Henriques & Henriques Medium Dry Madeira
On the nose it is a medium dry with elegant and with vibrant fruitiness. Subtly intense on the palate with nuts and dried fruit notes with a good 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.
Quite a dark tawny colour. Oxidised, bruised fruit and nutty, raisiny quality. On the palate this has a full, rich texture and a core of plummy sweetness. The mid-palate shows plenty of sweetness with a caramel note, and then a backbone of acidity that is tangy and pithily dry begins to assert.
Grower: Henriques & Henriques
Grape Variety: Tinta Negra Mole / Verdelho
Style: Fruity and Sweet
Country: Portugal
Appellation: Madeira
Vintage: 3 Year Old
Closure: CORK
Alcohol: 19% ABV
Bottle Size: 75cl
Black Pepper and Lemon Squid with Noodles
Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 1
INGREDIENTS
1 squid, cleaned and halved
olive oil, for drizzling
1 lemon, juice only
salt and freshly ground black pepper
55g/2oz egg noodles, cooked according to packet instructions
2 tbsp chopped fresh coriander
orange wedges, to garnish
fresh chervil, to garnish
1. Remove the tentacles from the squid and score the inside of the body with a sharp knife to make a diamond pattern.
2. Drizzle the squid with a little olive oil and then chargrill in a very hot griddle pan for 1-2 minutes each side, or until cooked through.
3. Drizzle over the lemon juice and season with salt and freshly ground black pepper. Set aside.
4. In a bowl, mix the cooked egg noodles with the coriander and a drizzle of olive oil.
5. Transfer to a serving dish.
6. Top the noodles with the squid, garnish with the orange wedges and fresh chervil and serve.
£16.99 £13.99
12 in stock
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