From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A Portuguese island in the Atlantic off the northern coast of Africa, which produces a unique fortified wine of the same name. In 1420, Prince Henry of Portugal, then 26, planted grapevines on the island, and wine makers promptly turned these grapes into wine right after picking. For some reason, this strong, smoky wine improved when barrel-aged in the equatorial sun. Most wine is delicate and suffers during long voyages. Madeira only got better. A 100-year-old Madeira is not only drinkable, it's exceptional. The wine was very popular in the U.S. during the Revolutionary War, and the Madeira trade was an important part of the young nation's economy. Madeira is available sweet or dry: the former having brandy added during fermentation, leaving the wine very sweet, and with a high alcohol content; and the latter left to ferment entirely before adding brandy, which keeps it very dry. Today, only the sweet Malmsey Madeira is aged in the sun; the rest are heated in stoves. Sercial is the driest; Verdelho is just a bit sweeter; and Rainwater is a blend of the two. Any of these three makes a good apéritif. Malmsey and Boal, which are dark and sweet, can be served in place of port.
