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Port Wine for Reduction for Pan Seared Foie Gras

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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! :)

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

    1 Reply
    1. re: maria lorraine

      Agreed.

    2. 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!

      1. 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.

        1. 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!

          2 Replies
          1. re: MarySteveChicago

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

            1. re: MarySteveChicago

              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