Madeira is a fortified wine produced on the Portuguese island of the same name located in the Atlantic Ocean off the coast of Africa

On November 18th I attended a seminar and a seated tasting courtesy of the Madeira Wine Experience which wanted us to “discover the beauty and versatility of Madeira wine”. The tasting was held at a venue at 9 West 8th Street in the West Village of Manhattan.

A unique feature of the wine how it is produced by heating it. This was discovered when barrels of the wine were put in ships for the voyage to the new world and the heat and humidity in the hold of the ship caused the wines to oxidize and get their distinctive flavor profile.

The wine was one of the favorite tipples of the founding fathers in colonial America, George Washington toasted the signing of the Declaration of Independence with a glass of Madeira.

The better wines are bottled by the grape varietal with a range from the driest to the sweetest. Those varietals are Sercial, Verdelho, Bual and Malmsey. Colheita designated wines are from a single variety with a minimum aging of five years in wood.

I have to admit that my experience with Madeira was not too extensive, mostly sampling inexpensive, mass-produced wines, so I was looking forward to the seminar. There was some really excellent Portuguese food served at the Luncheon as well.

Seminar

2017 Barbeito Vinha da Laje Sercial: Clear light brown, closed nose of caramel with melon and sweet flower notes, moderate sweetness and tart acidity.

1995 D’Oliveiras Tinta Negra: Clear medium brown, wood, tree bark and some earth on the nose, juicy with kiwi notes, moderate to low sweetness, nice acidity.

2013 Miles & Cossart Cossart Gordon Bual: Clear medium amber, saline, dark chocolate and dark sugar on the nose, chewy with smoky almond notes, moderate to low sweetness with good acidity.

2000 Henriques & Henriques Boal Single Harvest: Medium to dark amber, roast nuts and dirty sugar on the nose, juicy with saline and nut notes, nice acidity.

1999 Justin’s Broadbent Madeira Colheita: Clear dark amber, barnyard, roast meat and burnt sugar on the nose, chewy with crisp acidity with dark chocolate notes on the lingering finish.

2010 Blandy’s Colheita Malmsey: Clear dark amber, caramel, saline and tree bark on the nose, juicy with smoke notes, crisp acidity.

Luncheon

Cossart Gordon Verdelho 10yr

Vinhos Barbeito Savannah Verdelho Special Reserve

Tender grilled octopus served with vesuvio tomatoes.

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Blandy’s 10yr Sercial

Pereira D’Oliveira 1990 Sercial

Potato Pave, sheep milk cheese and oyster mushrooms

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H & H Boal 15yr

Carne de Porco/Iberico Pork and Clams

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Justino’s Madeira Malvasia 10yr

Fig Tart