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Madeira is also used as a flavouring agent in cooking. Lower-quality Madeira wines may be flavored with salt and pepper to prevent their sale as Madeira wine, and then exported for cooking purposes. [18] Madeira wine is commonly used in tournedos Rossini and sauce madère (Madeira sauce). [19]
Castello di Amorosa is a winery located near Calistoga, California.The winery opened to the public in April 2007, as the project of a fourth-generation vintner, Dario Sattui, who also owns and operates the V. Sattui Winery named after his great-grandfather, Vittorio Sattui, who originally established a winery in San Francisco in 1885 after emigrating from Italy to California.
V. Sattui Winery is a winery and retail store located in St. Helena, in the Napa Valley region of California. The winery was originally established in San Francisco in 1885 by Vittorio Sattui who had emigrated from Genoa, Italy. [1] [2] The winery was shut down in 1920 during Prohibition and remained shuttered until 1976 when they opened their ...
Pages in category "Madeira wine" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. ...
Terrantez is most widely associated with the wines of the island of Madeira (in red) but some plantings of the grapes can also be found in the Azores (in green to the northwest of Madeira). Terrantez is a low-yielding vine that is most widely associated with the wines of Madeira though its use in the wine and presence on the island had declined ...
It is the most widely planted variety on the Madeira islands and is considered the industry's "workhorse grape". The grape produces very high yields of sweet, pale red wine, [ 1 ] but is also often fermented without skin contact to produce white wine when making drier varieties of Madeira.
The variety is known for its high acidity when aged, but if drunk young generally possesses more fruit flavor than the other Madeiras. Some producers are experimenting with making a table-style wine by allowing the grapes to ripen more prior to harvesting and blending with the grape Arnsburger to balance Verdelho's naturally high acidity. [3]
The anglicised name Sercial came to be associated with the Madeira style rather than the grape variety, being the lightest, most acidic and delicate expression of Madeira that takes the longest to mature. [3] EU rules for varietal names on wine labels now require Madeiras labelled Sercial to be made from minimum 85% Sercial.