Henriques & Henriques 15 Year Old Boal Madeira
Amber coloured wine with golden nuances. Intense and deep aroma of dried fruits, showing its age. Medium rich palate of dried fruits, full bodied and complex, good balance between the acidity and sweetness and a long finish.
Product Description
In 1850 the family’s interests were established as a firm, which by 1925 concentrated on shipping its own wines rather than supplying them to the other shippers. At 600 to 750 metres above sea level, at Quinta Grande a new vineyard was planted in January 1995. Its 10 hectares (25 acres) constitute the largest single vineyard on the Island and it is also the first on Madeira to be mechanised. Henriques & Henriques is now the largest independent producer and shipper of Madeira Wines and the only Madeira House who owns vineyards. The company relies on the most recent technical innovations, keeping however the unbroken family tradition that has lasted for 500 years in the production of the finest Madeira wines.
Medium dark amber. Slightly pungent nose with caramel, coffee and touch of cheese. Clean and full in well rounded mouth where citrus tends to dominate. Clean, fresh acidity in sprightly finish.
Grower: Henriques & Henriques
Grape Variety: Bual
Style: Complex and Fresh
Country: Portugal
Appellation: Madeira
Vintage: 15 Year Old
Closure: CORK
Alcohol: 19% ABV
Bottle Size: 50cl
Crostini with Black Olive Tapenade and Creamy Garlic Cheese
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 2
INGREDIENTS
2 slices white crusty bread
olive oil, for drizzling
55g/2oz soft white cheese with herbs, plus extra for garnish
150g/5½oz black olives, stones removed
2 cloves garlic
freshly ground black pepper
1. Preheat the grill to medium.
2. Brush the bread with a little olive oil, then toast in a hot frying pan for two minutes on both sides, or until golden-brown and crisp.
3. Spread the cheese over each slice of toasted bread, then place under the grill for 1-2 minutes, or until the cheese is melted and golden-brown.
4. Place the olives, garlic, freshly ground black pepper and a little olive oil into a mini food processor and pulse to a coarse paste. 5. Slowly add a little more olive oil, continuing to blend, until the mixture comes together to form a smooth paste.
6. To serve, spread a little of the olive tapenade over each slice of toast and dot with a bit more cheese.
£30.99 £26.99
9 in stock
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