Port Wine for Reduction for Pan Seared Foie Gras
I'm thinking of doing a Balsamic Vinegar and Port Wine reduction, then adding Morello (sour, burgandy-coloured cherries) cherries into the mix to get the tart cherry flavor. I'll serve it over Pan Seared Foie Gras slices and bread.
Should I use a Tawny or Ruby Port wine? Also, how long will either of the port wine last after opening it?
Thanks in advance! :)