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Questin - Madeira and cooking
Posted: Tue Aug 24, 2010 1:42 pm
by 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?
Re: Questin - Madeira and cooking
Posted: Tue Aug 24, 2010 7:41 pm
by 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.
Re: Questin - Madeira and cooking
Posted: Wed Aug 25, 2010 10:15 am
by 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
Re: Questin - Madeira and cooking
Posted: Wed Aug 25, 2010 12:31 pm
by 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.