Henriques & Henriques 5 Year Old Finest Medium Rich Madeira
A slightly brownish colour with greenish nuances. Intense aromas of dried fruits, namely dried figs, nuts and honey. Vibrant on the palate, complex, rich, with caramel, dried fruits. Very fresh! A long, intense 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.
Deep amber/tawny colour. The nose is dominated by a dry walnut husk and almost straw-like character, with a hint of burnt brown sugar and chocolate coming through. The palate has a real sense of freshness about it, with plenty of tang, plenty of orange and a really intense caramel and toffee sweetness. This is luscious through the mid-palate and into the finish, but still fresh and tangy.
Grower: Henriques & Henriques
Grape Variety: Tinta Negra Mole / Bual
Style: Fresh and Crisp
Country: Portugal
Appellation: Madeira
Vintage: 5 Year Old
Closure: CORK
Alcohol: 19% ABV
Bottle Size: 50cl
Sushi Maki (Sushi Rolls)
Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 40
INGREDIENTS
For the sushi //
255g/9oz sushi rice
55ml/2fl oz mirin
340g/12oz sashimi quality tuna, cut into long thin strips
5 sheets nori sushi sheets
1 cucumber cut into 5 long pieces
5 spring onions
3 tsp wasabi paste
To serve //
light soy sauce
Japanese pickled ginger
1. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid.
2. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. 3. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
4. Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker.
5. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).
6. To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand.
7. Dip your fingers in the water before you touch the rice.
8. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick.
9. Leave the quarter the furthest away from you plain.
10. Next smear a little wasabi in a line a little off centre nearest to your body.
11. Follow with a layer of tuna, a spring onion and a piece of cucumber.
12. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands.
13. Remove the roll from the mat and leave to sit with the joining edges downwards.
14. You can wrap in cling film and keep in a cool place until you are ready to serve.
15. Don't place in the fridge as this dries out the rice.
16. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces.
17. Serve with the pickled ginger and little bowls of soy sauce.
£15.99 £12.99
12 in stock
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