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Part m

SECTION VIII

MADEIRA

This fine dessert wine comes from the Portuguese island

of that name lying in the Atlantic Ocean. The island was

discovered in 1419 by some Portuguese navigators, and at

one time was occupied by a British colony who evidently

laid down the foundation for the exporting of the Madeira

wine to this country after it was handed back to the

Portuguese.

The main types are :

Sercial.—Dry to Very Dry, Light or Dark.

Verdelho.—Medium Sweet.

Bual.—Medium Rich and Luscious, best known in this

country.

Malmsey.—Sweet and Rich, sometimes known as

Malvasia or Malvoisie.

The safest guarantee of the wine is the Shipper's name on

the bottle.

The vines are trained overhead, enabling the plants to be

picked from underneath.

The juice when obtained is transported as quickly as

possible to Funchal the capital of the inland and centre of

manufacture.

This wine is then fermented and is then known as"Vinho

Claro"or "New Wine ". This wine is then treated by

heat in hot chambers called"Estufas" mainly to reduce

the water content, and the resultant wine is called"Vinho

Estufado ".

This heated wine is then racked and given a long

rest after which it is known as"Vinho Transfugado ". A

10% addition of spirit made from a local grown sugar cane

converts this to a new wine called"Vinho Generoso ".

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