One ingredient that can completely change a dish is Madeira wine. It gives the dish more depth, sweetness, and a caramelized flavor that is hard to copy. If you don’t have a bottle on hand or don’t want to use alcohol, there are a few good substitutes that lean into that rich, complex flavor of Madeira.
Here are the best cooking substitutes for Madeira wine, along with notes on flavor, ratios, and how to get the best results.
1. Marsala wine
- One 16 FL OZ bottle of Holland House Marsala Cooking Wine
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Marsala most closely matches Madeira’s taste and body. Both are fortified wines with a nutty sweetness and hints of caramel. Marsala may be a little less acidic, but the overall balance is very similar.
Use a 1:1 ratio for substitutions, meaning you should switch out equal parts Marsala for Madeira. You can use a sweet Marsala for sweeter dishes and a dry Marsala in savory recipes.
2. Sherry
- One 16 FL OZ bottle of Holland House Sherry Cooking Wine
- America’s number one brand of cooking wine – (AC Nielsen XAOC $ Share 52…
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Your next option: Sherry. It’s a strong choice, especially Oloroso or Amontillado. Sherry is not as rich as Madeira, but it’s still nutty and complex. Sherry is usually softer and less sharp on the tongue.
You’ll generally use a 1:1 substitution ratio, but adjust to taste if needed.
Avoid using salted cooking sherry. A regular dry or medium sherry will be more reliable in sauces and reductions.
3. Port wine
- A rich, moderately sweet, ruby red port
- A smooth finish creates a unique taste and depth of character
- Pairs well with roasted duck, pork medallions, and chicken with mushrooms
- Import – Portugal
- Selected from the lighter wines of each year, these Portos are chosen for…
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Port has deeper berry notes and less acidity than Madeira, which translates to sweeter and fruitier. This is a substitute that works best in desserts or savory dishes that can handle more sweetness. Tawny Port is generally a good option flavor-wise, because it has been aged and has a nutty warmth like Madeira.
For every cup of Madeira called for in your recipe, use 1 cup of Port. Reduce the sugar in your recipe to balance out the flavors.
4. Dry vermouth
- Piedmont, Italy
- Essence of the rare woods, herbs and citrus
- Sharp citrus aromas and hints of raspberry
Vermouth has a herbal, slightly bitter taste that is different from Madeira’s caramel notes. It can be an interesting substitute for Madeira in sauces and soups, but it’s lighter and sharper in flavor. You may need to add a bit of sugar to your dish to balance the flavors.
Dry vermouth is a great substitute choice for recipes that call for Madeira to deglaze or flavor pan sauces.
You can substitute dry vermouth using the same quantity as the recipe recommends for Madeira.
5. Balsamic vinegar and grape juice
- Balsamic vinegar of Modena
- 16.9 fluid ounces
- Traditional Italian recipe
- 16.9 fl oz organic balsamic vinegar of Modena
- Crafted in Modena, Italy using traditional methods
- Rich, complex flavor profile
You can make a non-alcoholic Madeira wine dupe, try mixing one part balsamic vinegar and three parts grape juice in a saucepan. Turn on the heat and cook until it thickens slightly. This step softens the flavor a bit. The result is acidic, sweet, and tangy — just like Madeira.
6. Cranberry juice and red wine vinegar
- One 64-fluid-ounce bottle of Cranberry Juice Cocktail
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Cranberry juice and red wine vinegar is another non-alcoholic option with a strong acidity and fruity notes. Mix three parts cranberry juice and one part red wine vinegar. It’s not as rich as Madeira, but it still adds flavor to gravies and glazes.
When substituting this mixture, use three-quarters of a cup for every 1 cup of Madeira called for in the recipe.
Substitute this mixture in a 1:1 ratio, and then taste. If your dish needs to be sweeter, add a teaspoon of brown sugar or honey.
Madeira wine FAQs
What kind of wine is Madeira?
Madeira wine is a fortified wine that comes from the Madeira Islands in Portugal. During production, it is heated and oxidized, which gives it a unique flavor of toffee, nuts, and caramel. People often use it in sauces, marinades, and desserts.
Is Madeira sweet or dry?
There are both sweet and dry styles of Madeira. Bual and Malmsey are sweeter than Sercial and Verdelho. Many recipes don’t say which kind to use, but for savory dishes, you can usually assume a medium-to-dry variety.
How does Madeira wine taste?
Madeira has a deep, complex flavor that is nutty, toasty, and a little bit caramelized, with hints of dried fruit and spice. Even the dry kinds have a hint of sweetness and acidity that makes them great for cooking.
Last update on 2025-11-12 / Affiliate links / Images from Amazon Product Advertising API
