The promise of good booze and food brought local industry insiders together for a luncheon in the Liberty Hotel Ballroom on June 11, hosted by the Madeira Institute of Wine, Embroidery and Handicrafts. Guests sampled ten types of Madeira before enjoying a meal of pairings, with traditional Portuguese foods. Bottled on the island of Madeira, off the coast of Portugal, grapes are harvested between mid-August and mid-October and fortified into what most Americans equate to something similar to a Sherry. Sure, they’re both considered wines to sip instead of guzzle, and the higher price point makes them less accessible, but Madeira and Sherry are as different as they are similar. Madeira’s guidelines are strict and only a handful of wineries produce the amber-colored goodness, all located on the small island.
The afternoon was spent learning to distinguish the different characteristics between a Sercial (dry), Verdelho (medium dry), Boal (medium sweet) and Malvasia (sweet), and trying each. Colheitas, aged in oak barrels for a minimum of five years, were lighter and fruiter than their much older Vintage counterparts. In order for Madeira to become a Vintage, it must marinate in the wood for at least twenty, resulting in a dry, sweet acidity that pairs perfectly with chocolate. By the end of the afternoon, everyone learned Madeira’s uses outside of sipping and sauces.
Check out pics from the afternoon below:
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