FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MADEIRA WINE, MADEIRA
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is an American favorite. The choice old wines possess a peculiar charm and have a haunting fragrance. The driest types are excellent served with soups. Used as an appetizer, Madeira is a wine par excellence as a stand-by, one to be on every sideboard, ready to welcome the friend who happens to call.
Madeira wine varies in color from flame-red to amber and from the driest type to the sweetest. It has remarkable lasting qualities which improve with age.
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is wine made from grapes grown on thye island of Madeira in the atlantic Ocean, is one of the finest fortified wines. Madeira is a tonic and an exhilarating wine. It is drunk as an aperitif before meals and is used a great deal in cooking.
h6>Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is the name given to a very fine, "generous" wine, manufactured in the vineyards of Madeira.