Henriques & Henriques 20 Year Old Verdelho Madeira
Gold coloured with green hues. Fresh tropical fruits and zesty spicy scents with a hint of honeydew melon. A full flavoured and refreshing acidity on the palate with up-front mango apricot that leads into pineapple flavours on the textural mid palate, finishing semi-dry and clean. A vibrant wine.
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.
Gentle spices, some nutmeg, lime peel, smoky oak and sugar cane syrup. Quite a complex bouquet. Let’s gear up! The taste is even better with subtle notes from the oak aging; vanilla, tobacco and walnuts. Then the freshness, the acidity which masks the sweetness. Dust, smoke and walnuts. A dash of ground coffee. Pears in syrup. Long and lingering aftertaste.
Grower: Henriques & Henriques
Grape Variety: Verdelho
Style: Complex and Tropical
Country: Portugal
Appellation: Madeira
Vintage: 20 Year Old
Closure: CORK
Alcohol: 20% ABV
Bottle Size: 75cl
Prawn Dim Sum
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 6
INGREDIENTS
For the dim sum //
75g/2½oz squid, cleaned, finely chopped
275g/9¾oz raw king prawns, shells removed, cleaned, chopped
1 carrot, finely chopped
30g/1oz shiitake mushrooms, finely chopped
40g/1½oz cornflour, mixed with 40ml/1½fl oz water, to make a paste
3 tbsp sesame oil
½ tsp caster sugar
salt and freshly ground black pepper
1 packet dim sum wrappers
For the dipping sauce //
50ml/1¾fl oz each light and dark soy sauce
1 tsp hot chilli oil
½ tsp caster sugar
1 garlic clove, crushed
1 tsp fresh ginger, crushed
To serve //
baby herbs
punnet mustard cress
1. Mix the squid, prawns, carrot, shiitake mushrooms, cornflour, sesame oil, sugar and salt and pepper in a bowl with your hands until the mixture forms a paste.
2. Lay a dim sum wrapper in the palm of you hand and brush the edges with water.
3. Spoon in 20g of the mixture into the middle of the dim sum wrapper, then pinch at the top to make a pirate's hat shape.
4. Repeat until all of the mixture has been used.
5. Place the dim sum on an oiled plate (any oil is fine as this is to prevent the dim sum from sticking to the steamer).
6. Place the dim sum into a steamer and cook for 4-5 minutes until the prawns are cooked.
7. For the dipping sauce, place all of the ingredients dipping sauce ingredients into a clean bowl and mix until combined.
8. To serve, place the dim sum onto a large serving plate ans garnish with baby herbs and mustard cress.
£74.99 £69.99
6 in stock
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