I will be opening my first ever bottle of madeira this evening. It is the Broadbent Malmsey 10 years, recommended here on this website... Anyway, Should it be served at wine cellar temperature or something other?
Thanks, Steve Harrison
Serving Temp for Madeira?
Moderators: Glenn E., Roy Hersh, Andy Velebil
Serving Temp for Madeira?
"The purpose of an open mind is to shut it on something True." G.K. Chesterton
Steve,
I am sorry to get to your post after the fact (I am assuming). Normally I prefer to serve Madeira just a few degrees cooler than room temperature. So anywhere between 65-68 degrees F. works just perfectly for me. Serving Madeira any cooler is just not right. I paid strict attention to what the Madeirans do and they always serve it right at room temperature to maximize the aromatic profile of the wine. I have seen folks in the USA serve their Sercial (dry style) just a few degrees above cellar temperature and I understand why, but don't practice this myself.
In April, there will be a full fledged-Madeira laden newsletter with dozens and dozens of tasting notes.
Please do report back here and post a TN with your impressions of the wine at hand. I hope you've enjoyed it!
I am sorry to get to your post after the fact (I am assuming). Normally I prefer to serve Madeira just a few degrees cooler than room temperature. So anywhere between 65-68 degrees F. works just perfectly for me. Serving Madeira any cooler is just not right. I paid strict attention to what the Madeirans do and they always serve it right at room temperature to maximize the aromatic profile of the wine. I have seen folks in the USA serve their Sercial (dry style) just a few degrees above cellar temperature and I understand why, but don't practice this myself.
In April, there will be a full fledged-Madeira laden newsletter with dozens and dozens of tasting notes.
Please do report back here and post a TN with your impressions of the wine at hand. I hope you've enjoyed it!
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
TN: my first Madeira: N.V. Broadbent Madeira Malmsey 10 Year
Hello All:
Thank you Roy for the advice about serving temperature. I tried it at cellar temperature on Saturday night, and again tonight art room temperature. I agree with you, it is better at room temperature. I feel I must qualify my Tasting Notes for a couple of reasons: this is my first Madeira, hence there is no comparison, then I am a beginner at all this and compounding that is the clear impression that my palate is not 'typical.' What I mean by that is that often what I taste others do not, and visa versa. For example, I looked at some other tasting notes on this wine on CellarTracker and several picked up nutiness and chocolate and coffee. Not me. Couldn't find that anywhere. So with all that said, here is what I experienced...
89 points: Nose of brown sugar and maple syrup with some acetone or shelac or something. Color was deep amber extending out to yellow edges with an evasive hint of green. Luxurious mouthfeel. Flavors of Ripe pineapple, grapey and raisiny. Tart apple finish. Very present, mostly integrated alcohol.
Have a great evening,
Steve Harrison
Thank you Roy for the advice about serving temperature. I tried it at cellar temperature on Saturday night, and again tonight art room temperature. I agree with you, it is better at room temperature. I feel I must qualify my Tasting Notes for a couple of reasons: this is my first Madeira, hence there is no comparison, then I am a beginner at all this and compounding that is the clear impression that my palate is not 'typical.' What I mean by that is that often what I taste others do not, and visa versa. For example, I looked at some other tasting notes on this wine on CellarTracker and several picked up nutiness and chocolate and coffee. Not me. Couldn't find that anywhere. So with all that said, here is what I experienced...
89 points: Nose of brown sugar and maple syrup with some acetone or shelac or something. Color was deep amber extending out to yellow edges with an evasive hint of green. Luxurious mouthfeel. Flavors of Ripe pineapple, grapey and raisiny. Tart apple finish. Very present, mostly integrated alcohol.
Have a great evening,
Steve Harrison
"The purpose of an open mind is to shut it on something True." G.K. Chesterton
Steve,
Part of the "charm" of Madeira ... believe it or not ... is the VA component of Madeira. It is an acquired taste and smell that Madeira lovers really dig. It is not for everyone and lots of people are turned off by it thinking the wine is disjointed. Truth be told (IMO of course), the very best bottles I have had, showed plenty of VA.
In SA wines like Pinotage ... it is a flaw. In Madeira ... it is ethereal.
Part of the "charm" of Madeira ... believe it or not ... is the VA component of Madeira. It is an acquired taste and smell that Madeira lovers really dig. It is not for everyone and lots of people are turned off by it thinking the wine is disjointed. Truth be told (IMO of course), the very best bottles I have had, showed plenty of VA.
In SA wines like Pinotage ... it is a flaw. In Madeira ... it is ethereal.
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
Steve,
Thanks for posting your note and for writing up honestly what you personally experienced when you tasted the wine. I value the opportunity to read different views from different people on the same wine so appreciate you "sticking your neck out" and writing down your own personal views.
Keep up the tasting!
Alex
Thanks for posting your note and for writing up honestly what you personally experienced when you tasted the wine. I value the opportunity to read different views from different people on the same wine so appreciate you "sticking your neck out" and writing down your own personal views.
Keep up the tasting!
Alex