"Madera Massandra": reviews, description. Madeira wine - history, description, useful properties and harm of Madeira how many degrees

We do not choose good alcohol in order to lose control of the situation and our emotions. We take it to fully experience the atmosphere of the evening, to celebrate a really significant event, to be with friends or a loved one. Therefore, good alcohol cannot be cheap. Still, they put their soul into it! If you want an original strong wine, then the ideal choice is Madera Massandra. This drink has a rich bouquet, delicate but very strong aroma, pleasant taste and long aftertaste.

From the history

"Madera Massandra" is a fortified white wine with a single producer in Crimea. The biography of this alcoholic drink dates back to 1892. From time immemorial, the basis was very sweet grapes of the varieties Albillo, Verdello and Sersial. Such a long history certainly suggests that the drink should have its own flavor. Of course it is. The maderization process became special, the meaning of which lies in the five-year aging of the wine, for which oak barrels are used. By the way, exposure is in open sunlight. Because of this special feature, the Crimean "Madera Massandra" was named "twice born by the sun". The aging process takes about 40% of the original volume from the wine, but this is a reasonable price to pay for the opportunity to enjoy a truly unique drink.

Why drink?

"Madera Massandra" is a real mystery for a true gourmet, because it is a "masculine" drink with a truly "feminine" essence. This wine is compared to a woman-mystery, a woman-coquette, able to give an unprecedented pleasure, if you reveal her secret. The attractiveness of such a "lady" is distinguished by discreetness, but hidden charisma, because of which, once you try it, it is impossible to refuse a new use. This wine could never be called an image drink. His presence at the festive table was never obligatory. This is not sherry or port, although these wines are close in origin to Madeira. But this unique one could always boast of his circle of fans. Even the name itself was pronounced aspirated, and the fascination with the wonderful properties of the drink was compared to passion. Such honors were never dreamed of by the recognized trendsetters of alcoholic fashion. Drinking wine in one gulp is a thoughtless waste. Here you need to enjoy the bouquet, breathe in the fumes and taste it drop by drop in order to understand the true value of drinking. Why drink it? Yes, to feel the taste of real wine to the last drop!

From the very beginning

Madeira, or Madeira - this was the name of the wine in those ancient times, when it was made on the wooded island of the same name in Portugal. The principles of manufacturing and aging have survived unchanged to this day. Therefore, even today, a sugaramine reaction occurs in wine, which explains the amber color and caramel-nutty notes in taste and aroma.

The first vines on the island of Madeira took root in 1453. It was that year that can be considered a prerequisite for the emergence of the drink, but in fact, chance helped. Portuguese ships carried wine to India, but because of the calm they drifted for a long time in equatorial latitudes under the scorching sun. The wine had to be transported to Europe, but at the end of the trip, the drink changed its taste and aroma, getting in the process shades and caramel.

There is another version of the origin of Madeira, according to which the stony moist soil of the island did not allow building cellars, and the wine had to be stored in the attic, where the sun warmed it.

The beginning of a long journey

World fame came to the drink in the 16th century, when Dutch merchants began to take it for export. The first admirers were the British, who could sell a house for a barrel of a drink. The high cost did not prevent wine from acquiring the status of a cult alcohol. There were great people among the fans. For example, the Duke of Clarence, brother of Edward, King of England, who was sentenced to death, wished to be drowned in this guilt. In the 18th century, ladies used Madeira as perfume by dipping their scarves into it. But in Russia at the beginning of the last century, the drink was highly respected by Grigory Rasputin himself, who could consume 5-6 liters of wine for dinner. Even poison was poured into his glass of wine and cakes. By the way, it was the sugar (!) Contained in the cakes and wine that weakened the effect. After all, Rasputin did not die of poisoning. Considering that he was a tough man, his love for ordinary wine would have aroused mistrust, but "Madera Massandra" reviews, ratings and strength have always matched the unique drink. At international exhibitions, the drink received 10 gold medals!

Crimean pride

The historical homeland of the drink has remained immortalized in its name, but when Russians mention Madeira, an association with Crimea arises. Indeed, the village near Yalta, located in the southern part of the peninsula, is an excellent place for growing Shabash, Albillo and Sersial grapes. The largest beverage production site in Europe has been set up. By the way, Madera Massandra is produced in the Kuban, Krasnodar Territory, Armenia and Moldova. from the Crimea has always been considered the standard of quality. Only once did the work on the production of wine cease. This was the period of the Great Patriotic War. But the drinks were evacuated to Tbilisi, as they were of value akin to works of art. Home wine returned only in 1945. Now in the Crimean basements they contain the harvest of all years, from 1900 to the present day.

Maderization

Rose, white and red grape varieties are used to make Madeiran wines. In Crimea, however, they do it only on the basis of white. The grapes grow on centuries-old vines, as they did on the Portuguese island. differs from the original recipe only by the addition of refined grain alcohol instead of grape alcohol. Therefore, the taste of European wine is softer. The drink is aged in barrels, the wood for which is supplied from Moldova or Krasnodar. These should be old barrels, as the strong saturation of oak tannins has a negative effect on the taste of the wine. Therefore, before pouring wine into the barrel, a person climbs inside and scrapes off the top layer of wood. This is what makes Madera Massandra different from other drinks. Testimonials from the tasters confirm the fact that even today the wine retains the unforgettable taste of the past. At the same time, the drink does not become obsolete, but remains forever young and relevant. Isn't that the dream of a true winemaker ?!

Buyers say

Our people love good wine, but they are in no hurry to overpay for it, so a recognized brand is the key to success and commercial benefits. Madeira withstands a long time under the scorching sun and only gains its taste and aroma. Helps to enrich wine and air space in containers. For several seasons in the sun, Madeira reaches the desired condition, after which it goes to the basement. By the way, the wine stays cool for several more years before it goes to the buyer. If necessary, Madeira is blended. There are factories that manufacture products using simplified technology. They have maderization which is carried out in artificially heated barrels. Withstand such analogs for only a year.

The artificial "Madera Massandra" also receives diverse customer reviews, but one can immediately conclude that this is a product of more mass consumption. The strength remains at the level, but the caramel-nut tones of the drink recede into the background. The result is wine for a banal feast, not ambrosia for the elite!

Drinking tradition

This noble drink deserves respect and consideration of the rules for its use. This is the only way you can enjoy the full potential of wine. Madeira is an excellent aperitif, provided the doses are moderate. If you cool the drink a little, then it can be harmoniously combined with snacks and hot dishes. The wine has a very pleasant smell, but the taste is harsh for the first time, and therefore it may not be very pleasant to stretch the process and drink in sips.

If you decide to taste Madera Massandra wine, how to drink it correctly? Slowly, but confidently. Pour alcohol into tall-stemmed tulip glasses. Remember not to heat the glass and only need to fill it two-thirds full. This way, the person can shake up the wine and catch the additional flavors before sipping. Uncork the bottle and let the wine breathe.

Serve with soul

A true connoisseur of elite alcohol will not allow himself to eat processed cheese. The serving process is very important to the mood and feel of the guests. So, "Madera Massandra" appeared on your table. What is this drink served with? Let us recall that Madeira is a long-liver, capable of being stored for as long as you like. So you can buy it in advance and for future use. If the wine has been aged for more than 50 years, then notes of pear, fig, quince and date are added to the nutty aroma. This drink should be served in the afternoon with a variety of snacks. Fruits and peanut butter sandwiches work well. The taste of cigars is revealed in a new way with wine. Madera sets off the taste of ham and smoked meat. And, of course, it is worth remembering Rasputin and having a snack of wine with cakes. This is a delicious dessert with alcoholic notes!

Wine has a truly amazing history that begins in the 16th century. It was born on a volcanic island in the Atlantic Ocean of the same name. While exploring new lands near the Iberian Peninsula, the Portuguese discovered an island with a fertile climate, covered with lush vegetation. They named it Madeira, which literally means "forest". Having mastered it, the inhabitants began to develop winemaking, since the climate and soil contributed to the cultivation of vines.

One day, a merchant from Madeira received an order from India for the supply of local wine. The drink was loaded onto a ship and sent on a long voyage that lasted several months. By the time the wine arrived, the customer fell ill and died, and his heirs refused to pay for the order. The wine was again loaded onto the ship and sent back. The merchant was in despair, he was threatened with complete ruin. Deciding to commit suicide so as not to bring shame on his family, he wanted to drink one last wine from the barrels that had returned to him from India. Imagine his surprise when, filling the glass, he found that the wine had changed color and smell. And having tasted it, he came into complete admiration and forgot about the troubles that befell him.

He invited his friends-winemakers to the tasting, and they confirmed that the wine had become of higher quality and acquired an amazing rich taste. Not fully understanding the reasons for such a remarkable transformation, winemakers from Madeira from that time on specially began to transport Madeira on ships to India and back. After returning, the wine was poured into bottles on the label of which there was always a mark “Returned from India”. Later, the wine was simply aged in the open air in special solariums, even a special term "maderization" appeared.

Now it is a fortified wine, which can be of two types: dry or dessert. The unifying feature is the aging of the wine material at a sufficiently high temperature (about 30-45 ° C) for a considerable time. As a result, a sugar-amine reaction occurs in wine, due to which it gets an amber color and caramel-nutty nuances in taste and aroma. The alcohol content in Madeira is quite high (19-20%), and the sugar content is only 3-7%.

For production Madeira only four grape varieties are used - Verdello, Sersial, Malvasia and Boile.
Verdelho produces semi-sweet and semi-dry Madeira with delicate caramel shades. The drink turns out to be incredibly soft, with light sour notes.
The driest Madeira is produced from Sercial grapes, which grows in the coolest parts of the island of Madera and ripens rather slowly. Young wines made from this variety are very sharp, slightly spicy with a piercing citric acidity, they are almost impossible to drink. But after 7-8 years of aging, the taste changes, it becomes more graceful, soft and even a little refreshing. Bual is a very rare grape that grows exclusively on the southern shores of Madeira. The wine obtained from it contains pleasant sweet notes that harmoniously balance the bitter acidity. The piquant sourness that appears after a relatively short aging period pleasantly sets off the subtlest flavor of nut and butter.
The Malvasia grape, which grows only in the hottest parts of the island, produces incredibly full and rich red wines. This type of wine is the most popular, as it is preferred by the majority of fortified wine lovers who live not only on the island, but also in other countries of the world.

The best manufacturers Madeira today there are two companies: Henriques & Henriques, which manages to create more concentrated, but at the same time, incredibly light fortified wines, and Madeira Wine Company, which produces the famous Madeira Cossart Gordon with an incredibly subtle and restrained bouquet in taste and smell.

The inhabitants of the island of Madeira even came up with a proverb that says "In Madeira there are and always will be only two creators of the best wine - these are Henriques and Henriques" (play on words). Madera of this company has been produced since 1420, it was she who began to spread this drink around the world. The winery still contains the descendants of the first Portuguese king, who own the largest farmland on this island.

In Russia, Madeira is produced by the only manufacturer - GK NPAO "Massandra" in Crimea since 1892. For the production of grapes, the sugar content of which reaches 20% is used. The wine is aged in oak barrels for 5 years in a special Madeira area under the open sun. During the production process, the wine loses about 40% of its volume. The alcohol content in Crimean Madeira is 19.5%. The color of the drink is golden. In the flavoring bouquet, shades of red-hot walnut are clearly felt.

Is a fortified wine that was first produced on a small island called Madeira. This area is incredibly picturesque and famous for its beautiful, very dense forests. Even its name, Madeira, this area received thanks to the vast territories occupied by forests, because translated from the official Portuguese language "Madeira" means "forest". The size of this peculiar wonder of the world in its most extended parts does not exceed 58 kilometers by 23 kilometers. This islet is located in the Atlantic Ocean, about 644 kilometers from the coast of Morocco. It was colonized by the Portuguese in the 15th century, and in 1515 the first fortified wine called Madeira was produced on this island. In this wine, the manufacturer managed to perfectly combine the incompatible: a fairly high alcohol content (about 19-20 percent) and a low sugar concentration (only 3-7 percent).

To buy the most suitable drink for you, you should understand a little about all the intricacies of its production. Madera belongs to the class of highly oxidized wines and has a rather bright, complex aroma with an airy spicy-resinous taste, in which an almond hue with sherry-cognac notes, as well as tones of hazelnuts and rye crust of fresh bread, are clearly traced.

The island has very little space for growing vineyards, the size of the bushes is often incredibly small, and all the vineyards are owned by different owners. The vines grow unusually, there is a distance of about 3 meters between them, and in this remaining space, other necessary agricultural crops are often cultivated to save territory. Therefore, it is simply impossible to use any modern equipment for harvesting, all processes are carried out only by hand. Therefore, Madeira wines are always of high quality and are distinguished by their unique soft taste. Perhaps it is because of this that today so many connoisseurs of elite alcohol want to buy Madeira.

For the production of fortified Madeira wine, only four noble grape varieties are used - Verdello, Sersial, Malvasia and Boile.
Verdelho - this grape variety is used to produce semi-sweet and semi-dry Madeira with delicate caramel shades. This drink is incredibly soft, but at the same time it contains sour notes.

Sercial - This grape grows in the coolest parts of the island, located at a significant height in relation to sea level. Such grapes ripen very slowly, and the driest Madeira is produced from it. Young wines made from this variety are very sharp, light, slightly spicy with a piercing citric acidity, they are almost impossible to drink. As they say, not for everybody. After 7-8 years of exposure, the unpleasant harshness subsides a little and a more elegant, soft and even slightly refreshing taste begins to form.

Bual is a very rare grape that grows exclusively on the southern shores of Madeira. Wine from this grape is obtained with medium body, in which pleasant sweet notes fully balance the bitter acidity. The piquant sourness that appears after a relatively short aging period pleasantly sets off the subtlest flavor of nut and butter.

Malvasia, or Malmsey (Malvasia, Malmsey) - This variety grows only in the hottest parts of the island, this grape produces incredibly full, rich red fortified wines. Despite the fact that a slight acidity is present in them, it does not spoil the general idea of the drink at all, but only successfully complements it and makes it more alive. We can say that this type of Madeira is "international", as it is preferred by the majority of fortified wine lovers who live not only on the island, but also in other countries of the world.

Tinta Negra Mole - It is believed that red, juicy Madeira is produced from this grape variety. Young wines from this grape have a pleasant pinkish hue, which turns into amber during aging, and the taste becomes lighter and more intense at the same time.
Terrantez - This grape variety is very rare in our time due to the phylloxera epidemic. It is very much appreciated as it produces fortified wines, the taste of which combines the lightest astringency and pleasant sweetness. Now experts are struggling to restore this grape variety, as it is he who is most suitable for the production of amazing Madeira.

Has been a popular drink among many great people. Thus, William Shakespeare's passion for Madeira, described in many historical sources, is by no means a fictional legend. There is also a historical record that describes the last will of Duke George of Clarens, the elder brother of King Edward IV. The duke, sentenced to death, was allowed to choose the type of execution himself, and he asked to drown himself in a large bath with the sweet Madeira Malvasia. His last "will" was carried out in 1478 in London, in the Tower.

The history of the emergence of such an interesting drink as Madeira is as follows: according to legend, the wine merchants of the island of Madeira transported barrels of wine to India, and those barrels that could not be sold were brought back. Once, by a happy coincidence, it was noticed that after a long journey, the wine acquired completely different, special flavoring shades. The aroma of this drink changed, and the taste acquired very pleasant nutty shades. As a result, it was decided to carry the finished wine by sea and only after a long journey, upon returning home, to put it up for sale. This Madeira was incredibly expensive, and only the upper strata of society and the nobility could afford to buy a bottle of such a drink.

After the opportunity to buy Madeira in Russia appeared, it gained incredible popularity, in some moments even competing with the popularity of Russian vodka. Historians say that, for example, Grigory Rasputin could drink about six liters of Madeira only at dinner. The poison with which the ill-wishers wanted to poison him was poured not only into food, but also into a glass with red Madeira. By the way, according to the results of chemical examinations, it was the sugar contained in the cake and in Madeira that saved Rasputin, it weakened the effect of potassium cyanide.

And at the end of our introductory article concerning such a wonderful alcoholic drink as Madeira, it is worth mentioning the best Madeira brands and its most famous manufacturers. The first place was taken by Henriques & Henriques, which managed to create more concentrated, but at the same time incredibly light fortified wines. And the second place is taken by an enterprise called Madeira Wine Company, which is famous for the Madeira Cossart Gordon - a fortified wine with an incredibly subtle and restrained bouquet in taste and smell.
You can buy Madeira of excellent quality only in our store.

Madera is the name of the wine that recalls the name of a beautiful woman. The wine tastes even more pleasant than the name. This name unites a group of wines that have a caramel taste with a slight smoke aroma - the drink acquires these taste qualities during the preparation process.

This drink absorbed the warmth of autumn and smoldering fires. Drinking Madeira indulging in nostalgia is a real pleasure.

The homeland of this drink is Portugal, but despite this, Russia has learned to make an equally tasty Madeira wine with a characteristic taste. One of the processes of making a drink is called "maderization" - it is heated to a certain temperature under the sun.

The peculiarity of Madera wine, its types, history, the process of preparation and use, as well as recipes with its use, are described in this article.

Description

Madeira is a fortified wine traditionally produced on the island of Madeira. This wooded island went down in the history of alcoholic beverages as the birthplace of fortified wines.

These drinks can be dry or dessert. An important role is played by the aging of wine materials at a temperature of 30-45 degrees Celsius. As a result of this aging, an amber-colored wine is obtained (see photo above).

The name "Madeira" can only be used for wines that are produced on the island of Madeira.

Madeira's history begins in 1418, when the Portuguese discovered the island of Porto Santo. The very next year, Portuguese colonists were sent to it. In 1420, one of the captains, whose name was João Gonçalves Zarco, noticed an unknown dark streak on the horizon. She looked like a cloud. The captain decided to swim up and look at the mysterious "cloud". It turned out to be an island named Meidera, as it was all covered with forests (translated from Portuguese "Madeira" means "forest").

Since wine and the island are related to each other, the name of the wine will be correctly pronounced as "Madeira". By the way, the brave captain was appointed the ruler of the island for life.

When the colonists began to explore Madeira, they faced some problems, because the island was covered with a rainforest called laurisilva. In order to make the territory suitable for settlement and agriculture, the colonists had to cut down part of the forest.

In 1453, they planted the first vines, which they brought from the island of Crete. As it turned out later, Madeira's climate was ideal for the development of winemaking.

The legend of the origin of the drink

As for the legend of the origin of the drink, it is believed that it happened during a flight to India.
Since there was trouble with the ship, the wine had to be taken home.
During the journey, it was subject to rolling, and was also exposed to direct sunlight. In addition, since there was little space on the ship, the wine was stored directly on the deck, and not in the hold.
In order for it not to spoil so badly, the sailors added some amount of grape alcohol to the wine.
So, as a result of travel, as well as exposure to high temperatures, the drink changed its taste and aroma characteristics, in its bouquet one could feel the shades of red-hot wood, caramel.

Mader was preferred to drink by great people, for example, Thomas Jefferson, George Washington. The Duke George of Clarensky himself, sentenced to death, wished to be drowned in a bath filled with Madeira.

Today this wine is called women's or ladies' brandy, since it is still most popular among the representatives of the fair half of humanity.

The production of the drink declined sharply in 1852-1857, due to the fungus that infect the vines. At the beginning of the 19th century, they began to disappear again, but this time because of the phylloxera. In order to save the vineyards, it was decided to bring in an American vine. Soon they began to grow predominantly hybrids, while local varieties were much less common.

Later, the Tinta Negra Mole variety spread, today it makes up 90% of the raw material for the Madeira production.

Varieties of drink

Types of wines:

Dry and semi-dry wines are produced from Sersial and Verdello grapes.
For the preparation of sweet and semi-sweet, use Boile, Malvasia.
Tinta Negra is used for semi-dry and semi-sweet wines.

Marking:

The word Finest in Madeira's name means that the wine has been aged for at least 18 months.
On the Madeira label, made using the canteiro technology, with a minimum aging of five years, there is the word Reservе.
Blended wines from 10 years old have the words Special Reserve on the label.
More than 15 years - Extra Reserve.
Also on the label is the harvest year.
The designation Vintages denotes a wine that has been aged for at least 20 years in an oak barrel, and 2-3 years in a bottle.

General properties of Madeira:

high acidity;
pronounced nutty and almond tones;
cognac shade of the drink.

The acidity gives the wine a bitter taste. Madeira's color changes with exposure: young - light matte, with increasing age, the color darkens
The taste changes from sharp to velvety.

Long shelf life does not threaten Madeira with transformation into vinegar.

The presence of alcohol in the composition of the drink makes storage practically unlimited; now copies are being sold that have an exposure of 100-150 years.

One of the Madeira types is Malvasia liqueur dessert wine. It has a higher sugar content - 41 g / liter.
Another type of Madeira Rainwater. The name gives away the secret of making this wine.

Barrels accidentally caught in the rain stood for a long time and absorbed rainwater in small quantities.

This gave the drink a new, softer and more savory taste, and the presence of water reduced the percentage of alcohol.

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Features of production

Madeira is produced from the following grape varieties:

Malvasia is an Italian variety, its advantage is resistance to fungal diseases. Madera made from these grapes is considered the sweetest.
Boile is a rare variety that grows on the southern shores of Madeira. Suitable for the production of Madeira and Port wine. Wine made from this grape is distinguished by its piquant sourness.
Verdello is a technical grade suitable for making white wine. This drink has a pleasant caramel taste.
Servisial is a technical variety, suitable for the production of Madeira and sherry. Young wines made from Servisial have a slightly harsh taste, but after 7 years of aging, such drinks become very soft.

The best vines grow in the mountains, on the terraced slopes the varieties Sersial, Boal, Malvasia are grown.

However, the most common variety is Tinta Negra Mole, or "soft black". It is this grape that is most often used for the production of Madeira. It contains a lot of sugar, tannins and pigments, which makes it possible to obtain wines of a pleasant color. Tinta Negra is considered an ignoble variety, it is used for the production of Madeira without aging.

The relief of the island does not allow the use of special equipment, so all works are done manually.

To begin with, grapes of a certain variety are harvested, pressed, and left to ferment.
Then dry wine is brought to a strength of 8%, fortified to 18% -22%.
Next, the wine is poured into barrels and stored at a temperature of 45-50 degrees Celsius.
After six months, the temperature is reduced. This technology is also called "canteiro".

Canteiro technology is considered very costly. So get no more than 10% Madeira. This is the most expensive wine of this kind.

Mass-produced wines are produced using the estufa technology. Wine, obtained from the variety mainly Tinto Negra, is poured into a vat, which is heated using a special system.

The manufacturer maintains a constant temperature of 45-50 degrees Celsius.

The wine is heated for 3 months.
Then it is aged in oak barrels for 3-5 years.
With this storage, the tannins contained in the wood dissolve in the drink, giving it amazing taste and aroma.

Madeira production in Russia

Now let's move on to the vastness of our Motherland, where wines with the name Madeira are also produced.

The most famous factory for the production of Madeira (Madeira) and other varieties is located in the south of Crimea. It's called Massandra. It is one of the famous and large companies in the world for the production of quality ports, Madeira Massandra, etc. for over 150 years. The company owns vineyards growing in the south of Crimea on an area of 400 hectares.

The production of Madeira (Madeira) Massandra especially began to develop in 1826, when the company was acquired by Count Vorontsov and tried to do everything to make Massandra wines recognizable all over the world. In many respects it is his merit that the basements for storage were built, the plantations of grapes grew.

The most successful year was 1900, when the company took part in an exhibition in Paris. The plant's collection contains more than 1 million bottles of different types of drinks, which is a Guinness record. The plant owns numerous awards and cups. The most famous and beloved is Madeira Massandra.

Unlike Madeira (Madeira) in Portugal, in the production of Madeira Massandra, mainly special grape varieties are taken: Albillo, Verdello and Sersial.

Massandra belongs to strong and expensive, produced in glass bottles. The beginning of the production of this wine can be attributed to 1936. When you open the bottle, you immediately feel the subtlest bouquet of aromas with a hint of caramel. In color, it can be amber, light or golden, depending on the year of production.

The production technology of Madera Massandra is slightly different from that in Portugal.
The grapes are harvested during the period of maturity, then for several weeks the drink is kept under the sun and only then is lowered into the cellars where it is kept for more than 5 years.
Madera Massandra has won numerous international competitions.

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Native, Crimean, beloved

The historical homeland of the drink is immortalized in its name. Although an ordinary Russian has a different association when he hears about the Madera Massandra wine - Crimea. The village, located near Yalta, in the southern part of the sunny peninsula, is an excellent place to grow Shabash, Albillo, Sersial, Verdello grapes. It is from them that Madeira is made.

This wine began to be produced in Crimea in the 19th century. And in other places, besides Massandra, Madeira wine was produced. Koktebel was no exception.

One of the largest European sites for the production of this drink was set up at the winery of the same name.
It is also made in the Kuban, in the Krasnodar Territory, in Armenia and Moldova. But vintage Crimean wines have always been a real standard of quality.

Wine "Madera Crimean" ceased to be produced only once during its century-long history - during the Great Patriotic War. At the same time, collectible Massandra drinks, which are no less valuable than works of art, were evacuated to Tbilisi. In 1945 they came back.

And at the present moment, the cool cellars of Massandra contain true treasures in the form of such an amazing drink as Madeira. Crimean wine harvests of all years (from 1900 to the present time) can be found here.

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Maderization

Madeiran wines are made from rosé, white and red grapes. In Crimea, only whites are made.

Madeira wine of Portuguese origin is interesting in that the grapes used for production grow on century-old vines.
After the invasion of Europe by the inexorable Philoxera in the 19th century, the vineyards were destroyed, after which they were re-grafted only on the American vine.
Madeira was not affected by this misfortune. It has its own vine, Madeiran, which is time-tested.

In the Crimean wineries, the applied wine making technology practically does not differ from the traditional Portuguese one. The only significant difference is that in the Crimea, refined grain alcohol is added to the drink, while in Portuguese and Spanish Madeira it is exclusively grape. Consequently, the taste of European wine is softer.

Vintage

To make Madeira wine, grapes are harvested with a sugar content of at least 23%. After receiving the necessary wine materials must be kept in oak barrels, the total capacity of which is about 300 liters.

For the manufacture of barrels in the Crimea, wood from the Krasnodar Territory or Moldova is used.

Madeira is poured mainly into old barrels.
Too strong saturation with oak tannins is contraindicated for this drink.
Before pouring new wine into the container, it is renewed every time.
To do this, a person climbs inside and scrapes 5-7 mm of wood.

Excerpt

Madeira wine "dries up" during aging - evaporation is about 30%. At the same time, according to the technology used in Crimea, after that the barrels are topped up so that the total volume of the contents is 60-70% of the entire container. The created layer of air is needed to make this drink.

Wine materials are blended if necessary. Madera is almost always a blended wine.

Basically, at least 3 grape varieties are used for its production.
Madeira in Crimea is often made from grape varieties traditional for this wine - these are Verdello, Albillo, Sersial, Shabash.
This wine is created from grapes of the 1st vintage. At the same time, the finished drink contains 20% alcohol and 4% sugar.

The best Madeira is vintage. This wine is made using traditional technology. Ordinary wines are produced according to a simplified scheme. Their maderization takes place in artificially heated sealed containers. The aging period of such a drink is only 1 year.

Difference from port wine and sherry

Madeira differs from port and sherry in many ways that are worth understanding.

To make sherry, special fermentation yeast is used, and when creating port and Madeira, the fermentation process is interrupted by adding alcohol to the wine.

Also Madeira wine is the most difficult and time-consuming to make. It is first kept for about twelve months in special oak barrels at a temperature of at least fifty degrees. Then the wine is kept in barrels in the open air for more than three years.

Port wine is aged in barrels for about three years, and sherry is matured for four years.
According to the fortress, sherry (about twenty degrees) takes the first place, then Madeira (nineteen degrees), and then port (eighteen degrees).
Dry Madeira wine is best drunk before meals, and sweet should be served with sweet desserts. Port wine, like Madeira, can be drunk before meals or served with dessert after lunch and dinner.
But sherry goes best with cheese, mushrooms, vegetable and meat appetizers, seafood, olives.

Gustatory and visual aesthetics

The lifespan of Madeira is much longer than that of the same dry wines. The drink is great after 150 years. Bottled Madeira is stored horizontally in cellars. From long storage, the bouquet is only ennobled.

The young wine, which is only 1-1.5 years old, is matte (the year of production of the young Madeira is not indicated on the labels).
After aging for 25 years, this drink acquires an interesting matte sheen, like that of olive oil. The taste softens, becomes velvety.
And wine that has been aged for 50 years or more gives the tongue a feeling of silk. Experts say this. At the same time, the aroma of pear, fig, quince is added to the characteristic aftertaste of a roasted nut, and date tones are revealed.

The drink is good for an afternoon break. The combination of wine with a cigar is very successful, in the taste of which nutty tones are clearly expressed. It's worth experimenting though and trying to find your own options. Most likely, they will differ from the classic ones. Although in any case, the Madeira lover and the cigar lover will be right.

Madeira varieties

Madera belongs to a highly oxidized type of wine and has a bright, well-expressed complex aroma with light spicy-resinous nuances and taste, in which an almond tone with a sherry rum-cognac shade stands out, a tone of roasted hazelnuts, a rye crust of freshly baked bread.
The taste of Madeira is characterized by a combination of increased alcoholism with full and high extractability, it is distinguished by sufficient freshness, even pungency, with a slight caramelization and pleasant bitterness, light boil, but good coherence and harmony.
The color of the wine is thick, rich, ranging from the color of brewed tea to dark amber. Madeira is also called "ladies' cognac".

For the production of Madeira, the grape varieties Sersial, Verdelho, Boile, Malvasia are used. These are the best grape varieties, therefore Tinta Negra Moll, considered a “simple” variety, is somewhat out of this range of “noble” varieties. However, it is he who occupies most of the area of vineyards involved in the creation of Madeira.

Traditionally, the idea of different styles of wine was associated with different "noble" varieties and their names were used for all wines, regardless of their true varietal composition. According to European law, a wine can be labeled with a grape variety if it is 85% made from that variety.

Sersial

Sercial - grows in the coolest areas, located at a considerable height above sea level, and matures slowly. The driest Madeira is made from it.

Young wines are light, very sharp, pungent, with a piercing citric acidity, they are almost impossible to drink.
After 7-8 years of aging, the harshness softens and a very delicate and sophisticated bouquet is formed.

Verdello

Verdelho - produces wines from semi-dry to semi-sweet, with a touch of caramel in color, very acidic, but softer than Sersial.

The bouquet has a nutty tone, and the sweet taste is barely noticeable.

Boile

Boile (Bual) - (red Madeira) is a very rare variety growing in the south of the island.

It produces a medium-bodied wine in which the sweetness balances the pungent acidity.
The delicate taste of butter and nuts is set off by a piquant bitterness.

Malmsy

Malmsey (Malmsey, Malvasia) - (liqueur-like Madeira, made from raisinized berries) grows in the hot valleys of the island and gives the fullest, richest and sweetest wines, although acidity is also felt in them, it has a rich amber color and a light almond aroma. This type is preferred by many. The sweetest wine of all Madeira varieties.

Tinta Negra Mole

Tinta Negra Mole is the workhorse of modern Madeira. It is believed that this soft red variety comes from Pinot Noir and Grenache.

All young wines made from it have a light pinkish hue, which eventually turns into amber.
A relatively neutral aroma gives wines in one of the styles described above (depending on where and how it is grown).

Rainwoter

There is another special type of Madeira - Rainwoter, which owes its appearance to chance.

When a large batch of wine in barrels lay for a long time on the shore and the rains that were falling at that time soaked the wood of the barrels with water, the level of alcohol in the wine dropped. As a result, a relatively light wine was obtained, which gained acceptance among consumers, and such wines began to be made on purpose.

cocktailes.ru

History of the creation of wine

Madeira wine (correctly, Madeira) has almost five centuries of history. The drink got its name from the island of Madeira (Portugal), located in the Atlantic Ocean.

In the 15th and 16th centuries, Madeira was an important transit point on the way from Europe to America and India.
The local port of Funchal was the only non-British port that had the right to trade wine with the British colonies, which contributed to the development of the winemaking and wine trade.
It turned out that the transportation of wines on the decks of ships crossing the equator has a beneficial effect on their quality. Light and sour wines acquired softness and a more expressive bouquet, less often they sour. The wines that made their way to and from India were especially good.
As a result, barrels of wine began to be specially loaded as ballast on ships on which they made long voyages. At that time, Madeira was not yet a fortified wine.

It was only after Napoleon Bonaparte established a continental blockade that Madeira's wine merchants began to add alcohol to wine so that it would not deteriorate. As a result of fastening, a new interesting taste was obtained, which gradually became the Madeira standard. Until the 19th century, Madeira was aged by a long stay of wine barrels under the sun.

In the second half of the 19th century, a more practical and controlled aging technology appeared - the eshtuf system. Immediately after fixing, the wines began to be placed in storage facilities - estufa (hot house), where they are heated. V

As a result, Madeira acquires a delicate caramel flavor and oxidation stability in an open bottle. A month spent in an estuf changes the wine in much the same way as two years of regular aging.

dic.academic.ru

How to drink Madeira

Such a sunny and noble drink like Madeira deserves to be told about everything - how to drink, with what and when. These rules will allow you to fully reveal the potential inherent in it.

First of all, it should be noted that Madeira is a great aperitif. It just so happened. This was not invented by us. Most likely, the inventive Portuguese (and, as you know, the homeland of this drink is Portugal, or rather the island of Madeira) came to such an idea.

What is combined with

If the Madeira wine is cooled to a temperature of 16 - 18 ° C, it will be ideally combined with traditional first and second courses.
This sunny drink may well be washed down with cold snacks made from veal tongue, ham, liver, or poultry dishes.
In general, in combination with meat delicacies, Madeira is unusually revealed, unexpected notes appear, which initially may not be caught (or simply missed out of ignorance).
And if you drink a glass of uncooled Madeira wine with some exquisite dessert (vanilla pie, tiramisu, classic crème brulee, apple pie with vanilla ice cream and, in general, all desserts in which one of the main ingredients is caramel) or coffee, then You are guaranteed to get extraordinary pleasure from your meal.
And the combination of a sunny drink and a cigar, according to experts, will give you an indescribable sensation! I mean, whatever one may say, Madeira is a unique drink that goes well with almost any pickles, the main thing is not to overdo it with the quantity.
And also Madeira wine has excellent tonic properties.

Wine glasses

How to drink Madeira is actually an important question. The main thing here is not to miss, otherwise it will turn out like in that anecdote: “The bartender says to our attempts to talk about cider:“ I don’t understand anything about cider, ”and pours the drink over tulip glasses for champagne.”

So, so that there is no such embarrassment, write it down, and we will dictate slowly so that you have time ...

Experts advise taking tulip-shaped glasses for Madeira wine (they are also glasses for fortified wine), thanks to which the bouquet of the drink can open up more fully.
At the same time, the leg of the container with a height of 4-5 cm does not allow Madeira to heat up in the palm of your hand.
It is best to fill the tulip glass 2/3 full so that you can “shake up” the drink a little and catch the whole palette of taste and aroma before sipping.
Our compatriots even invented their own version of a glass, the volume of which is 75 ml (a little more vodka. Who would doubt it ...). In order not to be too sophisticated, they called this container - Madeira glass.

When to drink

Madera wine is ideal as a digestif, and without any accompaniment. Just sip on a drink after a hearty dinner in pleasant company. According to the Portuguese, this is the best meditation ever. However, it is not a sin to drink Madeira after dinner and in combination with biscuit, nut desserts, coffee. The chefs of elite restaurants are happy to add the drink to a variety of sauces.

Rumor has it that the birth of such an unusual sauce was not without the participation of Grigory Rasputin himself, who ate Madeira in huge quantities at lunch, dinner and breakfast, washed it down with fish, meat, vegetables and even added it to tea. After the doctor forbade him to drink Madeira wine (no organism could withstand such a load), Rasputin ordered the cook to add the drink to all dishes. Needless to say, such a trick was kept the strictest confidence from the doctors.

Madeira tasting is a whole ritual.
After opening the bottle, do not rush to immediately drink the drink, no matter how gorgeous it may be.
To begin with, admire its rich amber color, fully enjoy the aroma that Madeira wine has absorbed into itself, because not in every drink you will find the purest sea air, the scorching Portuguese sun and a luxurious palette of selected grape tastes.
Allow yourself to feel the whole play of shades and harmony of the aftertaste.
And only then proceed to the most important thing - getting incredible pleasure from the drink.

Home cooking

Of course, a real Madeira can only be made in Portugal. But its counterpart can be prepared at home.

For this purpose, not too sweet grapes are suitable (in Portugal, white varieties with sourness are used). You also need to pay attention to the madeira storage barrels.

The grapes are pressed and left to ferment.
Then the pulp is separated from the liquid and fixed with 95% alcohol.
The strength of the drink should eventually be no more than 19 degrees.
Then the fortified wine is poured into a container made of stainless steel.
In order to get exactly Madeira, the wine will need to be warmed up periodically.
During the first 3 months, the temperature should be 45 degrees Celsius, then the wine is kept at room temperature.
You should also not overheat the product, as this will spoil its taste. Of course, making homemade Madeira is troublesome, but the taste of this drink is worth it.

nakat.im

Interesting Facts

A unique collection of Madeira, consisting of more than a thousand exhibits of this wine, was sold on December 8, 2007 in New York for

At the time of Peter I, the expression "royal Madeira" appeared. That was the jokingly called vodka of poor quality, which was given out free of charge on behalf of the tsarist name (one glass a day to all St. Petersburg workers).
The Madeira label produced in Massandra depicts a sailboat with wine barrels on deck, commemorating the legend of the origin of this wine. In Massandra itself, barrels of Madeira are aged in the sun on the slopes of the southern coast of Crimea.

You should not think that the inhabitants of the Madeira Islands consume exclusively (or at least predominantly) Madeira. They prefer lighter wines, as do the people of mainland Portugal (who, by the way, do not drink only port wine, produced mainly for export).
If in Portugal (including Madeira) you just ask "Madeira" in a restaurant or wine shop, most likely they will not understand you; you have to say "vinho da Madeira" (vigno da Madeira).

dic.academic.ru

Beneficial features

An interesting fact: the inhabitants of the Madeira island practically do not drink, mainly this drink has gained great popularity outside Portugal. So, Jefferson, with a glass of Madeira, proclaimed the independence of America, and in Russia Pavel1 conferred the title of baron on the wine supplier. In the days of Catherine, it was poured from a bottle into small glasses and used as a medicine to raise the tone and speed up recovery.
Doctors recommended that elderly people drink this drink in small doses every day. Rumor has it that Madera saved the life of Grishka Rasputin, who drank 3-4 bottles of this drink a day. Allegedly, cyanide was poured into his glass of wine, but under the influence of this sweet drink, the effect of the poison weakened, which saved him. By the 19th century, the popularity of this wine reached such popularity that this drink was falsified almost everywhere. It became possible to get a bottle of quality wine from Portugal only from abroad, although this drink was counterfeited both in Europe and America.
Wine producers all over the world tried to "make" port wines and other sorts of drinks, especially pseudo winemakers in Spain, France, Germany and Poland were successful in this. In the old days in Russia, madeira was produced from potato alcohol and juice in the city of Kashin, labels from Spain were stuck on the bottles. And also in the past history of Russia, the expression "tsarist Madeira" was practiced, and so it has nothing to do with this noble drink. So, was the name of cheap vodka, which was given out for free during the construction of St. Petersburg.
After World War II, the excitement around Madeira wine in Europe subsided, but the production of counterfeit wine completely migrated to America. In our times, one must be careful about drinks with the Madeira brand (Madeira), since it is basically a rough counterfeit from a surrogate with a large proportion of sugar. Such swill will not only not be beneficial, but can also harm the body.

vse-vino.ru

Harm and contraindications

The drink can harm the body with individual intolerance, as well as excessive use.

Despite the beneficial properties, it is not recommended to use Madeira for pregnant and lactating women, children.
Wine can also harm people with gastrointestinal diseases, as it has high acidity, and, accordingly, it is contraindicated for them.

xcook.info

Cooking use

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 of minced garlic
1 cup finely chopped carrots
salt and pepper.

Preparation:

Pour olive oil into a large skillet. Preheat a skillet over medium heat.
Season a piece of meat with salt and pepper and place in a skillet. Cook the meat for 5 minutes, turn it over and wait the same amount. In general, both sides of the piece should turn brown.
To make a special sauce for this dish, you have to mix a simple tomato sauce and chopped garlic, and then add Madeira. Mix everything well and set aside until the meat is cooked through.
Remove the meat from the pan, place the pearl onions and carrots in the pan and lightly fry them. When they have softened a little, pour the sauce over them and simmer the contents of the pan for another 5 minutes. Then add the meat and heat it up a little. Now the dish can be served!

grandkulinar.ru

Madeira sauce

Ingredients

ju-lier sauce 200 milliliters
Madeira 40 milliliters
butter 20 grams
salt

Cooking method

Pour the ju-lier sauce into a saucepan.
We put on a slow fire. Evaporate a little.
We pour in Madeira. We continue to evaporate to the previous volume.
Move the saucepan out of the fire. Add butter.
Beat with a whisk. Pour into a gravy boat.

Madeira sauce goes well with meat, steaks and fried vegetables. Bon Appetit!

Ingredients

beef 700 gr
madeira ½ cup
shallots 1 pc
fresh mushrooms 100 gr
¾ glass water
corn starch 1 teaspoon
olive oil 2 tablespoons
salt taste
ground black pepper taste

Preparation

Sprinkle the steaks with salt and pepper to taste.
Heat 1 tablespoon oil in a heavy large skillet and stir in the meat when it fizzes. Fry over medium heat for 5-9 minutes, turning over once.
Put the finished steaks on plates and, covered with foil, leave for a few minutes.
Pour 1 tablespoon of oil into the same pan and sauté finely chopped shallots in it for 3-4 minutes. Add Madeira, a quarter teaspoon of salt, a whisper of black pepper to the onion and cook for another 2 minutes, stirring quickly. Add 1 spoonful of cornstarch and chopped mushrooms and, while stirring vigorously, wait for the sauce to thicken. This will take approximately 1 minute.
Serve steaks with sauce.

eda.ru

Ingredients

salmon fillets 800 g
Champignon 400 g
shallot 2 heads
lemon 1 piece
chicken egg½ pieces
bread crumbs 50 g
almond 20 g
beef broth 500 ml
Madeira 100 ml
olive oil 20 ml
butter 50 g
melted butter 50 g
parsley 20 g
cilantro 20 g
salt taste
fresh pepper taste

Preparation

1.Send the almonds, bread crumbs, parsley and cilantro leaves to a blender, turn it all into a green mass. Add room temperature butter, a pinch of salt, half a lightly beaten egg and stir again until smooth.

2. Roll the resulting paste with a rolling pin between two sheets of baking paper to a thickness of about 2-3 mm, send to the freezer.

3. Fry finely chopped shallots in olive oil until soft, then add two-thirds of the mushrooms. When the mushrooms give juice, pour in Madeira and slowly boil it to a syrup.

4. Pour beef broth over mushrooms and onions and cook for half an hour over low heat. Season the broth with salt and pepper and strain through a sieve.

5. Cut the fillet into four portions. Heat the ghee in a frying pan and fry the salmon fillet pieces on each side for about a minute.

6. Preheat the oven to 180 degrees. Remove the frozen green pasta from the refrigerator and cut into rectangles the size of salmon fillets. Cover each piece of fish with a green layer: remove a strip of paper from one side of the rectangle, place it on the piece of fish, carefully peel off the paper from the other side. Send the salmon fillet to the oven - three to four minutes will be enough.

7. In the ghee remaining after frying the fish, fry the mushrooms - you can cut them as you like, for example, into quarters. Sprinkle the mushrooms with lemon juice.

8. Pour a little sauce into each plate, put a piece of fish under a green shell, add fried mushrooms, sprinkle with fresh herbs if desired.

eda.ru

Madeira cocktail recipes

Cocktail "Morning"

1/3 liqueur;
1/3 brandy;
1/3 Madeira;
chopped nutmeg.

Combine the liquid ingredients in a mixing glass and pour the resulting shake into the glass. Sprinkle the finished drink with nutmeg.

Cocktail "Butterfly Wings"

70 ml cranberry juice;
70 ml of dry Madeira;
50 ml of whiskey;
a slice of orange for decoration;

Preparation

Pour Madeira, whiskey and cranberry juice into a glass of old fashion with ice - stir the contents of the glass with a bar spoon.
Dip a slice of orange into the finished cocktail.

Cocktail "Island of Flowers"

50 ml of sweet red Madeira;
20 ml brandy (ordinary);
10 ml freshly squeezed lemon juice;
10 ml of freshly squeezed orange juice;
10 ml freshly squeezed pineapple juice;
a slice of pineapple for decoration;
1/2 orange slice for garnish;
1/2 lemon wedge for garnish;

Mix Madeira, brandy and fresh juices in a shaker with ice and strain into a cocktail glass 1/3 filled with crushed ice. Dip the fruit pieces into the resulting cocktail.

younapitki.ru

Cocktail "Rocket"

Madeira - 60 ml
cognac - 40 ml
sweet berry liqueur - 20 ml
dry red wine - 10 ml

We mix all the ingredients in a shaker. Put ice in a cocktail glass. Filter the resulting mixture and pour it into a cocktail glass.

Cocktail "Light"

To prepare it you will need:

Madeira - 30 ml
cognac - 20 ml
dry white vermouth - 20 ml
lemon zest to taste

Preparation

We mix Madeira, cognac and vermouth.
Pour the mixture into a cocktail glass.
Add lemon zest to taste.
You can put a pitted green olive into the cocktail.

Cocktail "Egg"

To prepare it you will need:

Madeira - 40 ml
egg - 1 pc.
mint liqueur - 30 ml
grated nutmeg - 1 pinch

In a blender, mix Madeira, raw egg, liqueur. Filter the resulting mixture. Pour into a cocktail glass. Sprinkle with grated nutmeg on top.

Madera (general information)

Madeira(more correct pronunciationmadeira) — strong wineoriginally manufactured on a wooded islandMadeira (port.madeira- wood, timber). Wines of this type can be either dry or dessert. The unifying feature is the aging of the wine material during the preparation of wine at a sufficiently high temperature (about30-45 hail. WITH) for a considerable time. As a result, a sugaramine reaction occurs in wine (melanoid formation, Maillard reaction ), which determines the amber color of the wine and caramel-nutty nuances in taste and aroma.

Madeira history

According to legend, in the holds and on the deck of one of the Portuguese ships during a voyage to India there were barrels with wine ... Because of the calm, the ship was stuck in equatorial latitudes for a long time, and unsold wine had to be taken back to Europe, so it was exposed to high air temperatures and rocking for a long time. At the end of the journey, it significantly changed its initial taste and aroma, acquiring hints of red-hot walnut and caramel in the bouquet, thanks to which it became popular all over the world.

The vine was planted on the island Madeira in 1421 g., that is, three years after its discovery by the Portuguese. The climate and volcanic soil of the island have proven to be very favorable for the grapes. Of the varieties cultivated here, but not necessarily used in the manufacture of Madeira, we note:

1.white - malvasia(Malvoisie, Malmsey), Verdelho, Vidogne, Bagoual, Bual, Sercial, known on the mainland as Esgana Cão, Muscatel and alicante or grenache(Alicante);

2.black (red) - Tinta Negra or Negra Mole (Tinta Negra), Bastardo and table ferral (Fe rral).

Features of Madeira production technology

Several varieties of grapes are cultivated in Madeira for the production of Madeira. Tinta Negra is responsible for 90% of the produced volume of the drink. Mostly simple, less seasoned types of Madeira are made from it. The rest of the varieties: Verdelho, Sercial, Boile and Malvasia are used to produce more "noble" Madeira. With a few exceptions, Madeira is not made from a mixture of different varieties.

Winemakers have learned to reproduce the process that occurs during the formation of Madeira, which received the name maderization ... Upon reaching a strength of about 8%, dry wine is fortified with 96% grape alcohol up to 18-22% by volume and poured into American oak barrels. The classic aging process is called canteiro ( port. canteiro) and is used for only about 10% of the product, due to its relative high cost. The barrels are placed in specially designed rooms, often under a roof, where the heat of the sun heats them up. Initially, the heating of wine can reach 45-50 degrees. C.
After a certain period (from several months to several years), the wine is poured into barrels on the lower floors, where the temperature is lower. Then the process is repeated, lowering it even lower. The full aging period is practically unlimited and can be tens of years. The expert periodically evaluates the quality of the wine, depending on which further actions are made. Madeira 10, 15 or 20 years old is a mixture (blend ) component. The more successful specimens are credited with the status of "yielding", and they are released under the names colheita or single harvest; their aging period ranges from 5 to 18 years. The most successful wines are"Vintage" (vintage); their minimum barrel aging period is 20 years.

For Tinta Negra, in most cases, a larger and cheaper process is used.istufazhen (port. estufagem), i.e. heating in steel vats with hot water pipes, lasting at least 3 months. Then the wine is poured into oak barrels and aged for 2, 3 or 5 years, after which it is bottled.

Due to the unique production characteristics, an uncorked bottle of Madeira can be stored in the air for up to 18 months.

If in Portugal (including Madeira ) to simply ask "Madeira" in a restaurant or wine shop, most likely they will not understand you; you have to say "vinho da Madeira" (vigno da Madeira). Do not think that the inhabitants of the island Madeira of all wines, Madeira is used exclusively (or at least predominantly). They prefer lighter wines, as do mainland residents. Portugal.

Malvasia

Malvasia - liqueur wine, obtained from grapes of the same name and distinguished by a sweet taste and bouquet. Malvasia is made from carefully selected berries, harvested in several steps (as they ripen), and the highest grade of this wine, called "pigno", is obtained by lightly pressing the grapes, which, after being subjected to several more pressing (but without ridges), delivers as follows called "mosto".

Malvasia, or sweet madeira, only after a fairly long (at least 5-6 years) aging it acquires highly valued qualities. Stored in bottles for 30-40 years, Madeira produces a sediment that settles on the walls in the form of a crust. The wine, made mainly from grapes Sersial and Vidon, is the most popular, amber-colored "dry" Madeira ( English Dry madeira).
Madeira is kept in heated warehouses; to accelerate the aging process, she used to go on a trip to tropical countries (to India, Java, etc.). The longer Madeira, called Vinho de roda, travels, the more valuable it is. The best Madeira, obtained in the canton Fago de Pereira, usually went earlier (and Malvasia exclusively) to the Portuguese royal court. No wine has been counterfeited as often and in such proportions as Madeira. In the 19th century, the production of fake Madeira was concentrated mainly in Spain, France (Sett) and Germany Hamburg ... Common wines are often converted (formerly and now) to Madeira.

Wine production in Madeira since the appearance of the fungusOïdium Tuckeridecreased greatly, but from 1852 to 1857 biennium it has completely stopped. When a remedy (sulfur) was found against this disease of the vine, viticulture began to develop again; however, in the early eighties of the 19th century there appeared phylloxera and the grape culture began to regress until the American vine was introduced.

Madeira cocktails

In the preparation of mixed drinks, Madeira is used as a componentcocktails-aperitifs, some punches, punch, grog.

Madera in Russia

During the time of Peter I the expression "royal Madeira" appeared. So jokingly called vodka of poor quality, which was issued free of charge on behalf of the royal name (one glass a day to all Petersburg workers). During the reign of Catherine II Madeira has become one of the most popular wines at the St. Petersburg court. Its regular deliveries to St. Petersburg were established Jose Velho who received from Paul I title of baron.

Madeira's label “ Massandra ", Produced in Crimea in Massandre , depicted a sailing ship with wine barrels on the deck, in memory of the legend about the origin of this wine variety (see above). In Massandra itself, barrels of Madeira are aged in the sun on the slopes of the South Coast of Crimea.

Madera in Crimea

In Crimea, Madeira began to be produced around the 90s of the 19th century. Its production was organized in the Massandra cellars by the winemaker Ya. A. Vadarsky. However, the quality of the resulting wine left much to be desired, and in 1903 the Russian specific department sent him to the island of Madeira for a detailed study of the technology for the production of this wine. Upon his return, Vadarsky transfers Portuguese technology to Russian soil, but not blindly copying it, but only using separate techniques, taking into account local conditions. In addition to Vadarsky, such venerable winemakers as A.P. Serbulenko and V.A. Shakhov are working on the creation of Madeira.

For Madeira were chosen as classic grape varieties -

Albillo, Verdello, Sersial, and other European varieties - Aligote, Riesling. From 1898 to 1909 wines were produced under the names: "Sersial", "Verdelho".

As a result of long-term selection, it was found that the best

the combination of varieties for making Madeira is an equal combination of the Sersial and Verdello varieties, later Albillo Krymskiy was added to them. Today Madeira consists of 40% Sersial, 40% andfrom the Verdello variety and 20% from the Albillo variety.

Another Madeira variety is produced in Crimea - "Madeira Alminskaya"-

(Sersial, Albillo, Aligote) is distinguished by tones of fresh fruit,

a Madeira Koktebel- rich tones of roasted nuts.

The production technology of the Crimean Madeira, which has preserved the techniques developed at the beginning of the 19th century, practically does not differ from the classical Portuguese. The grapes are harvested with a sugar content of at least 22%, separated from the ridges and crushed.

The resulting wort is fermented along with the pulp at a temp. 22-28 deg. C, a special yeast race is used for fermentation, used only for the production of Madeira. When the residual wort level reaches 40-50 g / l, the pulp is separated from the wort. Fermentation in the presence of seeds and skins will provide highly extractive materials enriched with tannins. For wines of the highest quality, wort of the first pressure is used, to which alcohol up to 18-19% is added.

After clarification, the wine material is poured into barrels for maderization, and blending is carried out before or after it.

Until 1932, this process took place in a special chamber, for 75-90 days at a pace. 55-60 degrees C, wine temperature pThis was supposed to be 52-55 degrees C. After that, Madeira was kept in ordinary cellars.

Currently, it is aged in oak barrels with an underfilling of 30-40 liters. in open areas under the sun or in sunny chambers for three to four summer seasons at temp. 30-40 hail. WITH, after which Madeira is kept for another two years in basements. During the exposure time the volume of wine is reduced by 25-40%. At the end of the aging period, cold treatment, filtration and bottling of wine are carried out; for the winter, the barrels are removed to the cellars.

The finished wine contains 30-40 g / l sugar and 19-20% alcohol .

The best brands of the Crimean Madeira:

"Madera Crimean",
"Madera Massandra",
"Madera Alminskaya",
"Madera Koktebel".

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1 Dessert bastardo Alushta .................. (part 3)
2 Cabernet Alushta .................................. ..... (part 3)
3 Dessert kokur Surozh ………………. (part 3)
4 Red Stone White Muscat ……… .. (part 3)

5 Nectar Demerdzhi ……………………… (part 4)
6 Pinot Gris Ai-Danil ……… .. ……….… (Part 4)
7 Cahors South Coast ........................... (part 4)
8 Table red Alushta ...................... (part 4)

9 Madera Massandra .................................. (part 5)
10 Madera Koktebel .................................. (part 5)

11 Semillon Alushta ………………… ..… (part 6)
12 Tokay Yuzhnoberezhny ………… .. ……. (Part 6)
13 Jerez Massandra ……………… ..… ...... (part 6)
14 Bastardo Massandra ................................ (Part 6)

15 Port wine red Livadia .............. ... .................. ........ (part 7)
16 South Coast Red Port ............................ .. (part 7)
17 "Black Colonel"vintage red strong wine(part 7)

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9 Madera Massandra

Madera Massandra SE NPAO "Massandra" in Crimea.

Story

Wine has been produced since 1892. It is made from grape varieties Albillo, Verdelho (Verdelho) and Sersial (Sercial), growing mainly on slate soils. Grapes are used, the sugar content of which reaches 22%.

A feature of the manufacturing technology is the use maderization process, which in this case consists in aging the wine for 5 years in oak buttes on a special Madeira site under the open sun. Due to this feature, the Crimean Madera is called “twice born by the sun”. During the production process, the wine loses up to 40% of its volume.

Characteristics of the wine: alcohol - 19.5%, sugar - 30 g / 100 cu. cm , titrated acids - 4-6 g / cu. dm. Color - golden amber. The characteristic Madeira bouquet is delicate, with fruity and nutty nuances. The taste is harmonious, with a light pleasant pungency and a pronounced taste of roasted nut. The finish is rich and long lasting. The aging period is 5 years.

The best wines of the vintages 1922, 1923, 1932, 1934, 1936, 1937, 1938, 1939, 1944,
1945, 1946, 1947, 1948, 1949, 1950, 1952.

Awards

At international competitions, the wine was awarded 9 gold and 5 silver medals. Among them are awards at the competitions "Brussels" (1958), "Hungary" (1958 and 1960), "Crimea-wine 95", the Exhibition of Achievements of the National Economy of the USSR (silver medal), etc.

Portuguese Madeira .

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10 Madera Koktebel

Madera Koktebel- vintage white strong wine. The only manufacturer -SE NPAO "Massandra" in Crimea.

Story

It is made from grape varieties Albillo, Verdelho (Verdelho), Sabbat, growing mainly on slate soils. Grapes are used, the sugar content of which reaches 22%.

A feature of the production technology is the use of the maderization process, which in this case consists in aging the wine for 4 years in oak buttes on a special madeira site under the open sun. During the production process, the wine loses up to 40% of its volume.

Characteristics of the wine: alcohol - 19%, sugar - 40 g / 100 cu. cm , titrated acids - 4-6 g / cu. dm. Color - golden amber. The characteristic Madeira bouquet is delicate, with a taste of withered fruit and nutty nuances. The taste is harmonious, with a light pleasant pungency and a pronounced taste of roasted nut, spicy. Rich and long-lasting aftertaste, nutty.

This variety of wine is analogous to Portuguese Madeira .

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