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+--- Thread: Cooking with Port? (/thread-16320.html)
- tandkvd - 02-15-2003
I picked up a few wines for this weekend. One is an Osborne Ruby Porto. My wife liked it but is way too sweet for me. And my wife could only drink a little. She thought it would be good to cook with in a desert. Any sugestions? Also how long will it keep after opening? I have found that most of the wines that I drink only Keep for about a day. But I thought with the higher sugar content that the Port may Keep longer. And should it be kept in the refrigerator?
- Innkeeper - 02-15-2003
Goes great with poached pears.
- wondersofwine - 02-18-2003
Corked, it might last a week on the counter away from heat sources (ovens, furnace vents, etc.) I second the poached pears idea.
- Auburnwine - 02-18-2003
I made a Greek-ish soup the other night (eggplant, spinach, garlic, bell pepper, onion, tomatoes, tarragon, sauteed ground beef). A touch of leftover port, refrigerated for a week, added a very nice touch.
- Bucko - 02-18-2003
A reduction sauce made with a bottle of Port, a bottle of Cab, and 32 ounces of beef broth makes a great steak topping.