A couple of Madeira truths I've learned

[Justin A]

Thought Id post a few lessons learned over the past few years since I have been drinking Madeira.

1) Do not open an older bottling for company- I have been guilty of serving old Madeira bottlings to company on the spot without proper decant time. The wines often smell cheesy and certainly do not demonstrate the hidden greatness that a day or two of oxygen can bring about. Late bottling D'Oliveiras tend to show well for a pop and pour occasion, if the occasion calls for old wine.

2) Do not dismiss an old wine as "boring" so quickly- This pertains more often to the sweeter varietals, but can apply in a general sense as well. Often times I open a bottle and think how it may not be balanced, or may be overly sweet, or have some lack of character. A day or two, or even several weeks later, the wine can reveal the essential characteristics to (become) balanced and even interesting.

3) Young wines can be as intriguing as old wines- I have discovered a couple of young wines that I find myself reaching for very frequently. The 1994 D'Oliveiras Verdelho (Colheita) is mind-boggingly delicious and complex. This wine is drinking fantastic now and would fool a lot of people into thinking it is much older. Its hard to put down. Similarly, the 1979 Borges Sercial is another one to seek out, as it is a crowd favorite in my home and is a great drinker.

4) Don't be hypnotized by old vintage wines from a shipper you've never heard of- It's most likely garbage inside and not a good gamble. Stick with the reputable shippers. RWC carries Barbeito and D'Oliveiras wines. I haven't had a bad wine from either and they are readily available.

5) If you are just starting out, do whatever you can to taste as much canteiro-aged wine as possible- You will learn what you like and why you like it.

6) Soleras are confusing- Unless you have inside knowledge about a particular Solera bottling, its damn near impossible to know what you're drinking. Try to enjoy it for what it is without speculating on it.

7) Always try to introduce your house guests to Madeira- Give them a sip of whatever you have open, even if they've never heard of Madeira. All of us were there at one time and look what happened.

[David Spriggs]

Great post Justin! #3 is a lesson that I learned only recently. Sometimes younger Madeiras can be much more balanced than older ones that have a lot of concentration. I love the Borges 1979 Sercial!

[Justin A]

David, I agree. Would welcome anyone else to add their thoughts or additions to this.

[Moses Botbol]

It's darn near impossible to guess how old a Madeira is drinking blind. Very easy to fool someone. Then again the age range of possibilities is grand.

[Eric Ifune]

Have tasted an "experimental" lot of Tinta Negra from 1995 at Blandys. Aged in small casks in relatively warm conditions. I swore it was decades older.

[Peter Reutter]

I strongly agree with everything you posted, Justin and would like to add something to #7: I usually let guests have a sip or two from any old Madeira that is opened anyway and the reactions range from plain disgust to absolute enthusiasm. However the few (one out of four or five, I would guess) that liked Madeira right away, were absolutely hooked and did come back for more. I have heard the saying that Madeira is supposed to be an "acquired" taste, but from my experience I would say that you either like it or not.

Peter

[Moses Botbol]

I have heard the saying that Madeira is supposed to be an "acquired" taste, but from my experience I would say that you either like it or not.

Peter

I am surprised how many friends have liked Madeira on the first taste. Even simple beer drinkers have been like "wow, where can I buy this" and then I hear they're buying 5-10 year Madeira all the time. A lot of people are just never offered a good Madeira to create that experience.