Celebrate Paul Revere’s Ride with Madeira

On the night of April 18, 1775, silversmith Paul Revere mounted his horse and galloped into history, warning patriots in Massachusetts that British troops were on the move. His midnight ride—now immortalized in legend and poem—helped spark the American Revolution. But before saddling up, what might Revere have sipped for liquid courage? If he raised a glass that day, there’s a good chance it held wine—though probably not the kind you’’ll find on many wine lists.

In colonial America, wine wasn’t yet the everyday pour we know and love. Grapevines planted in Virginia and the Carolinas struggled against unfamiliar pests and climate, and the native grapes—like Scuppernong and Catawba—produced funky, musky wines that European palates didn’t love. So colonists looked abroad, importing bottles (and barrels) from Portugal, Spain, and the Canary Islands. Among these, one wine reigned supreme: Madeira.

Fortified, oxidized, and practically indestructible on long sea voyages, Madeira was the crown jewel of colonial wines—sweet, bold, and always in the spotlight. Thomas Jefferson adored it. George Washington served it at state dinners. And Paul Revere, who was part of Boston’s artisan class and a member of several social clubs, likely drank it at taverns or Masonic gatherings.

So what makes Madeira so magical? It’s all in the production. Unlike most wines, Madeira is intentionally heated and oxidized, a technique that originated when barrels were exposed to sweltering ship decks during transatlantic voyages. Today, the process is mimicked through slow heating in tanks (estufagem) or barrel aging in warm attics (canteiro), creating a wine that’s practically indestructible—and totally delicious.

In the glass, you’ll find caramel, toasted nuts, dried fig, orange peel, and a signature hint of burnt sugar or sea salt, depending on the style. Whether you prefer it dry like Sercial or rich and sweet like Malmsey, Madeira is layered, bold, and built to age for centuries—just like the legends of 1775.

Other favorites included port and sherry, though these were more delicate and less commonly imported. Claret (red Bordeaux) had its fans among wealthier colonists, but nothing could dethrone Madeira’s hold on American hearts—and punch bowls.

Wine was usually reserved for the well-to-do, but special occasions called for a little indulgence. Colonial punch, made with citrus, sugar, spirits, and a splash of wine, was a party staple. So while Revere may have fortified his courage with something stronger—say, New England rum or hard cider—wine was very much part of the cultural fabric he rode to defend.

Today, 250 years later, we’re lucky to live in a country where wine is made in all 50 states and enjoyed from backyard picnics to Michelin-starred tables. As we commemorate Revere’s legendary ride, there’s no better time to raise a glass to the roots of American wine culture—and to the boldness of the people who helped shape it. Here’s what we’re reaching for to celebrate his legacy.

• Madeira: Look for a Bual or Malmsey style if you like rich, sweet flavors, or a Sercial for something drier and nuttier. It’s basically history in a bottle.
• Claret-style red: A red Bordeaux blend comprising Cabernet Sauvignon and Merlot, or even the same grapes from Napa would echo the style colonial elites admired.
• Colonial-inspired rum punch: Mix rum with citrus, tea, and a touch of Demerara simple syrup for a period-appropriate party drink.

Here’s to midnight rides, bold beginnings, and wines that carry stories as rich as their flavors.