Henriques & Henriques 5 Year Old Finest Full Rich Madeira
An intensely concentrated and rich wine. Dark gold coloured with strong aromas and flavours of ripe fruit. Mellow and very rich on the palate.
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.
Nice deep tawny brown. On the palate the impression is of sweet molasses and brown sugar, with prune and raisin favours and just a hint of coffee. The acid is much more discreet, but still really freshens the finish adding real bite.
Grower: Henriques & Henriques
Grape Variety: Tinta Negra Mole / Malmsey
Style: Rich and Intense
Country: Portugal
Appellation: Madeira
Vintage: 5 Year Old
Closure: CORK
Alcohol: 19% ABV
Bottle Size: 50cl
Chocolate Cherry Nut Cheesecake with Chocolate Sauce
Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 1
INGREDIENTS
For the cheesecake //
125g/4½oz ready-made chocolate chip cookies, crushed
85g/3oz butter, melted
75ml/2½fl oz double cream, lightly whipped
50g/2oz mascarpone
3 tbsp honey
½ lemon, juice only
For the chocolate sauce //
50g/2oz dark chocolate
50ml/2fl oz double cream
To serve //
75g/2½oz canned cherries, drained and stones removed
1 tbsp pistachios, crushed
1. For the cheesecake, place the crushed biscuits into a large bowl with the melted butter and mix well.
2. Press the mixture into the base of a chefs' ring on a serving plate.
3. Place the whipped cream, mascarpone, honey and lemon juice into a large bowl and mix well.
4. Place this mixture on top of the biscuit base, then place the cheesecake into the fridge to set.
5. For the chocolate sauce, place the chocolate and cream into a heatproof bowl set over a pan of barely simmering water and heat, stirring frequently, until melted and combined to make a smooth sauce.
6. Heat the sides of the chefs' ring with a mini-blowtorch to loosen the cheesecake and carefully slide the ring off.
7. To serve, place the cherries and pistachios on top of the cheesecake and pour over the chocolate sauce.
£15.99 £12.99
12 in stock
Featured Products
-
Las Olas Malbec
£83.94£71.94 -
La Posta Vineyard Blend Malbec
£83.94£71.94 -
Snapper Rock Pinot Noir
£89.94£77.94 -
Snapper Rock Sauvignon Blanc
£77.94£65.94 -
Greywacke Sauvignon Blanc
£119.94£107.94
