
Grove Koger
Today’s post originally appeared in the Spring 2010 issue of the late-lamented magazine Boise.
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Every wine comes with a life story. Some are modest and unassuming, some grand. Thanks to their exotic origin and romantic history, the many varieties of Madeira tend toward the grand end of the spectrum, but that doesn’t mean that they’re hard to find or necessarily pricey. There are Madeiras to fit any budget and any taste. Dry or sweet, they add a genial note to any occasion—or, better still, any non-occasion.
The island of Madeira lies some 400 miles off the coast of Northwest Africa. It and nearby Porto Santo may be the Romans’ Islands of the Blest, but their modern history dates from their discovery by Portuguese explorers early in the fifteenth century. The name Madeira means “wood” in Portuguese, and fires started on the heavily forested island are said to have burned for seven years. The story is probably apocryphal, but it points to a very real situation: the island had to be cleared in order for its settlers to grow their wheat. Before long, sugarcane replaced wheat as a major crop, and was replaced in turn by grapes.

Madeira became a regular port of call, but when ship captains complained that the casks of wine they had taken aboard there were going bad, the island’s vintners began adding spirits distilled from cane sugar as a preservative. As luck would have it, the more robust tipple held up and improved in flavor, apparently from the heat and constant motion of travel through tropical waters. The fact was discovered when casks were returned unsold, and although vinho da roda (“wine of the round trip”) soon became a hit, the method involved was cumbersome. The solution was to store the casks of wine in sun-heated rooms known as estufas. In addition, encouraging oxidation by exposing the wine itself to air was found to replicate the rough handling it underwent aboard ship. A consequence of all this “mistreatment” was that the wine maintained its quality long after opening.
During the eighteenth century, Madeira wine (fortified by then with brandy) was popular on both sides of the Atlantic, from the great houses of England to the more modest homes of the colonies. It was the drink with which the signers of the Declaration of Independence are said to have toasted their achievement. However, disease decimated Madeira’s vineyards during the nineteenth century. Further ups and downs followed, but the latter years of the twentieth century saw the replanting of the so-called noble varieties that had made the wine so famous. Alas for romance, it had by then become common to put most Madeiras through an artificial heating process.
Madeira ages better than almost any other wine, prompting one expert to refer to “immortal Madeira.” It was a bottle of the vintage 1792, bottled in 1840, that was opened for Sir Winston Churchill when he visited the island in 1950. Upon learning what it was that the assembled company would be drinking, the great man insisted on serving his fellow guests himself. “Do you realize,” he asked, “that when this wine was made, Marie Antoinette was alive?”

For a time, many superior Madeiras were blended according to a solera process in which successive casks were filled over a period of years, the oldest tapped for a certain amount of wine (which was then bottled) and topped up from the next oldest, which were then … You get the idea. After the youngest casks were tapped, they were filled with even younger wine. Although the percentage of older wine in any particular cask decreased year by year, it never quite disappeared. Thus the date of a bottle of Madeira that has passed through the solera process refers not to the vintage but to the oldest wine it contains.
Of course bottles of great age are rare and come at great price. The British firm Finest & Rarest, for instance, once offered selections from the “Leacock Cache,” said to have been “uplifted directly from the cellars of the family mansion” in Madeira’s capital city of Funchal.” A bottle of the solera 1808 from the cache could once have been yours for a mere £1,600, worldwide shipping included, but, alas, it has been sold. But don’t despair! As the company notes, its stock of Madeira changes almost every week, and potential buyers are urged to contact it for the lastest price list.
While the term “vintage” is generally reserved for dated Madeiras aged at least twenty years in cask, newer designations—including Colheita and Harvest—have been introduced recently for younger dated wines. Other Madeiras are graded from the rare “Extra Reserve” through “Special Reserve” down to quite affordable “Finest.” Indications of age in these categories refers to the youngest wine in the blend, although they may well contain much older ones.
Mention of the Leacock family raises the intriguing fact that many of the best Madeira cellars have been associated with British families. The founder of the Leacock dynasty arrived on the island in 1741, while the first Blandy arrived in 1807 and settled permanently in 1811. Today Blandy’s is the only British firm involved in the early Madeira wine trade to remain in its founding family’s hands.

When Madeira’s vineyards were replanted in the twentieth century, it was generally with the Sercial, Verdelho, Bual and Malmsey varieties. Sercial yields a dry wine normally served as an aperitif, while the others produce successively sweeter wines. Madeira expert Michael Broadbent recommends 10-year-old Verdelho as usually being “remarkably good.”
If you find Sercial a bit too dry and Malmsey a bit too sweet, then you may also want to consider the inexpensive, medium-dry variety known as “Rainwater.” Whence the name? According to the most common explanation, it seems that once upon a time some casks awaiting shipment to Savannah were rained upon, with the result that the wood of the casks absorbed the water and diluted the wine. In another one of those providential accidents to which Madeira seems prone, this lighter, raisiny version has been popular with Americans ever since.

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