Madeira Mental Meanderings...Whatever You Think

[Barry Sunderland]

Here's a place where you may throw out any Madeira thoughts, quips, or mental meanderings without having to set up an entire thread.

[Barry Sunderland]

I really love acidity in my Madeira. I tend to gravitate to Barbeito for its crystalline acidity.

[Barry Sunderland]

Within the world of wine, I love how Madeira allows one to take a fast taste, here and there, without committing to the whole bottle. I've now had bottles lasting months. They become like short-term friends.

[Barry Sunderland]

Madeira - History in a bottle. I love to think about what was going on in the world while that Madeira was sitting in cask.

[Barry Sunderland]

Unfortunately, top Madeiras are pricy these days.

Sometimes, I think what it would have been like shopping for Madeiras in the 1980s and 1990s. Talk about bargains!

[Barry Sunderland]

Compared to the Port Board, people don't write much here...

[Miguel Simoes]

I can def relate to what you mention about having bottles open a v long time.

That is one of the things I enjoy about Madeira. It is v sturdy and you can have a special bottle that you go to only on special occasions over a long period of time.

Problem w that is that it makes it far easier to justify blowing crazy $$ on it!

[Daniel Fraley]

How about, "Friends don't let friends pop & pour"! I'm still relatively new to madeira, but one thing I've discovered, especially with blends... give it air and LOTS of it. Take the RWC series for instance, from the Charleston Sercial to the Stratford Hall, only after three days does it really show it's true character. Older, single vintages show much more spark after opening, but only an early glimpse of what time will ultimately reveal. Ok, stepping off the now.

[Bradley Bogdan]

Its delicious

[Andy Velebil]

I love it with a good peanut butter and jelly sandwich.

[John F. Newman]

I wish more restaurants offered Madeira, I always feel like its a crap shoot ordering port even when it's aged tawny port


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[Andy Velebil]

I wish more restaurants offered Madeira, I always feel like its a crap shoot ordering port even when it's aged tawny port


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Very true. I would rather get a glass of Madeira than Port in a restaurant. At least the Madeira has a better shot of still showing well.

[Brad Bogdan]

I wish the restaurants that did offer Madeira trained their staff to know it was wine and not a liqueur. :-/


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