Have Some Madeira M’dear! This was the message of a wine tasting event on Tuesday, October 24 at The Maybourne Beverly Hills.
The event was hosted by five Madeira wine producers that included Justino’s Madeira Wines / Broadbent Selections, Blandy’s / Cossart Gordon / Miles, Henriques & Henriques, Vinhos Barbeito / The Rare Wine Company, and D’Oliveiras / The Rare Wine Company.
A fortified wine made on the Portuguese Madeira Islands off the coast of Africa, Madeira has a long history dating back to the end of the 15th century when the islands were a standard port of call for ships headed for the New World or East Indies. To prevent the wine from spoiling, neutral grape spirits were added, and on the long sea voyages, the wines would be exposed to excessive heat and movement which transformed the flavor of the wine. This was discovered when an unsold shipment of wine returned to the islands after a round trip.
The wine is produced in a variety of styles ranging from dry wines which can be enjoyed on their own as an apéritif, to sweet wines that usually go with dessert. Cheaper versions often flavored with salt and pepper are used for cooking.
Madeira is touted as a wine for everyone and every occasion, and to educate you on the subject, the hosts organized a series of seminars.
Pairing Madeira Wine with Food: The seminar was lead by Sommelier and Wines of Portugal brand ambassador Eugénio Jardim. From dry to sweet, Madeira is a wine with intense freshness as a result of its typical acidity and a bouquet of aromas that develop during the aging process, producing complex, rich, and intense wines. As a result, Madeira can be paired with many types of foods, and five styles of Madeira were paired with five different food flavors.
Madeira and Cocktails: While typically served as an aperitif or a dessert, Madeira wines are a great mix for cocktails. Camron Robertson, General Manager of Thunderbolt LA, showed how Madeira’s well-rounded flavor profile and balanced level of sweetness and acidity can enhance a range of cocktails.
Aged Madeira: Madeira’s unique aging process uses temperature to slow oxidation and promote longevity. Examples of wines in bottles over 300 years old maintain their quality practically unchanged. While the seminar did not serve any 100-year-old bottles, it did serve selections 25-35 years old.
A walk around tasting from 12-5pm with more wine selections from the producers and more food for experimentations in pairing rounded out a day full of take-aways on getting more enjoyment from your Madeira.