Port Wine for Reduction for Pan Seared Foie Gras

[winzee]

Hi guys,

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! :)

[MarySteveChicago]

oh my, I just found the wine board and I can see where I'll be spending a lot of time! I better dispose of that delicious Spanish port that has been in my cabinet for about 4 years!

[zin1953]

Ummmm . . . .errrrrrrrr . . . ahhhhhh -- Porto is made in the Douro region of Portugal. There is NO Porto that is produced in Spain.

[Bill Hunt]

Are you sure that you are not referencing a Sherry?

What does the label say?

Now, has that bottle been opened, and then re-sealed for 4 years, or just stored sealed?

Good luck,

Hunt

[RhonelyInsanediego]

If it's a decent port. Use one of the inert gas (N2, Ar) blanket winesavers and keep bottle in fridge if storage is going to be more than a few days.

[Robin Joy]

Just use the cheapest genuine ruby Port you can find for this. Here in the UK that would be about $10/bottle. As for shelf life, well I guess maybe a month, but longer if refrigerated. Just the occasional sip with a bit of lunchtime cheese and it'll soon be gone!

[maria lorraine]

If you're going for tart cherry flavor, then use the ruby port.

[zin1953]

Agreed.