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Madeira in Uvinum's blog

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Fortified wines for cooking: marsala, porto, sherry


 - The wines are our closest ally in the kitchen, not just for that shot that we took while we cook, but for the variety and intensity of flavors and aromas that are achieved by adding them to our recipes. While my neighbor is the largest specialist I know about cooking with wine, as I think all his recipes include its secret ingredient (by all accounts): old wine, I also use Marsala, Porto, Sherry and Madeira to cook quite often.

Many people know the benefits of these wines to accompany desserts. A glass of Porto with some almond cake bearing some black chocolate ... mmmhhhh delicious! Or that sherry, in all its varieties, which take us from the appetizer, to the food (yes, of course you can eat with sherry, choosing the right variety) to get to the desserts and coffees, that may become mythical if you know a good wine to accompany sweet or fragrant Jerez.

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Madeira Wines

 TAGS:Vino de Madeira

Madeira Wine is a Portuguese fortified wine produced on the islands of Madeira (Portuguese islands of the Atlantic Ocean). This wine is the main product of this region's economy besides also being a symbol of Madeira for the world. The Madeira Wine is famous for its undeniable taste and for being part of Portuguese gastronomy.

The history of the Madeira Wine

The elaboration of Madeira wine almost goes hand in hand with the discovery of the island in 1419 it was on the orders of Prince Henry, who introduced the first grape varieties from Candia (Greece), shortly after began arriving strains like Tinta Negra Mole, Sercial, Bual and Verdelho.