Henriques & Henriques 5 Year Old Finest Medium Dry Madeira
A light gold coloured Madeira. It is harmonious with a pungent fruity aromas. Medium dry on the palate but soft and elegant, with plenty freshness, which is totally delicious.
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.
Very pale tawny colour. Richly oxidised style, with raisins and plenty of walnutty character. On the palate there is a delicate sweetness, with dried apricot and fig notes, and a dry, tangy, very fresh citrussy acidity that leaves the finish tangy and dry. There is a slightly spirity quality, but it is a balanced wine.
Grower: Henriques & Henriques
Grape Variety: Tinta Negra Mole / Verdelho
Style: Fruity and Sweet
Country: Portugal
Appellation: Madeira
Vintage: 5 Year Old
Closure: CORK
Alcohol: 19% ABV
Bottle Size: 50cl
Chargrilled Squid with Creamy Ponzu Dressing
Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 1
INGREDIENTS
For the squid //
4 x squid (about 250g/9oz each), cleaned and cut into triangles
salt and freshly ground black pepper
extra virgin olive oil
1 lime, juice only
For the creamy ponzu dressing //
2 free-range eggs, yolks only
½ tsp sea salt
pinch white pepper
2 tsp rice wine vinegar
4 tsp chilli garlic sauce
2 tsp yuzu juice
200ml/7floz vegetable oil
To serve //
3 tbsp coriander cress
2 tbsp celery cress
2 tbsp mint leaves, picked
1 handful watercress, leaves picked
1. For the squid, heat a griddle pan until searing hot.
2. Season the squid with salt and black pepper and a drizzle of oil.
3. Place onto the griddle and cook on each side for 30 seconds until charred and just cooked through.
4. Remove and squeeze the lime over the top.
5. For the creamy ponzu dressing, place all the ingredients, except the vegetable oil into a small food processor and blend to a purée.
6. Gradually add in the vegetable oil until a thin mayonnaise forms.
7. Check the seasoning and add more yuzu juice if desired.
8. To serve, scatter the cress and leaves over each plate, then place a squid on top and drizzle with the creamy ponzu dressing.
£15.99 £12.99
12 in stock
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