Madeira wine
Madeira wine
Madeira was first shipped to Europe in 1515, to the court of King Francis I of France. Shippers found that the mere act of shipping the wine through the equator helped its ageing process. So they filled pipes with the wine and purposefully used it as ballast on ships, to let it age! Because of this, Madeira became known as vinho da roda, or "wine of the round voyage."
Madeira was highly in demand in young America, being enjoyed by Benjamin Franklin and by many Colonial Americans. Even now is quite popular, and often is a key ingredient in delicious recipes.
Madeira is made with four varieties of grapes, and a bottle of Madeira should be labelled according to which were used in it. These are:
sercial, a very dry taste, light colourverdelho, medium dry, golden colour
bual, medium sweet, velvety, dark gold to brown
malmsey, the original grape, sweet, chestnut-brown
Madeira is often made in the "refreshed" manner - a batch is made, and the following year the new wine is added in with the old wine. This allows the flavour to remain consistent.
The grades of Madeira are:
Reserve: 5 years or older
Special Reserve: 10 years or older
Extra Reserve: 15 years or older.
One style of Madeira is known as "rainwater" - this is made from the verdelho grape. The name is said to come from the days when barrels left outside for shipment absorbed rain through the wood and became slightly diluted.
Madeira goes wonderfully with cheese, and works great as a pre-dinner sipper. The heavier Madeiras also work well as a post-dinner dessert drink, for sipping by the fire. It should be served relatively cool, around 55-60 F, like a port. It can be served in a port-style glass, small and thin.
Madeira is normally a drink-now wine - it doesn't need ageing But since it is fortified, it can also last a long time after opening. That is, if you can keep yourself from enjoying it after dinner each evening! It also does wonderfully in cooking - it's a key flavour component in many dishes.
Madeira goes wonderfully with cheese, and works great as a pre-dinner sipper. The heavier Madeiras also work well as a post-dinner dessert drink, for sipping by the fire. It should be served relatively cool, around 55-60 F, like a port. It can be served in a port-style glass, small and thin.
The Blandy's Twist Cocktail
Blandy’s Duke of Clarence
Lemonade
Ginger Beer (optional)
Vodka (optional)
1 Lemon juiced
2 Limes juiced
1 Orange
Cucumber
Strawberries or seasonal fruit
Fresh mint
Plenty of ice Half fill a pitcher with ice, pour over Blandy’s Duke of Clarence Madeira and top up with two parts lemonade. Add the freshly squeezed lime and lemon juice. Add thin slices of orange and seasonal fruit, fresh sprigs of mint and slices of cucumber. Stir gently and serve.
For a spicier version top up with equal parts lemonade and ginger beer.
For a feistier version add a generous slug of vodka.
This is a new Madeira cocktail that was created by Ben Reed - a leading writer on cocktails and one of London’s top ‘mixologists’. Blandy’s Twist is made from Blandy’s Duke of Clarence Rich Madeira. Its full raisin and caramel flavours blend well with fresh fruit and mint and the natural high acidity of this wine adds a refreshing ‘twist’ to the cocktail.
This is a new Madeira cocktail that was created by Ben Reed - a leading writer on cocktails and one of London’s top ‘mixologists’. Blandy’s Twist is made from Blandy’s Duke of Clarence Rich Madeira. Its full raisin and caramel flavours blend well with fresh fruit and mint and the natural high acidity of this wine adds a refreshing ‘twist’ to the cocktail.
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