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Madeira wine

m
mrotmd Dec 30, 2006 11:22 PM

Are there any kosher Madeira wines? I know that Portugal started having Kosher wines recently after a hiatus of about 500 years.

  1. d
    DeisCane Dec 31, 2006 06:21 AM

    IIRC, it exists, but I don't know where to find it. I've heard that port makes a good substitute.

    1. z
      zsero Dec 31, 2006 06:30 AM

      I'm not sure what the point of Madeira is, now that we have refrigeration. The reason Madeira used to be popular was its keeping power. This was useful for people that had no cool place available to store wine. Any other wine would quickly go bad, but Madeira wouldn't. It's deliberately oxidised and heated during processing, so nothing more can happen to it when you keep it in a hot shed for a few years. An unopened bottle of Madeira can keep for 100 years and still be just as "good" as it was when it was first made; even an opened bottle will keep up to a year.

      But now that everyone has access to cool storage, why bother with a wine that is deliberately heated and oxidised to a brown colour?

      1. s
        smartie Dec 31, 2006 02:08 PM

        Kedem make a kosher Marsala wine - ok not the same but just for info

        2 Replies
        1. re: smartie
          c
          Clarissa Dec 31, 2006 06:05 PM

          I used that Kedem marsala once and it was awful. I'm no wine expert, but there's got to be a better kosher marsala out there.

          1. re: Clarissa
            s
            smartie Dec 31, 2006 06:06 PM

            it's fine for cooking with, I wouldnt want to drink it!!!

        2. d
          DeisCane Dec 31, 2006 02:41 PM

          Zev,

          Some people still like it. My BIL collects the crap. LOL

          1 Reply
          1. re: DeisCane
            r
            rruben1 Dec 31, 2006 04:27 PM

            I actually researched this about a year ago, because I wanted to make a marinade that called for Madeira, in a kosher context. I looked everywhere, and one of my google searches revealed a glatt kosher restaurant in England that had chicken madeira on the menu.
            I emailed the chef @ the restaurant, to ask what he used to make it. He confessed (sheepishly,it seemed) that there is NO kosher madeira, and he used a mixture of sherry and marsala to approximate the flavor of madeira.

            Good luck. Perhaps there is a niche market out there waiting to get filled by an enterprising kosher cook.

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