Madeira Still Has a Place at the Table

I treat myself to a bottle of madeira every December to enjoy throughout the holidays with Christmas cookies. A lovely respite by the fireside... I try different bottles and bottlers, and have enjoyed them all.

Sweet wines are gross. I really tried to like Port, I really did. But I never could get a taste for it. Even being at a fancy party wasn't enough. Madeira no better. But hey, some people are fond of country music too. Like music, there certainly is a wine for every taste.

For an historical view of Madeira, there is "A Madeira Party" by S. Weir Mitchell. It describes a dinner given in Philadelphia in the 18th Century.

For a thorough and interesting history of Madeira in the South, check out The Local Palate's Article "The Wine of the South: Reviving and Imbibing Madeira" by Emily Storrow.
http://thelocalpalate.com/articles/the-wine-of-the-south-reviving-and-im...

I am a wine lover with a wine cellar that will be auctioned off for charity when I die, as there is way too much. I've grown to love wine from many parts of the world, however oxidized wine flummoxes me. But then, I needed to narrow my focus, so it is no loss to me.

It was the beverage that filled the cups for the signers of the Declaration of Independance to toast their severance from England. I was given a recipe incorporating Madeira with rabbit. Muddy Waters could be heard from above singing about mojo working.

If it is not sacrilege to mention in response to a drinking column, I absolutely adore cooking with Madeira. It's a secret weapon in several of my winter recipes, including French onion soup. On my last trip to a good wine store, I was able to find a reasonably priced Madeira much better than the one cheap brand I can find close to home.

ah Madeira.. our founding father's favorite wine. sure it traveled well- whiskey had not been invented yet- beer soured on the long sea voyages- rum? it was for the working class- Madeira- gorgeous.. travels well, speaks of the place and oh, does it pack a digestive like punch. Each sip is sipping history. I was fortunate to be able to purchase a 1930's era example for a dear friend for his birthday, these wines are long lived and surprisingly well priced for their age.. Drink up!

Fro all Madeira curious and or lovers, I suggest you contact Roy Hersh, the best source of information, in fact, Roy was inducted to the "Confraria" (Madeira Brotherhood) in the recent past, he has a sight called "For The Love Of Port", also very good for information.

I am just back from a 2 week holiday on the beautiful island of Madeira, Portugal, where I have enjoyed several Madeira's, dry and semi-sweet. I agree with Mr Asimov that Madeira is between Sherry and Port. Although it often is true that local wines taste better during the holiday than back home, I have returned with 2 bottles (one dry, one semi-sweet) as I find them suitable for drinking as aperitif as well as digestif, at room temperature or cooler.

I love Madeira and have offered it to others, only to receive strange looks. Still, I keep some of the drier ones on hand and am happy to see info on the sweeter ones. My recent epiphany on fortified wines: I'm an omnivore, I make my own sourdough bread, and I have farm-cured bacon. For a great treat is a bacon sandwich served with a nice glass of Amontillado. Simple perfection.

"A novel role to play". Indeed. I was introduced to madeira by the novels of Thomas Love Peacock (Shelley's friend). It flows as freely in these as the talk. A glass of madeira, a Peacock volume and a log fire: solace in these times.

I would try the Sercial with grilled lobster in a butter and saffron sauce. Cheers!

Hello,

Enjoyed article on Madeira very much, writing now in praise of port.

There is a small watering hole in Copenhagen, Denmark that serves only port. It is called the Portvinsbaren. Their website is: http://www.portvinsbaren.dk

The list of ports they serve includes a number of Colheitas, including the Kopke brand Coheita, which comes in different ages (16 year, etc.) but all delicious.

Highly recommend a visit to the bar but if not able to get to Denmark, see the menu on their website and can try to find some of the bottles at home in US.

Also, a selection of Colheitas or other ports might make nice article for Wine School. I do not personally think is much more of a stretch than Madeira. Port is sweet and strong, it is true, but you don't drink a lot at once, just a enjoy a little.

Cheers!