Magical Madeira
Madeira is a fortified wine, often considered alongside Port. However, as a general rule, Madeira is a much more popular choice for cooking with than port. If you enjoy drinking port, then you're likely to be impressed with food that has been prepared using Madeira.
Producing Madeira
Madeira wine comes from a small island of the same name that is located just off the north coast of Africa, in the Atlantic Ocean.
The key distinction between Madeira and other wines is the fact that it is warmed during the production process; this form of 'cooking' lends Madeira its unique smoked flavour. 'Cooking' is done at temperatures between 45 and 50 degrees centigrade. Madeira must be 'cooked' for 90 days to comply with legal requirements. For the more expensive brands of Madeira, the wine is simmered for several years, at a temperature of between 35 and 40 degrees centigrade. Interestingly, this procedure was developed at sea, during the 1600s.
Types of Madeira
If you're thinking of buying a bottle of Madeira, it's worth looking out for the four main types. Bual, Malmsey, Verdehlo and Sercial. All of these are light brown in color although, as a rule, Malmsey is substantially darker than Sercial. The main difference between the types is that Bual and Malmsey are fermented while the grapes are still in their skins; this gives them a deeper color and higher tannin levels.
Cooking with Madeira
When a recipe states that you need Madeira, then there's no getting away with an alternative! As a rough gudeline, Bual and Malmsey are the best types of Madeira to cook with, as they're slightly sweeter. Any dish that contains game, beef or mushroom will generally benefit from a dash of Madeira. If you're feeling really extravagant, sauce Pergourdine is a fantastic use of Madeira, combined with foie gras and truffles, it truly is a superb dish.
Madeira is a unique tasting and very useful fortified wine, often used for cooking. But choose a really decent bottle that can also double up as a delightful apéritif!