A wine named after the island where it's made, Madeira is a sweet, fortified wine often served as an after dinner drink Madeira is also a very good cooking wine Recipe: Pork Medallions with MadeiraAlso see: Madeira Wine & Winery Guide
A process in which white wines become flat and dark due to excessive aging or poor storage The term is derived from Madeira wine which is dark
Is a fortified wine produced on the Portuguese island of Madeira It is light to medium amber Grapes are harvested, stuffed into vats by foot (to this day) and pressed to extract the juice The juice is then partially fermented before alcohol is added to stop the fermentation The wine is placed in vats, heated then aged (see sherry "Solera method") before it is bottled and sold There are 4 different Madeiras: Sercial, Verdelho, Boal and Malmsey (ranging from Sercial, the driest, to Malmsey, the sweetest) Best enjoyed at 14 to 18°C (57 to 64°F) in a sherry glass as a cocktail, with dessert or blue cheese
1 Fortified wine, resembling sherry, produced in the Maderia Islands, a possession of Portugal, that consists of eight islands off the northwest coast of Africa The wine is aged between four to six months in casks in a very warm chamber 2 (muh-DEH-rah) Portuguese island in the Atlantic from which we obtain rich, Sherry-like dessert wines