[image-1]One of the oldest wines in the world, Madeira, is known for the unique way in which it is produced — the wine is placed in stainless steel vats and heated. Yes, you read that right, heated, no cool and cavernous wine cellars needed.

This tradition harkens back to the days of seafaring, when the wine was transported from the Madeira Islands (off the coast of Portugal) to the East Indies or the New World, inevitably exposed to intense heat. The resulting flavor makes it an ideal wine for apertifs or to be imbibed post-meal with dessert.

Edmund’s Oast Exchange beer educator Brandon Plyler leads a class Thurs., March 30 at 6:30 p.m. at Edmund’s exploring the history of the wine and how best to consume it. From a daily drink at the dinner table to a surprise ingredient in the kitchen, Madeira is a versatile wine that is often underestimated in the world of red and white go-tos.

Tickets are $50 a person and bites will be provided by chef Reid Henninger.