Madeira/Porto

[Thomas]

Madeira and Port are fortified wines, but that is the extent of their similarity, except that each are Portuguese (the real stuff, that is).

The classic fortified wine is grape juice that may or may not be fermented into still wine, and is then fortified with distilled brandy. The final product generally has an alcohol content from 18 to 20 percent by volume.

Both Madeira and Port are subjected to particular winemaking techniques unique to their regions and style, and there are a number of different styles of wines in each of the two categories. Oh yes, each place is a separate Portuguese wine-producing region.

Except for the type of grape varieties used, and the location of production, Madeira's real difference with Porto is that it undergoes something called "estufa" process, which essentially is a heating process as much as 104 degrees Fahrenheit for a few months. This cooking truly stabilizes the wine, and many true Madeiras (there are knock-offs produced in the U.S.) have the longest life span for wine that you can imagine, even after the bottle has been open for a while. I recently tasted a Madeira over 100 years old the bottle of which had been opened for more than a week--the wine was still wonderful. Because Port is not cooked , it is not stabilized for that kind of longevity.

There are dry and there are sweet Madeiras and Ports; the dry Madeiras are usually much drier than dry Ports. The sweetest Madeira is generally sweeter than most sweet Ports.

There are many other things that can be said of each, and I am sure someone else will post them soon.