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Old 02-02-2007, 11:40 AM   #11
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Originally Posted by RDG
Jennyema,sorry...the old marsala is not so different from Porto.
The problem is that there are a lot of "marsala" wines that are not Marsala. All the sweet types, f.i.
The eldest ones are perfectly dry, like the best Porto.

I am a port lover, actually. I still think port and marsala are a far cry off, tastewise.

Less is not more. More is more and more is fabulous.
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Old 02-02-2007, 01:20 PM   #12
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Dry sherry or Madeira will be good.

also Mirin at a push.

Katherine Snow. xx
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Old 02-04-2007, 06:32 AM   #13
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The Marsala glaze turned out fine. Perhaps because I had to reduce the liquid into a glaze, I couldn't quite taste the alcohol anymore. Especially when it coated the fresh grapes whose juiciness and sweetness cut through the glaze anyway. Thanks everyone for your thoughts!
'Never eat more than you can lift.' - Miss Piggy
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Old 02-04-2007, 06:59 AM   #14
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Originally Posted by jennyema
Marsala tastes entirely different but would be better than red wine. Fortified wines each have distinctive tastes.

I just have to respectfully ask : why choose this recipe ? Why not either buy some port or use a different recipe? I am puzzled in cases like this when one specific ingredient is the entire focus of the recipe.
Hi Jennyema, I totally understand your point as I'm a bit of a purist when it comes to traditional dishes. In this case, the tart looked so colorful and pretty in the recipe page that I wanted to make it simply based on it's appearance (such colorful shiny grapes and beautiful nutty crust!). In my mind, the Port was incidental and could most probably be subbed with some other fortified wine I already had. Besides, I'd never buy a bottle of Port just to try out this one recipe.

(As it turned out, I found the tart too rich for my taste. I don't think I'll be making this one again.)
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Old 02-04-2007, 07:04 AM   #15
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I too am with the red wine. But you might wish to add a bit of the brandy to it. Think that might work.

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