Anybody with skills on Madeira? (Full Version)

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Maestro -> Anybody with skills on Madeira? (7/25/2008 3:16:38 PM)

Does anybody have experience and skills on buying and drinking Madeira? Top producers, wine types and styles? How long does a bottle from 1910 or 1863 will last after open?

Every now and again I am served a glass or two at an event or a restaurant (and I usually like it), but I have no firsthand experience buying and drinking the thing.



Pontac -> RE: Anybody with skills on Madeira? (7/25/2008 3:20:03 PM)

 

http://www.fortheloveofport.com/ftlopforum/viewforum.php?f=2



Serge Birbrair -> RE: Anybody with skills on Madeira? (7/25/2008 9:20:40 PM)

I tried 1929 and it was fresh and smooth. I don't think I'll ever hook on it, though.



Maestro -> RE: Anybody with skills on Madeira? (7/26/2008 2:08:05 AM)

One question in which I am particularly interested is the decanting needs and procedures.

I plan to buy an 1834, an 1863, and a 1910. I noticed that aggressive decanting (e.g., decanting for 8 days, racking from decanter to decanter, etc) has been mentioned by people as standard in Madeira tastings.

I don't want to spoil the experience by not knowing the optimal way of handling the wine.



Eric -> RE: Anybody with skills on Madeira? (7/26/2008 5:37:44 AM)

Maestro, I have spoken wit Roy Hersh about this at length. When you open a bottle, IF it is something that has been in that bottle for a very long time, it mihgt need 24-48 hours of decanting to throw off some funkiness. Many of these older Madeira releases are from ancient casks and have been bottles more recently--these can be popped and poured but will change a bit in the first day open. After that point they settle down and are unchanged for months to years.



Maestro -> RE: Anybody with skills on Madeira? (7/26/2008 3:14:14 PM)


quote:

ORIGINAL: Eric

Maestro, I have spoken wit Roy Hersh about this at length. When you open a bottle, IF it is something that has been in that bottle for a very long time, it mihgt need 24-48 hours of decanting to throw off some funkiness. Many of these older Madeira releases are from ancient casks and have been bottles more recently--these can be popped and poured but will change a bit in the first day open. After that point they settle down and are unchanged for months to years.



Thanks Eric -- we will see how I fare with these wines. Looking forward to trying something new (I only had Madeira a few times in my life).



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