Port and Madeira are two distinct drinks from Portugal in Europe. As we begin to educate ourselves in all things wine we should know the essential differences between these two exports.
Portugal has produced these two fortified wines for centuries. They are sweet and not to everyone’s taste but they are much better known than the countries fledgling red and white table wines such as ‘Vinho Verde’. Port is deep, sweet with hints of nuttiness as well as spice, pepper and dark red fruits. Port can vary in quality and taste like all wines but they can be classified into vintage and non-vintage.
Single year port is ‘vintage’ but it has to be a special year with an outstanding product. With a vintage you should always leave it for several years in the bottle to mature. Vintage ports include the single-quinta – made in the second best years and late bottled vintage, or LBV, – which is produced from a single year but overly filtered and processed. There is an unfiltered version too that needs no maturing.
Non-vintage blends include the reasonably priced Crusted and Tawny varieties. Ports with singular and theatrical names are made for general consumption and will, ordinarily, not be classics.
Madeira is regarded more for its varying levels of tang and sweetness. The liquid is subjected to a heat treating process that aids its growth and oxidation creating a smokiness and punch on the tongue. It is not normally vintage as this classification is almost non-existent with the stuff. Sercial and Verdelho are light and dry while Bual and Malmsey are richer and sweeter with Malmsey the sweetest of all the Madeira types.
Jane has just begun writing about her own experience making and producing wine, cider and perry. She is an expert in small scale production methods and home based business and you can also check out her latest website on the benefits of the bottle fridge and the ice maker machine.
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