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! :)
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!
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.
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