| 释义 |
proper nounməˈdɪərə 1An island in the Atlantic Ocean off north-western Africa, the largest of the Madeiras, a group of islands which constitutes an autonomous region of Portugal; population 247,161 (2007); capital, Funchal. Encountered by the Portuguese in 1419, the islands were occupied by the Spanish 1580–1640 and the British 1807–14. 2A river in north-western Brazil, which rises on the Bolivian border and flows about 1,450 km (900 miles) to meet the River Amazon east of Manaus. It is navigable to large ocean-going vessels as far as Pôrto Velho.
Origin Portuguese, literally 'timber' (from Latin materia 'substance'), because of the island's dense woods. Rhymes Altamira, chimera, clearer, Elvira, era, hearer, Hera, hetaera, interferer, lempira, lira, lire, Megaera, monstera, rangatira, rearer, scorzonera, sera, shearer, smearer, sneerer, steerer, Thera, Utsire, Vera Madeira2(also Madeira wine) noun məˈdɪərə mass nounA fortified wine from the island of Madeira. Example sentencesExamples - An open bottle of vintage dated Madeira can last for months, years, maybe even decades.
- I happen to love this stuff, but have difficulty including it in an article about sweet wines because only few Madeiras are made in a true dessert style.
- In those days, Madeira was the most popular beverage in America, says Staib.
- The dessert wines, Ports, Madeira, Cognac and Pudding Wine are also attractively priced.
- Some wines, however, such as oloroso sherry, tawny port, and Madeira, owe their character to deliberate exposure to oxygen.
- Other countries have tried to compete against port with various fortified wines, but for me the likes of sherry or Madeira just can't compare.
- Put the egg yolks, sugar, Madeira and Marsala into a large heatproof bowl.
- I went for roast sirloin beef with wild mushrooms and a red wine sauce that was as rich as Madeira.
- Eggs are also called for in stuffings and sauces, and a fortified, sweetish wine such as Marsala or sherry or Madeira is often chosen for veal cookery.
- Look for red fortified wines like Ports, and certain Madeiras to match up the best.
- Place in a roasting tin and pour over the Madeira or white wine and the stock.
- The verdelho grape produces some ordinary table wines in Madeira, but not so here.
- Women in the north and the island of Madeira produce embroidered goods that are sold to tourists.
- Eighteenth century Americans drank a lot of ale and Madeira, but they also found time for a few mixed beverages as well.
- The salad itself was well designed, as duck and a fortified wine like Madeira are a classic combination.
- The Tsar preferred Madeira or port with his soup but would switch to wine for subsequent courses.
- Still, the big three, Port, Sherry and Madeira, have fame and historical importance.
- For instance, Madeira works beautifully with chicken liver parfait.
- The whole was accompanied by a profusion of wines, followed by nuts and preserved fruits, then Madeira, port or sherry.
- They also fortified Madeira with brandy to further preserve it and add complexity.
proper noun 1An island in the Atlantic Ocean off northwestern Africa, the largest of the Madeiras, a group of islands which constitutes an autonomous region of Portugal; population 247,161 (2007); capital, Funchal. Encountered by the Portuguese in 1419, the islands were occupied by the Spanish 1580–1640 and the British 1807–14. 2A river in northwestern Brazil that rises on the Bolivian border and flows about 900 miles (1,450 km) to meet the Amazon River east of Manaus. It is navigable to large oceangoing vessels as far as Pôrto Velho.
Origin Portuguese, literally ‘timber’ (from Latin materia ‘substance’), because of the island's dense woods. Madeira2(also Madeira wine) noun A fortified wine from the island of Madeira. Example sentencesExamples - Place in a roasting tin and pour over the Madeira or white wine and the stock.
- The salad itself was well designed, as duck and a fortified wine like Madeira are a classic combination.
- Still, the big three, Port, Sherry and Madeira, have fame and historical importance.
- I went for roast sirloin beef with wild mushrooms and a red wine sauce that was as rich as Madeira.
- For instance, Madeira works beautifully with chicken liver parfait.
- The whole was accompanied by a profusion of wines, followed by nuts and preserved fruits, then Madeira, port or sherry.
- Eighteenth century Americans drank a lot of ale and Madeira, but they also found time for a few mixed beverages as well.
- I happen to love this stuff, but have difficulty including it in an article about sweet wines because only few Madeiras are made in a true dessert style.
- Eggs are also called for in stuffings and sauces, and a fortified, sweetish wine such as Marsala or sherry or Madeira is often chosen for veal cookery.
- Other countries have tried to compete against port with various fortified wines, but for me the likes of sherry or Madeira just can't compare.
- The Tsar preferred Madeira or port with his soup but would switch to wine for subsequent courses.
- Some wines, however, such as oloroso sherry, tawny port, and Madeira, owe their character to deliberate exposure to oxygen.
- Women in the north and the island of Madeira produce embroidered goods that are sold to tourists.
- The verdelho grape produces some ordinary table wines in Madeira, but not so here.
- Put the egg yolks, sugar, Madeira and Marsala into a large heatproof bowl.
- The dessert wines, Ports, Madeira, Cognac and Pudding Wine are also attractively priced.
- In those days, Madeira was the most popular beverage in America, says Staib.
- Look for red fortified wines like Ports, and certain Madeiras to match up the best.
- An open bottle of vintage dated Madeira can last for months, years, maybe even decades.
- They also fortified Madeira with brandy to further preserve it and add complexity.
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