Taylor Madeira

This is a New York-made fortified wine sold under the Taylor label and styled as Madeira, bottled at 18% alcohol by volume. That strength sits at the low end of what fortified wines usually reach, so it tastes less hot than a typical port or sherry and can be poured in slightly larger measures. Because it is a New York bottling rather than an import from the Portuguese island, it is best judged as an American take on the Madeira style. Wines in this style usually show roasted nut, caramel, dried fig and raisin, with a gentle sweetness. The acidity is moderate, tannin is negligible, and any oak character shows up as toasted wood and brown sugar rather than overt vanilla. Serve it lightly cooled, around 55 to 60°F (13 to 16°C), which keeps the sweetness in balance and brings out the nutty aromatics. Fortified wines of this type do not need decanting. Pour into a small tulip-shaped glass or an ISO tasting glass, which concentrates the aroma better than a wide-bowled wine glass. A 2 to 3 ounce pour is typical. At the table, it works well with salted almonds, aged hard cheeses, blue cheese, pâté or foie gras, and desserts built on caramel, pecans, or baked apple. Savory pairings such as mushroom soup, roasted poultry with a pan sauce, or a sweet-and-salty charcuterie board also suit its profile. In the kitchen, it is a traditional addition to reduction sauces, glazes for pork or duck, and mushroom or brown-butter preparations, where it adds depth without needing a long simmer. This is a drink-now bottle rather than one to cellar, since it is not described as a vintage or collector's wine. Fortified wines of this style tolerate oxidation better than table wine, so an opened bottle, stored upright in a cool, dark place with the cork reseated, typically stays enjoyable for several weeks.