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DEINKS
The process of making Madeira wine is the
same as applied in the making of Sherries. The
gathered grapes are put into troughs and crushed
by the naked feet of the harvesters. The juice,
or mosto, is transferred into large casks and
allowed to ferment, after which the alcoholic
percentage is increased through the addition
of French brandy. This is done to better pro-
serve the quality of the wine.
After the first racking, more brandy is added,
this bringing the alcoholic percentage of the
wine up to about 18 to 20 per cent. The casks
are then removed to the estufas, or heated stor-
age, where they are left for several months. The
heating process assists the formation of ethers,
and also destroys all chances for the growth of
fungi, which would render the wine bitter and
impalatable.
Another way to properly mature the finer
wines, and which is still in practice by a good
many growers, is to send wines in casks on long
sea voyages, where the intense heat and constant
shaking has a very beneficial effect.
The storing of the casks of wine in the sun
also has a beneficial effect in the proper assimi
lation and formation of the ethers.
The best grades of Madeira wines are the
Malmsey, Bual and Sercial.
Madeiras possess invigorating properties, and
as either an appetizer or tonic are unsurpassed.
"When to Serve Beverages
Appetizers—Pale dry sherry with bitters, ver
mouth, Dubonnet or cocktail.
With Soup—Old dry sherry.
With Fish—llhine wine. Moselle, Sautorncs,
white Burgundy.
Entree—Light Bordeaux claret.
Boast—Chateau bottled claret or red Burgundy.
Game—^Vintage champagne.
Pastry—Eich Madeira.
Cheese—^Port.
Fruit—Tokay, Malaga, white port.
Coffee—Cognac, liqueurs or cordials.