Originally Posted by CarolinaQue
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.