystery woman. For people who can solve it, it will bring a hitherto unprecedented pleasure. Although its low-key appeal is not to everyone's taste. Madera is a wine that has never been an image drink, like sherry and port, which are close to it in origin.At the same time, Madeira always had her own circle of fans. The fascination with its wonderful properties sometimes turned out to be so passionate that such a favor did not even dream of trendsetters among alcoholic beverages ...

  Description

  Madeira wine (a photo of it is presented in this article) is a strong alcoholic drink originally made on the island of Madeira. A small piece of land (58 km long, 23 km wide), located near the coast of Morocco in the Atlantic Ocean, in the 15th century. was colonized by the Portuguese. At the same time, in 1515, the first news of this wine had already appeared. It successfully combines a high alcohol content and a low sugar concentration.

  Madeira's taste should contain its characteristic tones (light caramel shade, smack of roasted nut). The color can range from pale copper to rich amber.

  History of creation

  To begin with, there were barrels of ordinary wine in the holds of a Portuguese ship sailing to India. It was exposed to the rolling and high temperatures of the tropics for a long time. As a result, the trip acquired a pungent taste and an unpleasant smell, after which it was left in the basements for storage. After some time tasting the drink, the merchants found that its aroma and taste improved. After a long aging, it acquired a light smack of roasted walnut.

  Madera is a wine that gained worldwide fame in the 16th century. Dutch merchants were the first to export from their historical homeland. The Englishmen appreciated and tasted the drink best of all. Then for a barrel of this drink in England you could buy a house. At the same time, despite such a high cost, Madeira could not acquire the status of a cult drink. Although her fans included people who made history.

  Thus, the brother of Edward IV, King of England, Duke of Clarence, was at some point accused of conspiracy against the ruler and sentenced to death. He was allowed to choose the method of murder for himself. The Duke asked to be drowned in a barrel with this very wine, which was carried out. It was still about royalty. How can you refuse?

  For the fragrant and aromatic Madeira in the 18th century, another application was found. Secular ladies used it in the form of perfume, gently dipping their scarves into the drink.

  In Russia

  Madeira wine was very popular in Russia at the beginning of the last century. Historians claim that Grigory Rasputin was able to consume up to 6 liters of this drink at dinner! And he drank 3-4 bottles for sure. Once poison was poured into cakes and into his glass of wine. Incidentally, it was the sugar contained in Madeira and pastries that was able to weaken the effect of potassium cyanide. As you know, Rasputin did not die of dispatch.

  Native, Crimean, beloved

  The historical homeland of the drink is immortalized in its name. Although an ordinary Russian has a different association when he hears about the Madera Massandra wine - Crimea. The village, located near Yalta, in the southern part of the sunny peninsula, is an excellent place to grow grapes of the Sabash, Albillo, Sersial, Verdello varieties. It is from them that Madeira is made.

  This wine in Crimea began to be produced in the 19th century. And in other places, besides Massandra, Madeira wine was produced. Koktebel was no exception. One of the largest European sites for the production of this drink was set up at the winery of the same name. It is also made in the Kuban, in the Krasnodar Territory, in Armenia and Moldova. But vintage Crimean wines have always been a real standard of quality.

  Wine "Madera Crimean" ceased to be produced only once in its century-long history - during the Great Patriotic War. At the same time, collectible Massandra drinks, which are no less valuable than works of art, were evacuated to Tbilisi. In 1945 they came back.

  And at the present moment, the cool cellars of Massandra contain true treasures in the form of such an amazing drink as Madeira.Crimean wine harvests of all years (from 1900 to the present time) can be found here.

  Maderization

  Madeiran wines are made from rosé, white and red grapes. In Crimea, only whites are made. Madeira wine of Portuguese origin is interesting because the grapes used for production grow on century-old vines. After the invasion of Europe by the inexorable Philoxera in the 19th century, the vineyards were destroyed, after which they were re-grafted only on the American vine. Madeira was not affected by this misfortune. It has its own vine, Madeiran, which is time-tested.

  In the Crimean wineries, the applied wine making technology practically does not differ from the traditional Portuguese one. The only significant difference is that in the Crimea, refined grain alcohol is added to the drink, while in Portuguese and Spanish Madeira it is exclusively grape. Consequently, the taste of European wine is softer.

  Vintage

  To make Madeira wine, grapes are harvested with a sugar content of at least 23%. After receiving the necessary wine materials must be kept in oak barrels, the total capacity of which is about 300 liters. For the manufacture of barrels in the Crimea, wood from the Krasnodar Territory or Moldova is used.

  Madeira is poured mainly into old barrels. Too strong saturation with oak tannins is contraindicated for this drink. Before pouring new wine into the container, it is renewed every time. To do this, a person climbs inside and scrapes 5-7 mm of wood.

  Excerpt

  Madeira wine "dries up" during aging - evaporation is about 30%. At the same time, according to the technology used in Crimea, after that the barrels are topped up so that the total volume of the contents is 60-70% of the entire container. The created layer of air is needed to make this drink.

  The wine contained in barrels is brought to the required condition, being on average 3-4 seasons on sunny grounds at a temperature of 35˚С. And then the barrels are sent to the cellars for two years. Here, in the coolness, there are bottles - large oak vessels with a total capacity of more than 2 thousand liters.

  Wine materials are blended if necessary. Madera is almost always a blended wine. Basically, at least 3 grape varieties are used for its production. Madeira in Crimea is often made from grape varieties traditional for this wine - these are Verdello, Albillo, Sersial, Shabash. This wine is created from grapes of the 1st vintage. At the same time, the finished drink contains 20% alcohol and 4% sugar.

  The best Madeira is vintage. This wine is made using traditional technology. Ordinary wines are produced according to a simplified scheme. Their maderization takes place in artificially heated sealed containers. The aging period of such a drink is only 1 year.

  Grape varieties

  The vine was planted in Madeira in the distant 1421. The volcanic soil and climate of the island turned out to be favorable for the plant. Of its best varieties, it is worth highlighting:

  • black (red): Ferral, Batar and Tinto Negra Mole;
  • whites: Malvasia, Verdello, Vidon, Boal, Sersial, Muscatel and Alicante.

  Malvasia

  Malvasia is an excellent liqueur wine made from the grapes of the same name. It has a wonderful bouquet and a sweet, very pleasant taste. Malvasia is made from selected berries, which are harvested in several passes (as they ripen), while the highest grade of this wine, called Pigno, is made by lightly pressing the berries.

  Wine production in Madeira has declined greatly since the onset of the Oidium Tuckeri fungus, while in the period 1852-1857. it stopped altogether. After a remedy was found against this disease of the vine, viticulture began to develop again; but in the early 80s of the XIX century phylloxera appeared here, after which the culture of grapes began to regress until the moment when the American vine was brought, which we have already mentioned earlier.

  "Current Madera" is considered the lowest category of the drink. This wine goes on sale five years after production. The rest of the species are aged for 10 years and only then are bottled. Madera is a long-lived wine. There is an opinion that this drink can be stored for as long as you like.

  Gustatory and visual aesthetics

  The lifespan of Madeira is much longer than that of the same dry wines. The drink is great after 150 years. Bottled Madeira is stored horizontally in cellars. From long storage, the bouquet is only ennobled.

  The young wine, which is only 1-1.5 years old, is matte (the year of production of the young Madeira is not indicated on the labels). After aging for 25 years, this drink acquires an interesting matte sheen, like that of olive oil. The taste softens, becomes velvety. A wine aged for 50 years or more gives the tongue a feeling of silk. Experts say this. At the same time, the aroma of pear, fig, quince is added to the characteristic aftertaste of a roasted nut, and date tones are revealed.

  The drink is good for an afternoon break. The combination of wine with a cigar is very successful, in the taste of which nutty tones are clearly expressed. It's worth experimenting though and trying to find your own options. Most likely, they will differ from the classic ones. Although in any case, the Madeira lover and the cigar lover will be right.

  Finally

  Now you know what Madeira wine is. Reviews indicate that this is a fairly strong alcoholic drink with an interesting taste that cannot be confused with any other. Today, consumers have a choice of wine made in our country, in Crimea, or somewhere abroad. Of course, this pleases Madeira lovers.