#Cooking port wine how to#

Take a look at some of the best Port cocktail recipes. The styles best suited to cocktails are White, Pink, Ruby, and Tawny Port.

It also tempers the alcohol content of high-proof ingredients such as whiskey, brandy, or vodka.

Add multiple layers of flavor to a cocktail.

Replace vermouth in some cocktails, giving it a new spin (think Martinis).

Port is a wonderful multitasking ingredient in cocktails, taking over the job of several ingredients: Or, be bold and skip dessert because it pairs exceptionally well with certain cigars as a post-dinner relaxation while discussing a wide variety of topics with a confidant or just relaxing with good company. Straight Port with or after dessert is a wonderful dessert option. Ruby and white Port, either on ice or mixed with tonic water, make for the perfect low-alcohol aperitif. Port wine is exceptionally versatile, and in certain cultures, it is even enjoyed throughout the whole meal-something we will try next time we host a dinner party! You can also use dessert wine glasses if you are in a pinch.Ĭopita-style glasses work equally well, and although Glencairn is associated with whisky glasses, they also have a wonderful example of a copita glass that could be used for serving Port. The traditional glassware used for Port wine contains around 3 ounces (75ml) or 4 ounces (120ml) of Port wine. Still, next time someone asks whether you “know the Bishop of Norwich”, you’ll remember to pass the bottle. It’s possible he didn’t want to share the exquisite libation since he appreciates Port wine as much as we do. But never offered any to the other guests. Still, sometimes people are unaware of the custom, and a follow-up response is given: “He’s a wonderfully kind man, but he constantly forgets to pass the port.“Īccording to legend, Lewis Baggot, Bishop of Norwich between 17, consumed considerable amounts of Port wine when attending a meal with the Master and Fellows of Christ’s Church in Cambridge. This friendly reminder is typically enough to get the bottle handed around again. “ Do you know the Bishop of Norwich?” someone will inquire. Someone may forget about this and place the bottle down before the other guests are served. Never set the bottle on the table until everyone has been served.

Guests may serve themselves however, everyone is expected to fill the person’s glass on their right. You then serve the person to your immediate right before returning to the Port wine on your left. In the British style of serving, the bottle or decanter is transferred to the person on the host’s left and is passed around the table clockwise. There are several ways to serve Port wine, but one of the amusing and somewhat confusing ones (especially if you’ve had a few) is the British manner.īut before we delve into this unique way of serving, remember that different types of Port wine must be served at the right temperature to bring out the best. As a bonus, we’ve included some recipes for Port-based cocktails and two reduced sauces made with Port wine because sometimes just drinking good wine is not enough you’d like to eat it too. We will take a look at what Port wine is and teach you how it should be served. The key to drinking Port wine is to sip it slowly and enjoy its unique bouquet of flavors. You can use Port as a spritzer aperitif before dinner, in numerous cocktails (Port wine is an excellent replacement for vermouth), or even make a reduced sauce for both savory and sweet dishes.

#Cooking port wine how to#

Serve with a generous ladle of sauce and your favorite vegetables.While most of us may associate Port wine with older gentlemen and ladies sipping on a small glass after dinner, it is far more versatile than just a dessert wine.Īssociations aside, you may wonder how to drink Port wine. Cut the breasts from the bones and remove the legs. (This sauce can be kept tightly covered in the refrigerator for up to 1 week.) Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. While the duck is roasting, make the Port wine sauce.Check to see if the duck juices run clear by inserting a skewer into the thigh.

Roast the duck for 1 to 1 1/2 hours until golden brown and crispy.

Rub the rice wine vinegar over the duck and season with salt and pepper. Stuff the onions, carrots and oranges inside the cavity. Rinse under cold water, pat dry with paper towel and trim the fat from the tail.

To prepare duck: remove the giblets from cavity.