Tip: Madeira
POSTED: 11:19 am EDT May 27,
2005
UPDATED: 5:16 pm EDT June 11,
2009
Madeira is a fortified wine. This means that the winemaker adds brandy or a neutral spirit in order to boost the alcohol content and stop fermentation (often before the sugar has been converted, leaving the wine sweet). Natural fermentation results in between 7 and 10 percent alcohol; fortified wines generally are between 17 and 21 percent alcohol. In addition to Madeira, other fortified wines include dry sherry, sweet vermouth, Ruby Port, and Marsala.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
