There are four major varieties of Madeira and they range from very dry to very sweet:. If you know anything about cooking with wine, you know that Madeira perfectly complements all sorts of ingredients. Get the recipe : Madeira Sauce. Casual fans of The Great British Baking Show may be surprised to learn that Madeira cake, a popular dessert in Britain and Ireland, is actually not made with Madeira wine. They share a name because they were often served alongside each other during Victorian times.
Looking for a recipe? Marsala, another type of fortified wine, makes an excellent Madeira substitute in a pinch. Like Madeira, Marsala comes in dry and sweet varieties—but the ones typically used for cooking tend toward dryness. Unless your recipe specifically calls for a sweet Madeira, opt for a dry substitute.
Madeira is a rich wine with an even richer history. Add shallots and cook, stirring, until tender and translucent, about 5 minutes. Remove shallots from pan and set aside. Add red wine, palo cortado, bay leaves, thyme and reserved shallots. Simmer until wine is reduced in volume and slightly thickened. Remove from heat, set aside and keep warm.
Remove from heat and sprinkle with parsley. Spear chorizo slices and shrimp on skewers, alternating the chorizo and the shrimp and allowing 2 shrimp per skewer. Arrange skewers and slices of crusty bread on serving platters. Remove thyme sprigs and bay leaves from sauce; drizzle sauce over skewers.
Serve immediately. Makes 8 skewers. Wine recommendations: This appetizer will taste great with the same palo cortado Sherry you used to make the dish.
To make the reduction: Tie the bay leaf and 2 sprigs thyme with kitchen twine. In a small, heavy saucepan set over medium-low heat, bring Port, herb bundle, sliced shallot and garlic to a simmer. Cook until Port is reduced to the consistency of thick syrup.
Remove herb bundle. Remove from heat and keep warm. To make the chicken livers: Season livers with half tablespoon sea salt, some pink salt if using and pepper. Heat 1 tablespoon duck fat or oil in a large skillet over high heat. When it ripples, add half the livers and brown on one side, about 2 minutes. Turn and cook on the other side until golden brown but still pink in center, about 1 minute more. Remove to a bowl and repeat with remaining livers, salt, shallots, garlic and Cognac.
In a food processor fitted with a metal blade, combine the browned livers and Port syrup and process until smooth. Blend in butter, season to taste with additional sea salt and pepper.
Scrape into a terrine or serving bowl. To serve: Remove leaves from remaining thyme sprigs. Sprinkle chicken liver spread with thyme leaves and Fleur de Sel and drizzle with olive oil. It has the most fruity notes combined with chocolate and roasted nuts.
It can live for centuries untouched and still be delicious. While the Broadbent NV Malmsey contains wines of many different ages, the youngest meets the minimum ten-year-old requirement. This wine is gold in color with classic Madeira acidity and dryness.
It contains dominant honey flavors at the end, creating a cloying flavor that your sweet tooth will love. My sweet tooth loves it, for sure. I pair it with either hearty snacks like nuts and cheeses or a juicy hamburger or steak. Typically available on the island of Madeira only, rare varieties like the Terrantez and the Bastardo are made from extremely rare grapes.
You may also find some other rare labeling while shopping, such as Colheita Madeira or Frasqueira Madeira. Colheita Madeira is a cousin to the Port and is from a single vintage. It must age for at least five years and is one of the most age-worthy Madeira categories. Frasqueira Madeira is extremely rare and of the highest quality.
It ages for a minimum of twenty years in a cask. If I could afford to drink this one more often, I would. Aside from the particular selections detailed above, there are plenty of other enjoyable Madeira brands. These brands produce many different varieties of Madeira for you to try. He went to the island to select the best wines for the Broadbent Madeiras.
This resulted in a collaboration with Justino Henriques, the most important producer of classical Madeira. Produced only from the finest grapes grown on the island, Broadbent Madeira's are made in strict accordance with the traditional methods.
This brand has been around since the early s and perhaps before and delivers vintage wines of excellent quality. They have lower prices for those who want to enjoy this type of wine on a budget. Barbeito specializes in making younger vintage wines in a wide range of tastes.
The aromas prep your palate for even more intense tastes and unique flavors. They feature smoky flavors, apricots, orange zest, and baked tarts. You get to choose which you like the best. Clear, amber color with tinges of gold; a bouquet of dried fruit, vanilla, wood, and toffee with a smooth, sweet finish and an excellent balance between the fruit and acidity. This brand makes high-quality Madeira of many vintages and offers them at reasonable prices.
Clear, amber colour with tinges of gold; a bouquet of dried fruit, vanilla, wood and toffee with a smooth, medium-sweet finish. They include many roasted flavors with enough sweetness to drink as a dessert wine or digestif. These wines, produced exclusively under de canteiro system, required aging in oak casks for many years in order to obtain the characteristic colours and complexity of a Madeira wine.
They are blended from several wines, all of which have themselves been produced by the individual vinification of white grapes, and which have spent a minimum of 10 years in oak casks prior to bottling.
They have pleasant acidity that creates balance with the sweet taste. Other offerings feature appealing dry textures with aromas that make great table wines to pair with hearty meals. In the U. However, the rich, layered, complex character of Madeira makes it ideal for reducing sauces, enriching salad dressings, and deglazing pans. The sweet, earthy flavor of Madeira makes it a great companion for sauteed mushrooms.
Add a splash of Madeira before you combine chicken or vegetable stock to the sauce. It can add a smoky flavor to an up or other sauteed vegetables. While Finest or Rainwater blended Madeiras are entry-level cooking wines, you can also find affordable true blended Madeiras for cooking. One of the most popular drinks of the American Colonial period was Madeira punch. Many people gathered over punch bowls at the time for the purpose of doing business or fellowshipping with one another. Madeira adds depth, complexity, and a nutty flavor to many cocktail recipes.
The flip was popular in the United States in the s, made by combining Madeira, rye, sugar, and a whole egg. This cocktail is tinged with caramel nuttiness. Substitute the rye for Armagnac, brandy, or rum for other variations. A Sherry Cobbler combines the refreshing taste of orange with complex sherry flavors and hints of mint or raspberry.
Substitute the sherry for Madeira and you have a rich cocktail with nutty undertones and rich, smoky flavor. The next time you crave a rich, smoky wine, give Madeira a try.
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