A vast repertoire of gastronomic combinations is possible with Madeira Wine and varying according to the degree of sweetness of the wine. The more refreshing dry wines may accompany smoked fish or sushi, while the sweeter wines combine perfectly with dried fruit, honey cake, dark or milk chocolate. Off-dry wines are excellent with consommé and French onion soup au gratin, or even duck or goose foie gras, whereas semi-sweet wines blend well with cheese soufflé or wild berries. Unforgettable cocktails may also be made with Madeira Wine…
The associations are delicious and infinite. Discover more.
Madeira Wine and Gastronomy
Sercial
Of a light colour, full bodied and perfumed it is perfect as an aperitif and goes well with olives, toasted almonds, caviar or salmon canapés and hors-d'oeuvre with mayonnaise. It is equally subtle with smoked fish like salmon, sword fish, tuna or black scabbard, shellfish, sushi or fish mousses, and delicate with fresh goat or sheep cheeses. Refreshing as a long-drink “Madeira Wine with tonic water, slice of lemon and ice” – Dry Madeira Wine is very refreshing.
Verdelho
Structured, of a golden colour, it is also excellent as an aperitif. It combines perfectly with olives, toasted almonds and dry fruits and is pleasant with consommé, fresh cream soups and onion soup au gratin. It is equally exuberant with Serrano ham or smoked game, soup bowls of game, curd cheese, mushrooms with garlic or stuffed, and tasty with duck or goose pâté de foie-gras.
Boal
Full bodied and fruity, it is harmonious with fresh tropical fruits, dry fruits, cakes and fruit tarts. Young Boal is perfect to accompany with soft cheeses and older Boal goes very well with matured cheese. Delicate with cheese or wild fruits with butter soufflés, this Madeira Wine reveals itself exotic with milk chocolate, pralines, petit-fours, fresh cream cakes and traditional “bolo de mel”. Old Boal is also perfect to associate with pipe tobacco and with cigars.
Malvasia-Cândida
Of a dark colour, full bodied and aromatic, it may be appreciated with tropical fruits and dry fruits such as walnuts and hazelnuts. It is gracious with dry fruit cakes and fruit tarts, “bolo de mel”, butter biscuits, dark or milk chocolate, pralines and petit-fours. It is equally elegant and combines very well with Portuguese cheeses like the one from Serra, Serpa, Azeitão, that of Rabaçal and from the Ilha, and likewise with blue cheeses like Danish Blue, Roquefort, Stilton or Gorgonzola. The “Frasqueiras” rich are exceptional with Havana cigars.