Questin - Madeira and cooking

[Jeff Allison]

I just picked up a Leacock Rainwater Medium Dry Madeira to use in a recipe for dinner tonight.

I've never had a Madeira. Should I put it in the fridge or leave at room temp?

Is this type of Madeira preferable to my other 2 choices; Dry Aperitif or Full Rich?

If I'm going to taste as well as cook with it, should I drink it by itself or serve it with something?

[Eric Ifune]

Rainwater is a light, off-dry style. Good for cooking. It's the acidity in Madeira which makes it so valuable in cooking. It'll also work well as an aperitive with a slight chill on it.

[Marco D.]

Like Eric said, I would give it a slight chill and serve as an aperitif. Or perhaps with a brothy soup, like French onion.

You may want to check out this post from the Rare Wine Company regarding madeira and food:
http://blog.rarewineco.com/?p=1107

[Jeff Allison]

Eric and Marco, Thanks for the thoughts and info. Turned out to be a nice wine. Here are my notes;

I put it in the fridge for about an hour after getting home. Took it out, popped and poured with it slightly chilled. Hints of brown sugar, honey, and coffee? A little bit of heat, but rather pleasant. Nice to sip on while preparing dinner, chicken with Morels in a sauce from Madeira, butter, shallot, garlic, cream, and cream fraiche.

Marco, thanks for the link. Just skimmed it. Looks like there are endless possibilities for pairing with food.