What madeira and marsala go with
Both fortified wines, both from an island: madeira from Madeira, marsala from Sicily. And both able to withstand an open bottle.
Madeira is deliberately heated during ageing. That gives the burnt, nutty tone that makes it recognisable, and it makes it extraordinarily durable: an opened bottle keeps for months.
Marsala has a dry and a sweet side. The dry one goes before the meal or in the kitchen; the sweet one comes after dinner, next to a dessert.
How to serve it
- Glass
- A small wine glass.
- Temperature
- Dry styles cool, around twelve degrees; sweet ones around fourteen.
- Neat or mixed
- Neat. In the kitchen also as a base for a sauce.
What it goes with
- nuts and dried fruit
- zabaglione
- hard cheese
- chocolate
- apple pie
- coffee
This applies to the type as a whole. What an individual bottle does is on the page of that bottle.
All 20 madeiras and marsalas on the shelfAll recommendations from ’t Bockje
With every bottle of madeira and marsala, a recommendation of its own
The page of each bottle of madeira and marsala in the shop has its own recommendation: something with the meal or with drinks, a cheese and something for afterwards, with the shopping list and the preparation.