Mark does Madeira

It just doesn’t sound as good as “Debbie Does Dallas,” does it?

One of the sexiest new old wines of 2010 is Madeira. Ever since December of 2009, when Eric the Red reminded us that Madeira was historically served as a pairing for savory foods, to be consumed throughout the course of the meal, people have been paying attention (again) to this high-acidity, groovy, funky, nutty stuff.

Down at Trio in the Four Seasons Hotel in Austin, where Austin’s sexiest sommelier Mark Sayre serves up “‘a voyage in a glass,’ poured nightly along the banks of Lady Bird Lake,” you can do a flight of the Rare Wine Company’s “historic Madeira series.”

Reasonably priced and utterly delicious. So perfect IMHO for Chef Todd Duplechan’s Texas smoked rib-eye there. How cool is that?