In the pot or in the glass, an off-dry Madeira compliments nutty, rich and savory flavors.
Classic as a sauce component for chicken and beef.
Try with prosciutto-wrapped figs
or thyme-roasted almonds.
Heat, oxidation and long aging combine to give Madeira its distinctively rich, singular flavor. Common (and positive) descriptors include: rubber, burning rubber, petroleum,
citrus peel and of course, searing acidity. So, why do we want to drink this? Because the culmination of these horrors is a delicious and historical drinking experience like no other.