The consumption of madeira is now considered
something of an arcane rite performed only by
dowagers and spinsters wearing lace bonnets. I
suspect that this is because it has suffered
unfavourable comparison with sherry, the market of
which has been swamped with cheap, sweet and rather
disgusting examples, severely damaging the
This is both a shame and a blessing: a shame because
the producers of the fine stuff – and here we
are talking about some of the world’s finest
wines of all – struggle to sell what they make;
a blessing because, for the quality, we can all drink
Port makes for a good birthday or anniversary
present. The problem with it is that it is only made
in certain vintages and that, once open, it should be
consumed quickly, preferably at one sitting.
Madeira, in my view, is a more complex, interesting
wine. It is made virtually every vintage and not only
improves for days after opening, but will keep, once
opened, for a month and more in a decanter.
There are four main styles, each made from and named
after specific grape varieties:
Sercial = dry, the driest of the madeiras.
Drunk as an aperitif.
Verdelho = medium dry. Best on its own
(perhaps mid-morning?) or with delicately flavoured
Bual (or Boal) = rich & full-bodied, but
with a dry finish. A fortifier, good at elevenses and
Malmsey (or Malvasia) = fully sweet and
luscious, the sweetest. To be drunk at the end of the
If you’ve never experienced a Madeira under
full sail, try one and be hooked by its, admittedly
Here is a small example of the kind of wines we
can offer. We have access to a much bigger range;
far too many wines to list here, but including most
of the vintages of the last 150 years or so.
us if you are looking for something from a
ALL PRICES ARE PER SINGLE BOTTLE AND INCLUDE VAT
& DELIVERY TO MAINLAND UK