Vintage Port

[gr8erdane]

Thanks for thinking of me Gary, but I've had Madeira on its own and frankly would prefer to use it for my recipe for stuffed mushrooms. Of course the place where I learned the recipe only used a cheaper Madeira, Paul Masson I believe, but I have tried using many other red wines in its place and none have done justice. Possibly a good one might not taste right to me as well?

[Gillman]

Well it's got that raisiny-like taste, it's great with veal or lighter meats (to cook them with). I could see it going well with mushrooms, too. Oh well, we'll have to stick at Gazebo with a tableful of prime bourbon and rye from numerous decades. Life is rough.

Gary

[TNbourbon]

...Oh well, we'll have to stick at Gazebo with a tableful of prime bourbon and rye from numerous decades...

Not so, Gary -- I intend to present the above-mentioned bottle of 1933 Malmsey (pictured here):
malmsey1.jpgmalmsey2.jpg
Also, I have a bottle of generic Blandy's 5yo Malmsey which has been in bottle for a decade or more, to which to compare.

I've had Madeira on its own...Of course, the place where I learned the recipe only used a cheaper Madeira, Paul Masson, I believe...

Umm, Dane -- it might say 'madeira' on the Paul Masson bottle, but...

[Gillman]

Well that is fantastic/amazing/incredible, thank you Tim, what a treat that will be!!

Gary

[elkdoggydog]

You guys may find this article interesting. I learned some stuff from it, but I don't know much about madeira anyway. Ignore the LATimes url- it ran in the Chicago Tribune- same conglommerate.
http://www.latimes.com/features/food...,6631087.story

[TNbourbon]

Thomas Jefferson was another Founding Father fan of Madeira -- there is a hand-signed 1800 bottle of Jefferson's in the collection/stock of the Rio Hotel/Casino's wine cellar and tasting room in Las Vegas. Speaking of dessert wines, I also salivated a while over the Chateau d'Yquem 1855-1990 vertical, noting multiple bottles of the famed 1921. We included a later d'Yquem in our 'flight' at the tasting bar.