For more than 500 years, Madeira has been pouring its heart and soul into making the unique fortified wines that are named after this sub-tropical island. As host Kevin Brauch discovers, Madeira was a popular port of call for the early traders who stocked up on the Island's wines destined for the colonies. The further south they traveled, the hotter it got, and the wine was literally cooking in the barrels. Instead of a fiasco, the result was fantastic! Today, producers don't need to send the wine to the equator, instead they use a hot house method to maintain Madeira's distinct flavor.