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 :-/