Most Madeira is made from the extremely versatile Tinta Negra Mole grape. It can vary in character depending on where it is grown on the island and how it is vinified. There are four principal styles: dry, medium dry, medium rich and rich. These styles emulate the wines made from the traditional grape varieties, which range from dry to rich: Sercial, Verdelho, Bual and Malmsey. These varieties are less prolific but make wines with greater structure and intensity and are reserved for the older wines, aged in oak casks for five years or more.

Malmsey and rich wines These wines are the sweetest with rich honey, raisin and caramel flavours. Traditionally enjoyed at tea-time with honey cake and biscuits, but ideal as dessert wines and best enjoyed with fresh tropical fruit and nuts. However, the depth of flavour combined with the natural high acidity of the wine means that they have the
concentration and fullness to accompany even the very richest chocolate puddings. In warm weather, serve lightly chilled as a refreshing, palate cleansing finish to the meal.

Bual and medium-rich wines Although drier, these are still relatively sweet wines: luscious with nutty vanilla characteristics that balance well with the tangy raisiny fruit and have a long butterscotch finish. Excellent as a dessert wine with fruit and nuts and also with lighter cream and egg based desserts. It is subtle enough to marry well with hard cheeses such as Cheddar. An excellent finish to dinner and can also be served chilled in warmer weather.

Verdelho and medium-dry wines These off-dry wines were traditionally drunk during mid-morning. Nowadays it is more common to drink them well chilled as an aperitif. These wines are aromatic and soft with the characteristic Madeira acidity. They make excellent drinking with cream soups, warm salads and patês and can be an interesting match with less spicy Indian Cuisine starters.

Sercial and dry wines The driest wines are mostly served well chilled as aperitifs; they are clean, crisp with a mineral steeliness to them and the subtle nutty, fruit character is supported by an austere zingy acidity. They can, however be paired with most fish and seafood dishes especially sushi, marinated fish and smoked fish.

THE BLANDY’S TWIST

This is a new Madeira cocktail that was created by Ben Reed - a leading writer on cocktails and one of London’s top ‘mixologists’. Blandy’s Twist is made from Blandy’s Duke of Clarence Rich Madeira. Its full raisin and caramel flavours blend well with fresh fruit and mint and the natural high acidity of this wine adds a refreshing ‘twist’ to the cocktail.

You will need: Blandy’s Duke of Clarence Lemonade Ginger Beer (optional) Vodka (optional) 1 Lemon @ juiced 2 Limes @ juiced 1 Orange Cucumber Strawberries or seasonal fruit Fresh mint Plenty of ice

Half fill a pitcher with ice, pour over Blandy’s Duke of Clarence Madeira and top up with two parts lemonade. Add the freshly squeezed lime and lemon juice. Add thin slices of orange and seasonal fruit, fresh sprigs of mint and slices of cucumber. Stir gently and serve. For a spicier version top up with equal parts lemonade and ginger beer.For a feistier version add a generous slug of vodka.

BLANDY'S RUSH COCKTAIL

1 Part Blandy's Duke of Clarence 1 Part Vodka 2 Parts Cranberry Juice Lemonade Ice Fresh Lime Juice Fresh Lime Slices Fresh Raspberries Variation: For a true raspberry rush, Ben Reed recommends adding 6 fresh, crushed raspberries per single serving. Sip the summer away with the Blandy's Rush!

Fill a highball glass with ice cubes. Pour the Blandy's Duke of Clarence Madeira, vodka and cranberry juice over the ice.Add a slice and a good squeeze of fresh lime juice.Top up with lemonade and fresh raspberries. Stir gently and serve To make a pitcher for a party of four to enjoy, simply multiply the ingredients by four.

Storing, Serving & Decanting

Younger Madeiras along with the 5, 10 and 15 years of age wines are all bottled when ready for drinking and will not improve by further ageing although they will remain in perfect condition for considerable periods if left unopened. Once opened these wines will stay fresh for up to six months. Decanting is not necessary.

Frasqueira-Vintage and Solera Madeiras

Owing to Madeira’s special longevity, it has an almost indefinite shelf life and will remain fresh for many months after the bottle has been opened. As all Madeiras are aged almost entirely in cask, decanting is unnecessary unless the wine has spent a long period in bottle.

The longevity of Frasqueira-Vintage Madeira is legendary. These wines should be stored upright at a moderate and constant temperature. Excessive humidity or dryness must be avoided to ensure the cork remains in good condition.

Although most of the deposit will have been thrown during the long maturing period in cask, some further ‘ crust’ may develop in the bottle. It is therefore advisable to decant Frasqueira-Vintages and Soleras, not only to serve them clear but also to allow the wines a few hours to “breathe”.