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?
Tell me more
×
Seasoned Advice is a question and answer site for
professional and amateur chefs. It's 100% free, no registration required.
|
|
||||
|
|
|
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. |
|||
|
|
|
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. |
|||
|
|
|
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. |
|||
|
|
