Madeira's Wine - Colonial Cheer

 Development and success (15th–18th centuries)

The roots of Madeira's wine industry date back to the Age of Exploration, when Madeira was a regular port of call for ships travelling to the East Indies. By the 16th century, records indicate that a well-established wine industry on the island supplied these ships with wine for the long voyages across the sea. The earliest examples of Madeira were unfortified and tended to spoil before reaching their destination. However, following the example of port, a small amount of distilled alcohol made from cane sugar was added to stabilize the wine by boosting the alcohol content. (The modern process of fortification using brandy did not become widespread until the 18th century.) The Dutch East India Company became a regular customer, picking up large, 423-litre (112 US gal) casks of wine known as "pipes" for their voyages to India.

The intense heat in the holds of the ships had a transforming effect on the wine, as discovered by Madeira producers when one shipment was returned to the island after a long trip. The customer was found to prefer the taste of this style of wine, and Madeira labeled as vinho da roda (wines that have made a round trip) became very popular. Madeira producers found that aging the wine on long sea voyages was very costly, so they began to develop methods on the island to produce the same aged and heated style. They began storing the wines on trestles at the winery or in special rooms known as estufas, where the heat of the island sun would age the wine.

With the increase of commercial treaties with England such as the Marriage Treaty in 1662, important English merchants settled on the island and, ultimately, controlled the increasingly important island wine trade. The English traders settled in the Funchal as of the seventeenth century, consolidating the markets from North America, the West Indies and England itself. Notable brands include Cossart and Gordon founded in 1745 and Blandy's in 1811.

The eighteenth century was the "golden age" for Madeira. The wine's popularity extended from the American colonies and Brazil in the New World to Great Britain, Russia, and Northern Africa. The American colonies, in particular, were enthusiastic customers, consuming as much as 95% of all wine produced on the island each year.

Early American history (17th–18th centuries)

Madeira was a very important wine in the history of the United States of America. No wine-quality grapes were grown among the thirteen colonies, so imports were needed, with a great focus on Madeira. One of the major events on the road to the American Revolution in which Madeira played a key role was the seizure of John Hancock's sloop Liberty by Boston customs officials on 9 May 1768. Hancock's boat was seized after he had unloaded a cargo of 25 pipes (3,150 US gallons (11,900 L)) of Madeira, and a dispute arose over import duties. The seizure of Liberty caused riots to erupt in Boston.

Madeira was a favorite of Thomas Jefferson, and it was used to toast the Declaration of Independence George Washington, Alexander Hamilton, Benjamin Franklin and John Adams are also said to have appreciated the qualities of Madeira. The wine was mentioned in Benjamin Franklin's autobiography. On one occasion, Adams wrote to his wife, Abigail, of the great quantities of Madeira he consumed while a Massachusetts delegate to the Continental Congress. A bottle of Madeira was used by visiting Captain James Sever to christen USS Constitution in 1797. Chief Justice John Marshall was also known to appreciate Madeira, as were his cohorts on the early U.S. Supreme Court. Madeira and walnuts were often served together as a last course at dinner parties in Washington in the early decades of the 1800s.

Madeira wine - Wikipedia

How to drink Madeira Wine

Firstly, Madeira wine is best chilled at different serving temperatures according to its sweetness. Drier sherry tends to be served at 12°C (53.6°F) while sweeter expressions can be slightly warmer at around 16°C (60.8°F).

Similarly, drier Madeira wine is often served as an apéritif and pairs well with seafood, soup, starters, and cheese. Richer Madeira wine is often used as a dessert wine or a digestif.