About Tinta Negra

Formerly known as Tinta Negra Mole, Tinta Negra is by far the most widely planted grape on the island, accounting for more than 85% of the total hectares planted (485 ha). Long-prized by growers for its generous yields and adaptability to a wide array of growing conditions, and by winemakers for its chameleon-like expression, producing wines ranging from seco to doce. It forms the basis of all entry-level madeiras which undergo estufagem, but in recent decades winemakers have sought to explore and elevate this ‘workhorse grape’, and it was included in ‘Recommended Varieties’ (castas recomendadas) in 2015, for the first time permitting its name to appear on madeira labels. H&H (with several other producers) has been in the vanguard of its reassessment, producing three colheitas and the island’s first 50-Year Tinta Negra.

Tasting Notes

Roasted nuts and toasted brioche; tangerine and caramelized orange; coffee grounds and sweet tobacco: Belém’s Madeira – Meio Seco exhibits impressive vinous concentration, seamless integration and bright transparency. At just 17% abv (compared to a more typical 19-20%), it is the best Madeira you can cook with, and the only one you should drink while you do.

Pairing Recommendations

Perhaps the most versatile wine available to the wine and cooking enthusiast, Belém’s Madeira – Meio Seco is equally at home in the glass or in the pan. Enjoy with nuts and hard cheeses; savory soups and seafood chowders; and with salmon, tuna and all manner of game. Needless to say, the synergy between wine and dish is enhanced when you cook with it, too.