Madeira, types of wine, culinary uses

Madeira, the island of eternal spring, became a major supplier of wine in the 17th century, its distribution and popularization aided by pirates, and from 1663 onward, it was shipped directly to the English colonies. Discovered in 1420 by the Portuguese explorer João Gonçalves Zarco, the archipelago was presented to the world as a flourishing island with dense forest cover, hence the name Madeira, meaning "wood." The island became a staging point for sailors crossing the Atlantic Ocean, and sugar production subsequently began on the island. Over time, with this raw material in abundance, wine production began, facilitated by the volcanic soil. This wine can be dry or sweet, white or red. Due to its sweetness, it is usually used as a dessert wine.

Madeira is produced using an exclusive recipe, aging the wine in a so-called hot sauna, or "estufa." For Malvasia and Bual, the grape juice is fermented with the skins for a period of time to extract tannins and aromas. The wine is then chilled in oak barrels and then shipped worldwide. The unique quality of Madeira stems from its complex bouquet, which develops during aging and depends on the maturation conditions, the wine material, the tannin content, and the effects of sulfur.

There are varieties of Madeira specifically designed for culinary use. They contain a small amount of salt and pepper to add a piquant flavor.

In addition to its use as a dessert and for culinary purposes, Madeira is often served at tastings due to its unique, long-lasting taste, which is of interest to wine connoisseurs.

Madeira wine is fortified, meaning it is fortified with alcohol not naturally, but at a specific stage of fermentation. It has an alcohol content of 19-20% and is made from four high-acidity grape varieties with a sugar content of 2-7%: Malvasia, Bual, Verdelho, and Sercial. The flavor of these varieties ranges from dry to sweet. Madeira is served in 75 ml glasses, allowing for the fullest aroma, and the tall stem prevents the wine from warming up from the palm. The glass should be two-thirds full.

Malmsey — This is the name Malvasia is cultivated on the island of Madeira. This grape variety, made from raisins, produces a liqueur-like Madeira with caramel notes. In Rus', this variety was used for communion in the 9th century.

Bual - semi-sweet Madeira with a hint of maple syrup, served as a digestif.

Verdelho - from this blended grape variety, dry Madeira Massandra is produced, with the taste of roasted nuts.

Serchial The harvest of this grape, related to the Riesling grape, occurs from late autumn until November. Madeira Sercial ripens more slowly, developing a rich, piercing flavor with hints of citrus.

After preparation, the wine is kept for a long time at a temperature of 60° C, after which it undergoes several fermentation processes.

To increase the alcohol content of wine, 96% ABV grape spirit is used. This process is called fortification. Fortification halts the fermentation process and oxygen consumption. For each variety, fortification occurs at different stages, corresponding to the degree of clarity of each type of wine produced.

The finished product is shipped to stores. Depending on its shelf life, the wine is aged for 5, 10, or 15 years. While the recipe for Madeira doesn't actually require aging, it has been noted that this process significantly improves its shelf life.

Madeira in cooking

There are varieties of Madeira specifically for cooking; they are made with the addition of salt and pepper. Madeira is added to sausages. If you can't find these, you can use dessert wine in cooking. It can be either red or white.

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Roast beef with Madeira sauce

Ingredients:

– about 1200 g of beef;
– 2 tablespoons extra virgin olive oil;
– 3/4 cup Madeira;
– tomato sauce;
– 1 1/2 cups pearl onions;
– 1 teaspoon chopped garlic;
– 1 cup finely chopped carrots;
- salt and pepper.

Preparation:

1. Pour olive oil into a large frying pan. Heat the pan over medium heat.

2. Season the meat with salt and pepper and place it in the pan. Cook for 5 minutes, flip, and cook for another 5 minutes. Both sides should be browned.

3. To make a special sauce for this dish, combine simple tomato sauce and chopped garlic, then add Madeira. Mix well and set aside until the meat is cooked.

4. Remove the meat from the pan, add the pearl onions and carrots, and lightly fry them. Once they've softened slightly, pour in the sauce and simmer for another 5 minutes. Then add the meat and reheat briefly. Now the dish is ready to serve!