Baku Kitchen! An independent reference of traditional food

Map Countries Food types Ingredients Occasions

Photograph not yet available

Atlas›Portugal›Madeira wine

Madeira wine

fortified wine heated and oxidised, from dry Sercial to sweet Malmsey

Portugal Wine & spirit Vegetarian

Your guide, Chef Baku
Drawn, not photographed · Updated September 2026

RATE

A full recipe for this dish has not been written yet.

History

Barrels shipped through the tropics improved with heat, so producers copied the effect with estufagem; Madeira toasted the 1776 US Declaration of Independence.

Frequently asked questions

What is Madeira wine?

Madeira wine is a wine & spirit from Portugal: fortified wine heated and oxidised, from dry Sercial to sweet Malmsey. Barrels shipped through the tropics improved with heat, so producers copied the effect with estufagem; Madeira toasted the 1776 US Declaration of Independence.

Made with

🍇grapes

Cooked

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review Cancel reply

No account needed. Only the fields marked * are required, and an address is never published.

How did it go? *

Name *

Email optionalOnly needed for the newsletter. Never published, never shown.

Save my name, email, and website in this browser for the next time I comment.

Your rating★5 out of 5★4 out of 5★3 out of 5★2 out of 5★1 out of 5

Send me one dish a week by email — needs the address above. Unsubscribe any time.

More from Portugal

charcuterie & curedPresunto de BarrancosDOP ham from acorn-fed black Iberian pigs, aged two years dessertToucinho do ceuDense almond and egg-yolk cake, once enriched with lard as its name implies.

Molho de piri-piriBird's eye chilies crushed with garlic, lemon and oil into a stinging sauce mainBacalhau à Gomes de Sásalt cod baked with potatoes, onions, olives and boiled egg

You'll also love

GuatemalaRon ZacapaRich aged rum from cane honey, sipped neat after dinner TunisiaBoukhaclear fig brandy drunk chilled as an aperitif or over ice VietnamRuou CanJar wine of fermented rice and husk, drunk communally through long bamboo straws CroatiaMalvazija istarskafresh, acacia-scented Istrian white, the peninsula's signature grape

One dish a week

A single dish from somewhere you have not cooked, with its recipe and where it comes from. No offers, no third dish.

Your email address

Leave this empty

Yes, email me one dish a week. I can unsubscribe from any email, and the address is stored on this site and shared with nobody. See About.

Browse

The map
Countries
Regions
Food types
Ingredients
Occasions and seasons

Regions

Europe
Asia
Africa
Americas
Middle East & Central Asia
Oceania

About the atlas

How it is made
Credits
Corrections and contact

Baku Kitchen!

★ iconic · 😋 adventurous · 📜 history

An independent reference of traditional food. No rankings, no sponsored dishes, no restaurant promotions. Every dish is drawn for the atlas in one house style. Country outlines from Natural Earth; flags from flag-icons.