Henriques & Henriques 10 Year Old Sercial Madeira
Mid amber in colour this is a dry wine, with a clean aroma showing its evolution. Lightly smoky with nuts, apricots and vanilla. Dry on the palate with slight acidity and flavours of wood and nuts. A complex wine with fresh acidity and an extraordinary long 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.
Pale, lemony-tinged burnished gold colour. Very intensely aromatic, with almost tropical fruit notes appearing feetingly, then nuts and citrus fruits. On the palate there is a little note of marzipan, and a rich, mouth-filling texture that makes this initially quite full and lush, with a depth of dry, acid-streaked toffee, spice and marmalade. Lovely structure and length here, with fine defnition and finesse.
Grower: Henriques & Henriques
Grape Variety: Sercial
Style: Complex and Dry
Country: Portugal
Appellation: Madeira
Vintage: 10 Year Old
Closure: CORK
Alcohol: 20% ABV
Bottle Size: 50cl
Apple Poached in Red Wine with Meringue and Honey
Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 1
INGREDIENTS
For the poached apple //
350ml/12fl oz red wine
2 tbsp caster sugar
1 tsp ground cinnamon
1 dessert apple, peeled and cored
For the meringue //
3 free-range egg whites
180g/6oz caster sugar
1 tbsp honey, for drizzling
cocoa powder, for dusting
1. For the poached apple, bring the wine, sugar and cinnamon to the boil in a pan.
2. Add the apple, reduce the heat to a simmer and poach for five minutes, or until just tender.
3. Remove the apple from the liquid and place into a serving bowl.
4. For the meringue, place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed.
5. Add the sugar to the egg whites, a teaspoonful at a time, and continue whisking until incorporated.
6. Spoon the meringue mixture into a piping bag fitted with a plain nozzle.
7. Pipe the meringue over the apple and finish with a peak at the top. Brown the meringue all over using a mini-blowtorch.
8. To serve, drizzle with honey and sprinkle with cocoa powder.
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£23.99 £18.99
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