A fortified wine that has been made on a Portuguese island off the coast of Morocco since the 15th century.
Island in the Atlantic Ocean off the coast of Africa, long noted for its fortified wines. Wines of this type are also produced in the U.S.
Portuguese island in the Atlantic, about 400 miles off the coast of Morocco that produces an interesting fortified wine of the same name.
Madeira is a fortified wine that comes from the island of the same name. Drunk as an apéritif, especially served chilled, but also used in cooking where it is similar to a dry sherry.
A distinctive, fortified (to which brandy is added), amber colored wine. Used as a dessert wine; originated from the Portuguese island of Madeira.
A wine named for the Portuguese island of Madeira where it was first produced. Wine called madeira is produced in other countries, but the original and best madeira comes from the island itself. Wine has been made on its steep, terraced volcanic slopes for many centuries and it has evolved into a rich fortified wine not unlike port. It differs from nearly all other wines in that it undergoes a heating process called estufagem giving it a unique character. Traditionally, it is made in four styles named for the principal variety of grape used in each. They are, in increasing order of sweetness and depth of colour, Sercial, Verdelho, Bual and Malvasia, or Malmsey. In this century, a large portion of madeira has been produced from the inferior Tinta Negra Mole grape, though recent years have seen a return to the traditional varieties. At its worst, madeira is an excellent, widely-used cooking wine, but at its best it is a grand wine, rich and fascinating in character and incredibly long-lived, some wines seemingly just hitting their stride at a century or more. See also maderization.
(Mah-DER-ah) - Portuguese island in the Atlantic off the North African coast, producing an unusual fortified wine of the same name. Very popular in the U.S. during Revolutionary War times, the Madeira trade was an important part of the young nation's economy.
Fortified wine heated during aging, ranging in flavour from sweet to very dry, which can be used in both sweet and savoury recipes, while the lighter versions make an excellent aperitif.
an island filled with trees and flowers, where the summers are mild and winters are soft
A fortified wine named for the island on which its grapes are grown, in the Atlantic 400 miles off the coast of Morocco. The wine is gradually "cooked" in a heated storeroom to over 110 degrees F, then allowed to cool over a period of months. Styles range from dry apéritifs, made from the Sercial grape, to rich, sweet Boal and Malmsey.
A rich, white fortified wine resembling Sherry originally produced on and named after the Portuguese island on which its grapes are grown.
Sweet-amber dessert wine originated on the Portuguese island of Madeira.
(muh- deh-rah) is a dessert wine made on the Portuguese island of Madeira.
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 Madeira Also see: Madeira Sauce
The process which white wine becomes flat and dark due to excessive aging or poor storage.
A blended and fortified Portuguese wine.
a wine resembling sherry traditionally produced in the Madeira Islands, a chain of 8 islands off the northwest coast of Africa.
Madeira is a dessert wine, much like sherry, which comes from the Portuguese island of the same name.
Portuguese island in the Atlantic from which come rich, sherry-like dessert wines.
Grapes for this fortified wine are grown on the steep, terraced hillsides of this rocky isle. Madiera island is west of Morocco and just south of Spain's sherry district, Jerez, in the Atlantic Ocean. Look for bottles marked with one of the four prime grape types, sercial, verdelho, bual, and malmsey (or malvasia). Sercial is the driest and lightest; verdelho is nutty and dry; bual is slightly sweet; and malmsey is dessert-sweet. Rainwater is an in-between style that may be made up of the lesser quality tinta negra mole variety. It has less distinction but is great for cooking. Madiera has the ability to withstand heat, oxygen, light, and anything you throw at it. It has already gone through a baking process so it will not spoil even after opening. Keep a few bottles around and experiment both in cooking and sipping after dinner.
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.