Madeira

Madeira is produced only on a tiny island of the same name about 400 miles off the Moroccan coast. In the 1800s it was discovered that the wine of this island improved with the long sea voyages necessary for export.

The original wine was made for export from surplus grapes and fortified with additional alcohol to survive the journey in prime condition. Now to produce Madeira, the fermented wine is held in casks for six months; the temperature is gradually increased to 114°F, then allowed to drop back to normal. The effect is the same as was achieved on early ocean voyages to East India. Sweet Madeiras are fortified with brandy before this process, killing the yeast and halting the fermentation. Drier Madeiras are fortified after the process. The wines then age for 18 months and are blended to develop depth of flavor and consistency from year to year.