What Is Madeira wine and How Can I Use It?
If madeira wine has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 53 recipes to try it in.
Key Points
- Portuguese fortified wine heated during aging (estufagem), giving toffee, roasted-nut, and caramelized flavor.
- Styles run dry to sweet: Sercial driest, then Verdelho and Bual, Malmsey sweetest.
- It is the classic base for glossy brown Madeira sauce over beef and mushrooms.
- Use dry or medium for savory cooking; save sweet Malmsey for desserts and glazes.
- Because it is already oxidized, an opened bottle keeps for months without spoiling.
What is madeira wine?
Madeira is a fortified wine from the Portuguese island of the same name, out in the Atlantic off the coast of Morocco. It is made in an unusual way.
The wine is deliberately heated and exposed to air as it ages, a process called estufagem that began centuries ago when barrels cooked in ships' holds on long voyages.
That heating gives Madeira its signature taste. Think toffee and roasted nuts, with a note of dried orange peel.
It also makes the wine almost indestructible. Because it is already oxidized on purpose, an open bottle lasts for months without spoiling.
Styles run from bone dry to richly sweet, named after grapes. Sercial is the driest, then come Verdelho, Bual, and Malmsey (Malvasia), the sweetest of the four. For cooking, a dry or medium Madeira is the most useful.
Cooking With Madeira
Madeira is built for sauces. Its caramelized depth makes it the classic base for a Madeira sauce, the glossy brown pan sauce spooned over beef, as in Filet of Beef in Phyllo Pastry with Madeira Sauce and Medallions of Beef Forestiere.
The method is a reduction. Deglaze the pan from the seared meat, add Madeira and stock, then simmer until it thickens and turns glossy.
It carries mushroom sauces beautifully, which is why it anchors Pasta with Madeira Mushroom Sauce and Spinach Stuffed Chicken Breasts with Madeira Sauce.
It works in braises and stews too, adding a savory-sweet backbone to the pot. A splash even deepens a chicken liver pate like Pate De Foie. Use a dry to medium style for these savory jobs. The sweet Malmsey is better kept for desserts and glazes.
Pairing and Common Mistakes
Madeira has a strong affinity for beef, mushrooms, caramelized onions, and poultry, along with anything roasted or browned. The drier styles also pair at the table with clear soups and consomme. The sweet ones suit nuts and hard cheese, and they are lovely with chocolate.
A common mistake is using a sweet Malmsey where the recipe wants a dry Madeira. The dish ends up cloying. Match the style to the job: dry for savory sauces, sweet for dessert.
The other slip is not reducing enough. Madeira tastes thin and a little harsh straight from the bottle. Let it simmer down so the alcohol cooks off and the nutty, caramel flavor concentrates.
What to Use Instead
Dry sherry is the closest everyday swap for a dry Madeira, with similar nutty, oxidized character. Marsala also stands in well, especially the dry style, since both are fortified and nutty. Tawny port works for a sweeter Madeira, bringing caramel and dried fruit.
If you have none of those, dry white wine with a small spoon of brandy and a pinch of brown sugar approximates the depth, though it lacks the toasted edge.
For an alcohol-free version, use beef or mushroom stock with a few drops of balsamic vinegar and a pinch of sugar to echo the savory-sweet, caramelized note.
Buying and Keeping It
Look on the label for the style: Sercial and Verdelho for dry, Bual and Malmsey for sweet. An inexpensive bottle marked simply "dry" or "medium-dry" Madeira is fine for cooking; save the aged, vintage-dated ones for sipping.
Madeira is the most durable wine in your kitchen. Because it is heated and oxidized during production, an opened bottle keeps for months, and sometimes much longer, stored cool and dark.
There is no rush to use it up. An unopened bottle effectively keeps for years, which is part of why cooks have relied on it for centuries.
Nutrition
Nutrition Facts
Serving Size 1 fl oz (29g)Quick facts
Food group: Madeira wine is a member of the Beverages US Department of Agriculture nutritional food group.
- In Chinese
- 马德拉酒
- British (UK) term
- Madeira wine
- en français
- vin de Madère
- en español
- vino madeira
How much does madeira wine weigh?
| Amount | Weight |
|---|---|
| 1 fl oz | 29 grams |
| 1 glass (3.5 fl oz) | 103 grams |
Related
Beverages
Recipes using madeira wine
There are 53 recipes that contain this ingredient.
Thyme-Roasted Chicken Breast with Morel-Madeira
A succulent chicken dish is going to win everyone at the dinner table.
Thyme-Roasted Chicken Breast with Morel-Madeira
A succulent chicken dish is going to win everyone at the dinner table.
Jolly Jumbuck
Jolly Jumbuck is an Aussie classic: a minced lamb and mint patty wrapped around a cutlet bone, sealed in puff pastry, and baked golden. Served with madeira sauce for a proper bush-inspired feast.
Salmon for Louise
Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.
Baltimore Eggnog
A rich Baltimore-style eggnog spiked with brandy, rum, and Madeira wine, shaken with egg and cream, then dusted with fresh nutmeg. Scales easily from a single cocktail to a 30-serving holiday punch bowl.
Red Bell Pepper Picante with Rice, Beans & Turkey
Stuffed red and yellow bell peppers filled with ground turkey, rice, navy beans, and a spiced picante tomato sauce. A low-fat dinner with real depth - Madeira deglazes the wok, fennel and rosemary do the heavy lifting.
Rose Hip Soup(Hagebuttem Soup)
Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.
Curried Spinach, Walnut & Orange Salad
Curried spinach salad with walnuts, fresh orange, golden raisins, and a cumin-curry vinaigrette. Includes a homemade ginger-raisin chutney. Vegetarian and vibrant.
Syllabub
Traditional English syllabub with Madeira wine, whipped cream, lemon, and almond extract spooned over crumbled macaroons. A no-bake dessert that chills in parfait glasses.
L'Etoile's Braised Cremini Mushrooms
Braised cremini mushrooms stuffed with leeks and herbs, finished under the broiler with melted cheese. Elegant restaurant-style appetizer with deep Madeira-wine flavor.
Fine Veal Steaks
Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.
Pineapple Upside-Down Cake Iii
Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.
Coq Au Vin Aux Pruneax
French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.
Filet Mignon Sauce Madere
Invite your neighbors over to try this savory and delicious dish that doesn't take long to make!
Madeira Gravy
Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.
Cepe Consomme
Elegant cepe consomme made by simmering dried porcini mushrooms in homemade chicken stock until deeply concentrated. Finished with a splash of Madeira for refined warmth.
Braised Onion Sauce
Onions slow-braised in butter for an hour until deeply caramelized, finished with Madeira wine, and tossed with pasta and Parmesan. Five ingredients, one knockout sauce.
Ochsenschwanzsuppe(Ox Tail Soup)
Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.
Madeira Roast Pheasant
Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.
Cream of Shiitake Mushroom Soup
This rich, earthy soup has but 100 calories per serving if made with non-fat milk.
Pork Chops with Cherry Sauce
Breaded pork chops braised until tender, topped with a warm sour cherry sauce spiked with cinnamon, cloves, honey, and Madeira wine. An elegant but approachable dinner.
Walnut Cake with Coffee Cream
Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.
Quiche Aux Fruits De Mer
French seafood quiche with shrimp, crab, and lobster in a rich egg custard with Swiss cheese, Madeira, and white wine. An elegant brunch or dinner centerpiece.
Honey-Wine Smoked Ribs
Honey-wine smoked ribs glazed with a reduced Madeira wine, honey, Dijon mustard, and Worcestershire sauce. Pre-smoked pork ribs finished on the grill with a sticky, caramelized coating.
Pork Chop Braised in Madeira & Cider
Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.
Roasted Rack of Lamb with Black Olive Sauce (Postrio's)
Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe
Peanut Butter Soup
Creamy peanut butter soup made with chicken broth, heavy cream, and a splash of Madeira wine. A rich, velvety Southern classic that's savory, nutty, and surprisingly elegant.
Bordelaise Sauce for Game
A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.
Dijon Rstd Loin Pork with Apple Cider Sauce
Sage and coriander-rubbed roast pork loin with a rich apple cider and Dijon mustard sauce, finished with seared apples and Madeira wine. An elegant dinner for 12 that celebrates autumn flavors.
Chicken Madeira on Herbed Biscuits
Chicken breast cubes and mushrooms in a creamy Madeira wine and sour cream sauce, spooned over herbed biscuits. An elegant skillet dinner ready in 40 minutes.
Chicken & Ham Mousse
Silky chicken and ham mousse blended with Madeira wine and whipped cream, set in a gelatin mold. An elegant make-ahead appetizer for cocktail parties and holiday entertaining.
Filet of Beef with Green Peppercorn Sauce
Filet mignon seared and topped with a Madeira-cream green peppercorn sauce spiked with Dijon and shallots. A classic bistro steak dinner for two in under 40 minutes.
Sort Gryte (Norwegian Black Pot)
Norwegian sort gryte (black pot) stew with diced chicken and ham, peas, leeks, and tomatoes in a creamy mushroom sauce finished with Madeira wine. On the table in 30 minutes.
Coach House Black Bean Soup
Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.
Paskha (Russian Cheesecake)
Paskha: the traditional Russian Easter cheesecake, an unbaked pyramid of sweetened farmer's cheese studded with candied fruit, raisins, and almonds, served with a madeira-rum lemon sauce. Orthodox Easter in every bite.
Tuna with Madeira, Orange, & Soy
Pan-seared tuna with Madeira, orange, and soy: yellowfin medallions dusted in flour and browned fast, then plated under a reduced sauce of fortified wine, citrus, cream, and a glossy butter swirl.
Eggplant-Filled Ravioli with Tomato Cream Sauce
Homemade eggplant ravioli with a smooth pureed filling in fresh egg pasta, served with a Madeira and tomato cream sauce. A vegetarian Italian project recipe worth every minute.
Chicken & Artichoke Cacciatore
This rustic Italian chicken cacciatore simmers with marinated artichoke hearts, earthy mushrooms, and a splash of Madeira wine, all served over tender linguine for a hearty weeknight dinner.
Braised Onion Sauce for Pasta
This braised onion sauce is rich and buttery, so you don't need much when tossing it with pasta.
Ochsenschwanzsuppe or Ox Tail Soup
Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.
Awesome German Ox Tail Soup
German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.
The Four Flames Oysters Harlon
Flour-dredged grilled oysters topped with a savory sauce of steak sauce, Worcestershire, lemon, and sherry, then finished under the broiler. A retro steakhouse appetizer for oyster lovers.
Thanksgiving Turkey Roll
Turkey cutlets pounded thin, rolled around hot Italian sausage and sage stuffing, browned, then simmered in Madeira and chicken broth. All the Thanksgiving flavors, scaled to a 2-person dinner.
Pate De Foie (Chicken Liver Pate)
Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.
Spinach Stuffed Chicken Breasts with Madeira Sauce
Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.
Neat's Ox Tongue - To Serve Hot or Cold
Delicious Pickled Ox Tongue. A classic recipe for tender, flavorful ox tongue. Slow-cooked with aromatic vegetables, served hot or cold with your choice of delectable sauces.
Filet Mignon Parcels
Filet mignon wrapped in buttered phyllo pastry with Madeira mushrooms and chives, tied with a leek ribbon. An elegant beef Wellington-style entree with a seared steak center and crispy, flaky shell.
Pork in Wine & Garlic
Madeira is one of the places where Christmas traditions are so closely adhered to that one really looks forward to the festa. Cooking preparations starts months in advance. It is at a time of year that the prize pig is slaughtered so that there is enough pork for Christmas lunch of Vinha d’Alhos.
Filet of Beef in Phyllo Pastry with Madeira Sauce
Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.
