Chocolate and coffee aromas go with the characteristic burnt character of a rich Madeira. It is a sweet wine, although never far from the acidity that keeps it well away from being cloying. It is a beautiful wine that still has all its freshness and fragrant fruit.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.