In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
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- Put the egg yolks, sugar, Madeira and Marsala into a large heatproof bowl.
- Place in a roasting tin and pour over the Madeira or white wine and the stock.
- The whole was accompanied by a profusion of wines, followed by nuts and preserved fruits, then Madeira, port or sherry.
- In those days, Madeira was the most popular beverage in America, says Staib.
- I went for roast sirloin beef with wild mushrooms and a red wine sauce that was as rich as Madeira.
- I happen to love this stuff, but have difficulty including it in an article about sweet wines because only few Madeiras are made in a true dessert style.
- The salad itself was well designed, as duck and a fortified wine like Madeira are a classic combination.
- Eggs are also called for in stuffings and sauces, and a fortified, sweetish wine such as Marsala or sherry or Madeira is often chosen for veal cookery.
- Other countries have tried to compete against port with various fortified wines, but for me the likes of sherry or Madeira just can't compare.
- An open bottle of vintage dated Madeira can last for months, years, maybe even decades.
- Eighteenth century Americans drank a lot of ale and Madeira, but they also found time for a few mixed beverages as well.
- They also fortified Madeira with brandy to further preserve it and add complexity.
- The Tsar preferred Madeira or port with his soup but would switch to wine for subsequent courses.
- For instance, Madeira works beautifully with chicken liver parfait.
- The verdelho grape produces some ordinary table wines in Madeira, but not so here.
- Look for red fortified wines like Ports, and certain Madeiras to match up the best.
- The dessert wines, Ports, Madeira, Cognac and Pudding Wine are also attractively priced.
- Women in the north and the island of Madeira produce embroidered goods that are sold to tourists.
- Still, the big three, Port, Sherry and Madeira, have fame and historical importance.
- Some wines, however, such as oloroso sherry, tawny port, and Madeira, owe their character to deliberate exposure to oxygen.
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