• If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below.
  • We have detected that you don't have an account with us yet (or haven't logged in). We encourage you to register an account: it's free, and then you'll be able to post on the forum!

Announcement

Announcement Module
Collapse
No announcement yet.

What can I substitute for port wine?

Page Title Module
Move Remove Collapse

Welcome to vBulletin!

Welcome to vBulletin! Module
Collapse

Welcome to your vBulletin forum! You can click "Edit Site" above for site administration options.

To edit or remove this module, click "edit site", then "edit page".

Latest Topics

Latest Topics Module
Collapse

Tag Cloud

Tag Cloud Module
Collapse

There are no tags yet.

Advertisement

Advertisement Module
Collapse
X
Conversation Detail Module
Collapse
  • Filter
  • Time
  • Show
Clear All
new posts

  • What can I substitute for port wine?

    Hi, I'm making a pomegranate sauce and the recipe calls for port wine. I have dry marsala or cream sherry. Can I use either one of these instead?

  • #2
    If you had a Cabernet Souvigon I'd sy you'd be alright to use it. Not sure about the ones you have available though. Port wine is a pretty sweet wine. The 2 you listed are both dry wines.

    Comment


    • #3
      Originally posted by CarolinaQue View Post
      If you had a Cabernet Souvigon I'd sy you'd be alright to use it. Not sure about the ones you have available though. Port wine is a pretty sweet wine. The 2 you listed are both dry wines.
      If a recipe calls for fortified wine, like port or sherry, I would not suggest using regular wine like a cab or merlot. Plus cabernet sauvignon doesn't taste anything like port.

      Both your marsala and your sherry are much closer to port in taste and dryness. Neither marsala nor sherry are truly "dry." Even "dry" fortified wines have a distinct sweetness to them.

      Personally, I'd go for the marsala, as I think the taste is closer to port than sherry is.

      Comment


      • #4
        Well, I guess I learned something today! Thanks for the clarification.

        Tim

        Comment

        Working...
        X