Keeps for months, if not years, after opening - replace cork and store it on the counter.
Available in three varietals:
Boston Bual: 93 points Wine Enthusiast
- spectacular dark sugar, orange, dried figs, walnuts, maple syrup, mahogany ~ New York times + madeira expert Roy Hersh
- most complex + versatile of the 3: just enough sweetness to excel as an after-dinner drink, but its long, dry finish also makes it work beautifully with starters + entrees
Charleston Sercial: 93 points Wine Enthusiast
- dried figs, candied citrus, maple syrup
- driest wine in the series, our fav for meal pairings
- Chicago chef Grant Achatz attracted national press for his cutting-edge pairings with this glass next to Alinea dishes
New York Malmsey: 92 points Vinius & more
- dried fruit, toasted pine nuts, butterscotch, caramel
- Food & Wine magazine's favorite of the three
- “incredibly rich, with dark fruitcake flavors and dry spice that balances its sweetness”
Pair w/ nutty sheep's milk + creamy blues cheeses and charcuterie like Pig & Fig Terrine, Salame Felino, dry cured ham, Soppressata
And serve next to winter desserts like pie, trifle, orange-walnut cake or as a solo sipper next to the fireplace: "like salted caramel without its sugar."
In the 18th and early 19th centuries, Madeira was the United States’ most coveted wine. The signing of the Declaration of Independence, George Washington’s inauguration, a random Tuesday night—they were all toasted with a glass of Madeira.
For more than 150 years no other wine rivaled it, but after the Civil War, Madeira drifted into obscurity after natural, political, economic, you-name-it calamities. Now this new Rare Wine Series shines a worthy spotlight on these delicious sips today.