MADEIRA – America's colonial favorite...
Indispensable in cooking, delicious as an aperitif, this unique fortified wine from the Portuguese island of Madeira was immensely popular during America's colonial era. The inherent flavor of all Madeira is that it has a slightly "baked" character. Madeiras are made from dry to sweet: Rainwater – driest (but not bone dry); Sercial – medium dry; Verdelho - delicate aromas and flavors of nuts, and toffee; Bual – rich, medium dry - medium sweet; Malmsey – rich and sweet; Malvasia – quite sweet. |