’Madeira’ was most popular in the fifteenth and sixteenth centuries, especially at the Court of Francois I. Shakespeare in ’Henry IV.’ makes drouthy Jack sell his soul on Good Friday for a cup of Madeira and a cold capon’s leg. Mr. H. Vizetelly, whose professional work should be read by all who would master the subject, marvels why and how this ’magnificent wine’ went out of fashion. The causes are many, all easy to trace. Men not yet very old remember the day when England had no vino de pasto fit to be drunk at meals; when they found only ports, sherries, and loaded clarets; and when they sighed in vain for light Rhine or Bordeaux growths, good ordinaire being to drink what bread is to food.
[Footnote: This, however, is a mere individual opinion. I have lately read a book recommending strong and well-brandied wines as preventing the crave for pure alcohol.]
Now, however, the national taste has changed; the supply of Madeira not sufficing for the demand, the class called boticarios (apothecaries) brought rivals into the market; and extensive imitation’s with apples, loquats (Japanese medlars), and other frauds, brandied to make the stuff keep, plastered or doctored with Paris-plaster to correct over-acidity, and coloured and sweetened with burnt sugar and with boiled ’must’ (mosto) to mock the Madeira flavour, gave the island-produce a bad name. Again, the revolution in the wine-trade of 1860-61 brought with it certain Continental ideas. In France a glass of Madeira follows soup, and in Austria it is drunk in liqueur-glasses like Tokay.
[Footnote: ’Madeira’ is the island modification of the Cyprus and the Candia (?) grape. ’Tokay’ comes from the Languedoc muscatel, and ’Constantia’ from Burgundy, like most of the Rhine-wines.]
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