Has everyone stopped drinking Madeira lately?

[Roy Hersh]

Really? I've only had two bottles in the past month, so I can't fault others. But I am surprised that nobody seems to be drinking their Madeiras in the summer. They are GREAT when chilled, if need be. I especially love Sercial served cool.

[Andy Velebil]

I've had two as well recently...oh wait that was with you, does that still count? I must admit my Port and Madeira (and all alcohol) consumption has been way down due to a busy work schedule and work on the house that is going on. Luckily I'll make up for lost time in about 7 weeks when I set foot in Oporto again...can't wait to get back to the Mother Land!

[Eric Ifune]

Been working out of town for several months so haven't had access to the cellar!

[Andy Velebil]

Been working out of town for several months so haven't had access to the cellar!

[Eric Ifune]

Eric Ifune wrote:
Been working out of town for several months so haven't had access to the cellar!

Yes, living on beer.
Also why I missed the get together in Seatle. Back home in mid-Sept. and I'll open something then!

[Moses Botbol]

The Madeira I drink is too common place to talk about.

[John Danza]

I haven't had any Madeira in a couple of months. I think I just don't think about it during the summer.

[Andy Velebil]

The Madeira I drink is too common place to talk about.

Uh no, your wrong. Any Port or Madeira you drink is worth mentioning here. We can't drink 1945 Croft or a 1700's Madeira everyday, although we would probably like to. So please post about even the "common" stuff

[Roy Hersh]

Moses, I definitely agree with Andy. Yeah, it is fun to talk about the crazy stuff we all get to drink once in awhile. However, those occasions are the exception and the vast majority of us are exploring "daily drinkers" and I wish people would write more about these experiences too!

[Marco D.]

Recently had a Blandys 5y Bual that was quite nice for the price... see:
http://www.fortheloveofport.com/ftlopfo ... =2&t=13106

[Gary Banker]

Barbeito VB lote 2. I'm waiting to get some of the lote 3 to compare.

I'll be opening a 1946 Barbeito boal this weekend, belatedly observing my birthday earleir this month

[Joe Dachille]

My Madeira supply is low .

I limit my sipping of my remaining Broadbent 10y Malmsey to a nightcap .

The 10y Sandeman tawny over ice in the afternoon is just ok, I have had better tawny w/i/o/a.

Not to discourage the drinking of Madeira, but to offer remarkably different choices, try these:

Dolin offers some vermouth choices, the blanc is superb.

http://www.alpenz.com/images/poftfolio/ ... hfacts.htm

You might think, "Where's the gin?" or "Where's the sautee pan?", but I GUARANTEE you that three ounces over ice with a lemon twist will knock your socks off.

Commadaria is a choice I resort to due to living in the "Madeira desert", or so I have often called central Florida.

http://www.commandariawine.com/

It is a tawny-style with a sweet floral profile, great with the Moroccan, Turkish and other middle-eastern cuisine that my better half loves to cook (she likes to drink the wine, too).

With both under $20, they are worth a try.

Joe D'Achille
Melbourne, Florida

[Timothy B.]

I just finished a bottle of 1996 Broadbent Colheita last night.

Funny you should mention Vermouth, Joe. A friend was pining for the "Dry Martini with Lemonade" she'd had in England, which was entirely unlike how anything an American bartender would interpret those words. From some queries - and learning that Martini is a brand of vermouth - I figured that it was the English equivalent of Jack and Coke. So half and half dry vermouth and sparkling lemonade.

Will there be any Madeira in the upcoming FTLOP offering?

--- T

[Niklas J]

Most Madeiras I drink on a more everyday basis are 10 or 15 years old. Think many of these has a lot to offer and although not being Vintage wine, they at least give a hint what the grand wines are all about.

This weekend I had the remaining glass of the 10 YO Sercial from H&H. Really fine stuff. Love the more concentrated style of the house.

Now the question is; what to open next time? Time for a Colheita perhaps?

Best

Niklas