Justino's Madeira Fine Medium Rich (DOC Madeira): the volcanic Boal to enjoy an unique island

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Madeira wine is as old as the island's discovery in 1419. This volcanic vineyard is the son of the Greek and Iberian vineyard, what better sponsors than them? A wine fortified that raised the Portuguese sailors spirit heading to the New World and that was highly appreciated by the British (many of them settled in Madeira) and other Anglo-Saxon powers. Like all great vineyards, phylloxera broke its ascent and commercial projection. With the introduction of the American vine rootstocks, new varieties such as Tinta Negra also arrive on the island. This is not the case, here Boal is 100%, it is the semi-sweet (medium rich) Madeira's queen and capable of growing in the warmest places of this North African island.

Dark brown color with old copper flashes thanks to oxidative aging in barrel and a density marked by an 19% ethanol content. Intense nose and marked by the complexity of volcanic, ferrous soils, rich in magnesium, ash and phosphorus. Aromas of raisins, caramel, resin, toasted, candied orange and fresh must. Powerful and round entry. Explosive, alcoholic and fruity development (the heading has been made at the beginning of the fermentation to save the residual sugars of the Boal must). Enough freshness to support the previous sensations. Very marked by resinous notes and raisined fruit. Fiery and very long finish with delicious roasted citrus fruit echoes, still with that point of acidity that refreshes the mouth and invites to fill another glass.

Justino Madeira Wines SA, from the southeast of the island (São Gonçalo), proposes a price of
9'89 euros. As a pairing, look for Portuguese specialties, a creative country of great pastry chefs. To start a Dom Rodrigo (typical of the Algarve based on spun egg and cinnamon). From Viana do Castelo, another good match is the Viana cake (it has eggs, flour and sugar). From Sintra another sweet dessert is the Travesseiro (it means pillow in Portuguese and it looks like a sweet millefeuille). As a salty and contrasting match, I have thought of a creamy sheep cheese from the Estrela mountains: the PDO Queijo Serra da Estrela.


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