Madeira is an autonomous region of Portugal located in the north Atlantic Ocean that is best known for producing unique fortified wines. The wines where first produced as “table wines”, but during the 15th century, when the island was used as a supply port by colonizers traveling from Europe to America, producers started adding neutral alcohol to the wine and heating it to prevent spoilage during long voyages. The most planted grape is the red Tinta Negra, but four noble white grape varieties are used to make premium Madeira: Sercial, Verdelho, Boal, and Malvasia, labeled by sweetness level. Distilled grape spirit is added to the wine to stop the fermentation while there is still sugar present. The fortified wine is then heated for prolonged periods of time in stainless steel tanks known “estufagem” or warm rooms known as “canteiros”, giving it aromas of toasted nuts, dried fruits, and caramelized sugar. The resulting wines can range from off dry to very sweet with around 20% alcohol content and, in some of them, the ability to age for 80 years. Blandy’s, one of the classic Madeira producers, creates a “Rainwater” the lightest style of Madeira with flavors of fresh ginger and preserved lemons, and a “Malmsey”, the sweetest style that carries aromas of coffee and dried figs.
Author: Maytte Rivera
