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.Established in 1932 by the last surviving member of the Henriques family — popularly known as “João de Belém” — Belém’s Madeirapays homage to the ancestral home of the Henriques family in Belém, Câmara de Lobos, the historic fishing village west of Funchal whose history is inextricably linked to the history of Madeira — the island and the wine. Today, Belém’s Madeira continues to be owned and produced by by Henriques & Henriques, one of the most esteemed and storied producers on the islanPerhaps 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.