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Great wines for enjoying with your barbeque!

by Diane - June 13th, 2011.
Filed under: Food.
Enjoy these delicious and interesting wines from the DrinkShop. Lots of gift packaging options if you're buying it as a gift too. The history of this wine company starts in 1850 when the family's interests were established as a firm. By 1925 they concentrated on shipping its own wines rather than supplying them to the other shippers. Their perfect location at At 600 to 750 metres above sea level, makes Quinta Grande one of their new vineyards started 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.
HENRIQUES AND HENRIQUES - Monte Seco 3 Year Old 75cl Bottle
HENRIQUES AND HENRIQUES - Monte Seco 3 Year Old 75cl Bottle £10.44
It is a light, pale, dry aperitif wine. Particularly delicious chilled or on the rocks and as a long drink with tonic, crisply dry and fruity and perfect to accompany canapes, nuts and shellfish. Blended from 90% Tinta Negra Mole and 10% Sercial and aged for 3 years in oak. Madeira should be cellared upright. It loves light, heat and air, but hates frost.Never one to turn down any kind of alcoholic experience, we love this posh-as-you-like Madeira. Madeira starts life as fermenting must and is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) and undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October and the special 'estufagem' of the wines begins in January. The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ship's companies, stored in the holds of caravels. The blowsy heat of the ship's hold was found to have dramatically improved the wines, making them richer and more complex, as well as proving them to be the most stable in heat. This also demonstrated the great ageing potential that they had. The wines are estufa'd usually for 3 months in termperatures rising to 45 degrees C before being allowed to cool. Maturation then starts in wooden casks, which need not be topped up. The wines are not bottled until they are at least 3 years old. Invented in 1938 by Peter Cossart, father of John Cossart, Monte Seco was the first wine he made on his own at the age of 19. It was his answer in terms of Madeira to Fino and Manzanilla.
HENRIQUES AND HENRIQUES - Medium Rich 3 Year Old 75cl Bottle
HENRIQUES AND HENRIQUES - Medium Rich 3 Year Old 75cl Bottle £10.44
A medium dark, rich and fruity wine, lighter than Full Rich and Malmsey or Port, but full-bodied and very fragrant. This is a 'bual-style' of wine. Madeira should be cellared upright. Delicious as a dessert wine and with fruits such as peaches, pineapple or fruit salads, strawberries and raspberries. Also compliments chocolate and blue cheeses. Madeira starts life as fermenting must and is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) and undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October and the special 'estufagem' of the wines begins in January. The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ship's companies, stored in the holds of caravels. The blowsy heat of the ship's hold was found to have dramatically improved the wines, making them richer and more complex, as well as proving them to be the most stable in heat. This also demonstrated the great ageing potential that they had. The wines are estufa'd usually for 3 months in termperatures rising to 45 degrees C before being allowed to cool. Maturation then starts in wooden casks, which need not be topped up. The wines are not bottled until they are at least 3 years old. Invented in 1938 by Peter Cossart, father of John Cossart, Monte Seco was the first wine he made on his own at the age of 19. It was his answer in terms of Madeira to Fino and Manzanilla.
HENRIQUES AND HENRIQUES - Medium Dry 3 Year Old 75cl Bottle
HENRIQUES AND HENRIQUES - Medium Dry 3 Year Old 75cl Bottle £10.69
A golden, medium dry wine. A good all purpose 'verdelho-style' of wine. Madeira should be cellared upright. This is ideal as an aperitif or as an accompaniment to consommes, pates or cakes. It is also well matched with smoked fish. Madeira starts life as fermenting must and is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) and undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October and the special 'estufagem' of the wines begins in January. The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ship's companies, stored in the holds of caravels. The blowsy heat of the ship's hold was found to have dramatically improved the wines, making them richer and more complex, as well as proving them to be the most stable in heat. This also demonstrated the great ageing potential that they had. The wines are estufa'd usually for 3 months in termperatures rising to 45 degrees C before being allowed to cool. Maturation then starts in wooden casks, which need not be topped up. The wines are not bottled until they are at least 3 years old. Invented in 1938 by Peter Cossart, father of John Cossart, Monte Seco was the first wine he made on his own at the age of 19. It was his answer in terms of Madeira to Fino and Manzanilla.
HENRIQUES AND HENRIQUES - Special Dry 3 Year Old 75cl Bottle
HENRIQUES AND HENRIQUES - Special Dry 3 Year Old 75cl Bottle £10.44
A pale, soft, medium dry wine. It has a delicate aroma and flavour making it the ideal aperitif. Madeira should be cellared upright. Ideal as an aperitif or with cheese. Madeira starts life as fermenting must and is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) and undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October and the special 'estufagem' of the wines begins in January. The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ship's companies, stored in the holds of caravels. The blowsy heat of the ship's hold was found to have dramatically improved the wines, making them richer and more complex, as well as proving them to be the most stable in heat. This also demonstrated the great ageing potential that they had. The wines are estufa'd usually for 3 months in termperatures rising to 45 degrees C before being allowed to cool. Maturation then starts in wooden casks, which need not be topped up. The wines are not bottled until they are at least 3 years old. Invented in 1938 by Peter Cossart, father of John Cossart, Monte Seco was the first wine he made on his own at the age of 19. It was his answer in terms of Madeira to Fino and Manzanilla.
HENRIQUES AND HENRIQUES - Full Rich 3 Year Old 75cl Bottle
HENRIQUES AND HENRIQUES - Full Rich 3 Year Old 75cl Bottle £10.44
A dark, full-bodied, fruity, luscious, fragrant sipping wine. This 'malmsey-style' of wine is best served as a dessert wine. Madeira should be cellared upright. Pairs well with rich foods especially chocolate. Madeira starts life as fermenting must and is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) and undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October and the special 'estufagem' of the wines begins in January. The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ship's companies, stored in the holds of caravels. The blowsy heat of the ship's hold was found to have dramatically improved the wines, making them richer and more complex, as well as proving them to be the most stable in heat. This also demonstrated the great ageing potential that they had. The wines are estufa'd usually for 3 months in termperatures rising to 45 degrees C before being allowed to cool. Maturation then starts in wooden casks, which need not be topped up. The wines are not bottled until they are at least 3 years old. Invented in 1938 by Peter Cossart, father of John Cossart, Monte Seco was the first wine he made on his own at the age of 19. It was his answer in terms of Madeira to Fino and Manzanilla.