For The Love Of Port

Hello all,

I'm Jason, a budding oenophile who's brand-new to the forum. I just picked up my first bottle of Madeira, the RWC Boston Bual. I have a few quick questions before I open it, and I didn't see any "sticky" threads on these topics...

1. Should I decant this particular Madeira?

2. What determines whether or not a Madeira requires decanting?

3. Are there any cigar smokers in the house? Word on the street is that Madeira pairs GREAT with cigars (I'll find out soon enough!)

Thanks a million in advance!

Jason
Buffalo, NY

Hi Jason,



I'm not much of a Madeira drinker so I can't offer you any advice. I've sent you a PM, though, if you could please read it and respond.

Thanks!

Glenn

Decanting depends on if you plan on killing the bottle in one sitting or not? I would at least decant what you plan to drink that night. I don't think this madeira needs decanting like Vintage port, but a similar argument is made whether to decant tawny port.

Yes, this does go well with cigars; better than port and similarly well as Champagne.

Moses Botbol wrote:Decanting depends on if you plan on killing the bottle in one sitting or not? I would at least decant what you plan to drink that night. I don't think this madeira needs decanting like Vintage port, but a similar argument is made whether to decant tawny port.

Yes, this does go well with cigars; better than port and similarly well as Champagne.

Thanks much, Moses! I definitely plan on drinking only 2.5-3.0 ounces at a time. Really glad to hear that about Madeira and cigars!!

I think all Madeira benefits from some air. That said, the general rule of thumb is one day of decant for every decade in glass. Since the RWC Historic series are recently bottled, they don't need too much air; but I generally like them the next day better.

Good to know...thanks Eric!