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Madeira wine. Madeira is a fortified wine made on the Portuguese island of Madeira, in the North Atlantic Ocean.Madeira is produced in a variety of styles ranging from dry wines which can be consumed on their own, as an apéritif, to sweet wines usually consumed with dessert.
It is also the traditional drink (usually port or sherry) served at the meet, prior to a traditional foxhunt. The term can describe the cup that such a drink is served in. The term can describe the cup that such a drink is served in.
In the European Union "sherry" is a protected designation of origin; therefore, all wine labelled as "sherry" must legally come from the Sherry Triangle, which is an area in the province of Cádiz between Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. [13] After fermentation is complete, sherry is fortified with ...
There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white [1] fortified wines (fino and amontillado sherry) drunk before the meal and the red fortified wines (port and madeira) drunk after it.
Drinking fino. Fino ("fine" "refinado" "refined" in Spanish) is the driest and palest of the traditional varieties of sherry and Montilla-Moriles fortified wine. They are consumed comparatively young and, unlike the sweeter varieties, should be consumed soon after the bottle is opened as exposure to air can cause them to lose their flavour within hours.
Denzel Washington revealed to Esquire magazine as part of a recent cover story that he is 10 years sober. He cut off alcohol at 60 years old after a 15-year drinking pattern that started in the ...
A widow who celebrated her 105th birthday says the secret to a long life is her daily routine of Marmite on toast for breakfast and two glasses of sherry before bed. Joan Prince has lived through ...
Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and oloroso.