Match of the week | Roast venison and madeira

Match of the week

Roast venison and madeira

It was a tough call coming up with a single wine pairing last week - there were so many good ones but I’m going for this combination because it’s such a cool serving suggestion.

It was at a very glitzy event hosted by Marks & Spencer and themed around clementines (featured in this course as clementine steamed dumplings though I don’t think this had a huge effect on the match)

The venison was served with a glass of madeira which I’m guessing was probably this 5 year old medium rich then a beefy stock was poured into the empty glass. (Nice idea though I don’t think it picked up quite enough madeira flavour. I think you’d want to leave half a shot in the glass to get the full effect - or make the ‘tea’ with a good slug of madeira in it.)

I also reckon it would lend itself well to roast beef. A bit like drinking a savoury hot toddy. (As an alternative to gravy rather than with it)

* Sorry about the pic. The very jazzy lighting effects meant that the original was bright pink!

If you found this post helpful and would like to support the website which is free to use it would be great if you'd make a donation towards its running costs or sign up to my regular Substack newsletter Eat This, Drink That for extra benefits.

CONTRIBUTE HERE

You may also enjoy …

Comments: 2 (Add)

Fiona Beckett on December 12 2015 at 21:14

So it was really a drink in two halves. First a glass of madeira then a stock poured into the empty madeira glass to pick up the madeira flavour. Am saying it would have been worth leaving a little more madeira in the glass

Jlarkin on December 12 2015 at 17:58

Don't quire understand the bit about the glass....

Recent posts …

About FionaAbout FionaEvents and appearancesEvents and appearancesWork with meWork with me
Loading