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Old 01-21-2008, 07:18 PM   #1
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Meat sauce

can you use port instead of red wine in sauce,I know nothing about wine or just leave in out.

thanks

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Old 01-21-2008, 07:29 PM   #2
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The ports I have are fairly expensive (well, for my budget!!), while we usually have some fairly inexpensive wines in the house. I personally wouldn't sub, but I think it depends on probably what you're making, and what you have on hand. Tell us more!
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Old 01-21-2008, 07:41 PM   #3
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I'd say it depends on your taste.
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Old 01-21-2008, 09:48 PM   #4
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port wine is fairly sweet and heavy and most pasta sauces with meat benefit from a drier red wine. However: if you have not added any sugar (as some cooks do) to your sauce to counter acidity, then the port may be ok ... not too much.
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Old 01-21-2008, 09:57 PM   #5
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I'd say you are better off adding no wine at all.

The sauce needs a dry wine. Red or white will work.

Sip the port after dinner.
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Old 01-21-2008, 10:22 PM   #6
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I use half port half cab in my beef stews and goulashes. never tried port in a marinara sauce. For that I prefer a dry red like cabernet or chianti. Port does add a tad of sweetness.
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Old 01-22-2008, 07:55 AM   #7
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It really depends on what the sauce is. It goes best with the heavy meats/dishes like Jeekinz suggests. I have used it in the past in beef and kidney that was served in a scooped out end of a loaf of bread. It made for a very rich sauce. I have used it on other occasions but that is the recipe that stands out to me the most in my mind at the moment. I use a Tawny Port to cook with though, not a Vintage.

I have also had red meat dishes in restaurants with a port wine reduction and they were super yummy!!
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Old 01-22-2008, 11:31 AM   #8
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I'd just leave it out. Port is just not a good match for pasta sauce no matter how you look at it.
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Old 01-22-2008, 11:45 AM   #9
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Port is genrally sweeter and heavier and more expensive than red wine.

I'd suggest not using it in a tomato sauce.

I'm sure it would be lovely in a sauce that is intended to have the taste, sweetness and body or port. Like a marsala sauce.
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Old 01-23-2008, 10:27 AM   #10
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When was it said that it was a pasta sauce??
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