In the fortified wine realm, an oft-overlooked category in itself, Madeira is perhaps the most overlooked and misunderstood. For many, it’s simply a wine you buy to cook with, ideal for deglazing a pan, adding hints of nuts and dried fruits to the final dish. Then the remnants of the bottle typically get pushed to the back of the cupboard for a year or so, only to oxidize further, if that’s possible. Read More