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The recipe calls for Madeira but I am thinking about using another wine. My choices are: Pernod, Calvados, pinneau du Terrier or dry sherry. What does anyone recommend on this subject?

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I would say dry sherry was the closest equivalent to Madeira wine. I sometimes use dry sherry in place of dry white wine in cooking, I just use slightly less of it.

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Unless you for some reason require any distinct taste from the Madeira, Sherry should be similar enough to be used as a substitute.

I am not sure why you suggest Pernod (anise flavoured liqueurs) or Calvados (apple based brandy)? "Pinneau du Terrier" is unknown both to me and to Google.

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Have used sherry instead of madeira in a mushroom risotto which tasted horrible. A better substitute was dry white wine but this does not have the same flavour as when I have used Madeira. The Madeira adds a beautiful depth which the white wine lacked. Hope this helps.

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If it's a dry sherry, I'd add some sugar to it ... around 1 teaspoon per 1/2 cup. Light brown sugar would be best. Madeira is significantly sweeter than dry sherry. A Ruby Port would be a much better substitute.

None of your options is really going to taste like Madeira, though, so if the wine is a major flavor component of the dish, you're about to be very disappointed.

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I think the OP means Pineau de Charentes which is a white wine fortified with cognac from the cognac region of France and makes a great substitute.

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The only close substitute in my mind would be a Fino sherry, as it is the only one that offers the nuttiness that a Madeira does.

It doesn't really make a sense to me to use an anise flavored spirit like Pernod, or to a lesser degree, an apple brandy like Calvados. An obscure and not inexpensive wine like a like a pinneau is odd too. White wine also doesn't seem good, as it is light years away from the taste and characteristics of a wine like Madeira.

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2  
These aren't random suggestions, these are what the OP had on hand and the OP is wondering which would be the most appropriate substitute. – Jay Feb 6 at 20:26
    
...and the OP has dry sherry, so it also seems odd to suggest a specific sherry, implying that other sherries won't be good. – Jefromi Jun 8 at 23:04

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