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Madeira and dry sherry are both fortified wines, but they have distinct differences in origin, production methods, and flavor profiles. Madeira hails from the Madeira Islands of Portugal and is known for its unique aging process involving heat, which imparts rich, complex flavors. Dry sherry, originating from Jerez in Spain, can range from light and crisp to rich and nutty, depending on the style (like Fino or Oloroso). While they share similarities as fortified wines, their taste and characteristics are quite different.

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1w ago

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A dry port, marsala, a dry sherry or even beef stock may be used as a substitute to madeira.


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Use a sherry of the same sweetness as the Madeira in the recipe. Use port or Marsala as a substitute for a sweet Madeira. All of the above will be quite close to the original flavor. If absolutely desperate you could try dry/sweet vermouth but the taste will be more than a little different.


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You can use equal parts dry sherry/pale sherry wine; not the cooking wine... the drinking wine. :)


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Julian Jeffs has written: 'Sherry' -- subject(s): Sherry, Sherry industry, Wine and wine making, History 'Wine & food of Portugal and Madeira'


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