All About Madeira

Madeira was often the favorite of the early colonists because of its long-lasting qualities. It comes from the Island of Madeira (just off the coast of Portugal), and sea captains headed to the West often stopped to fill the ship with casks to use as ballast for the long ocean voyage. Madeira is known for its burnt caramel flavor, golden amber color, and longevity.

Grapes used in Madeira are sercial, verdelho, bual, malmsey and occasionally some hybrids. There are a number of common designations but these are the basic ones: Finest (aged 3 years in cask); Reserve (aged 5 years); Special Reserve (aged 10 years); Extra Reserve (aged 15 years); and Vintage (all of the wine is from one year's vintage and stored under the eaves of buildings, exposed to all kinds of weather variations for a minimum of 20 years! The very best Madieras can take over 40 years to make.

Tastings carries only two Madeiras, both by Leacock's, a company that has making fine Madeiras since 1711. The two in stock at Tastings are a five-year aged Malmsey ($23) and a medium-dry Rainwater ($15.60). Rainwater is a soft, slightly fruity dry wine that is often used as an aperitif and lightly chilled. The Malmsey is very rich and fruity and is probably best with dessert. Tastings manager Ann says that the oldest bottle in her personal collection is a 1922 Madeira that she guarantees is still good. “Madeira, my dear?"

All About Prosecco

Spring and summer are perfect times for Italian prosecco.  With sunny skies and warm temperatures, this Italian sparkling wine is ideal for celebrations as well as light dinners, or any occasion that calls for an affordable, light, crisp, refreshing, and fun wine!  Prosecco is the name of the predominant grape used in this sparkling wine which usually has a champagne –type cork but sometimes  a beer-bottle type cap.  The name, prosecco, is now protected under European law and is only used for wine from the prosecco grape grown in the Veneto region of Italy, which is in the foothills of the Alps.At its best, it may contain clean, fresh tones of pear or apple with citrus.  It pairs wonderfully with salads, seafood, most pastas, and even Conrad Hinkle pimento cheese!  Many think it's a good aperitif, and many use the light, inexpensive proseccos instead of the heavier and more expensive champagnes for celebrations. If you have ever had the cocktail called "Belini," you have probably had prosecco; a proper Belini should be made with prosecco rather than champagne.One of the reasons it is so much cheaper than champagne is that the fermentation process is much quicker. The grapes ferment in pressurized tanks rather than in individual bottles (the French way -- bottles that must be turned constantly).  This process works for proseccos because it keeps the flavor and freshness of the grape.Tastings store currently has four different proseccos: IL ($11.25 and a smaller bottle at $10); Zardetto Brut ($12); Zardetto Zeta ($18.20), and Canella ($16.75).  All four are from the Conegliano region of Veneto, Italy.

All About Vouvray

Vouvray is a town in the Loire region of France, which is famous for its white wines made with the chenin blanc grape. The wines are sweet, but also fruity, fresh, lively, and should have a backbone of minerally acidity which balances the wine. Sweet but dry or demi-sec may be a good description of most vouvrays, thus making it a good white wine choice to pair with rich sauces (as in many classic French dishes). It is fresh, juicy, lush, and sweet but also dry. Unlike many white wines, some of the finest French vouvrays will last for decades. "Vouvrays" made outside France do not seem quite the same, but rather "diluted."

The chenin blanc grape is one of the most versatile grapes of all. It is not only used in vouvrays, but also in many sweet wines, including sparklings and fortified. Often it is used anonymously in many blends of white table wines, especially in California.

Tastings carries a couple of French vouvrays, including the much sought Marc Bredif, considered one of the best. The Tastings Team thinks it is a good example of a good vouvray. Its nose is of apple, pear, and honey, but it is well balanced with a mineral acidity. In other words, sweet and fruity with a backbone of acidity, which complements the fruity sweetness.