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21-12-2003, 10:19 PM
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Port wine Sauce Help using Vintage Port (opened a couple of weeks ago - but refrigerated)
I bought some fairly pricey "vintage port" for a special dish a few weeks
ago. We're doing herb and pepper crusted roast beef tenderloin for Christmas and stuffed butterflied leg of lamb for Christmas Eve. I hate to let this port go to waste but I am not a fan of sweeter wines to sip on and was hoping to use the port wine for making some kind of sauce to accompany one or the other of the meats. Looking through a few of my cook books most port wine recipes seem to specify "tawny" or "ruby" port. I was wondering if anyone had a really excellent recipe for a port wine sauce using a good quality vintage port to accompany beef, preferably, or lamb (I've tentatively decided to make a olive brine and lamb glace reduction sauce for the lamb but that isn't written in stone). We're having black truffle risotto to accompany the beef. TIA Kate 
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21-12-2003, 11:37 PM
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Port wine Sauce Help using Vintage Port (opened a couple of weeks ago - but refrigerated)
"Kate B" wrote in message nk.net... I bought some fairly pricey "vintage port" for a special dish a few weeks ago. We're doing herb and pepper crusted roast beef tenderloin for Christmas and stuffed butterflied leg of lamb for Christmas Eve. I hate to let this port go to waste but I am not a fan of sweeter wines to sip on and was hoping to use the port wine for making some kind of sauce to accompany one or the other of the meats. Looking through a few of my cook books most port wine recipes seem to specify "tawny" or "ruby" port. I was wondering if anyone had a really excellent recipe for a port wine sauce using a good quality vintage port to accompany beef, preferably, or lamb (I've tentatively decided to make a olive brine and lamb glace reduction sauce for the lamb but that isn't written in stone). We're having black truffle risotto to accompany the beef. TIA Kate Oh Kate, *please* don't waste vintage port on a sauce...send it to ME!!! Stace
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22-12-2003, 10:29 PM
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Port wine Sauce Help using Vintage Port (opened a couple of weeks ago - but refrigerated)
Kate B wrote:
Looking through a few of my cook books most port wine recipes seem to specify "tawny" or "ruby" port. I was wondering if anyone had a really excellent recipe for a port wine sauce using a good quality vintage port to accompany beef, preferably, or lamb Oh, what a lamentable waste of great wine! :-( If you must, any recipe calling for ruby port (but not tawny) will work... Victor vincing :-/
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