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Cooking with Port vs. Madeira

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Cooking with Port vs. Madeira

luvsseattle | May 16, 2007 05:47 PM

In looking at my weekly email from the Splendid Table radio show (I love NPR! :)), I saw a recipe for Madeira-Glazed Portobello Steak Sandwiches.

Obviously a major component of the recipe is madeira - something I don't have on hand at the moment. However, I do have a decent port. Being that I'm not voiced in the similarities and differences between the two, I'd like to hear from other Chowhounders! I realize these are both fortified Portuguese wines...but that's about all I know as far as similarities and differences.

Specifically, can you tell me if I would be missing anything in color, taste, or consistency if I substitute port for madeira?

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