![]() Port wine is a type of fortified wine made in Portugal. Broth or Stockįor most dishes that call for wine, replacing port with chicken, beef, vegetable stock, or bouillon can work as well – but only for meat-based dishes as it can significantly alter the taste and appearance of a dessert. Shiraz also comes with a hint of wood similar to port due to its aging process. It includes notes of black pepper as well as fruit flavors as its base, making it a reliable alternative for stews and other dishes made of dark meat. Though commonly confused with syrah as both come from the same type of grape, Shiraz is actually darker with spicy overtones. ![]() Shiraz is definitely known as a fruity wine which is why you won’t go wrong with this port wine substitute. However, it has a lower alcohol content and is dry, so avoid using it in sauces. Zinfandel can substitute port in poultry dishes as well as casseroles and can stand on its own as a dessert for that sweet ending. In fact, the most notable flavors include cherry, raspberry, and even nectarines, making for a heady combination you won’t want to miss. Zinfandel is a type of light red wine that errs on the fruity side. This type of wine takes pride in its equally bright and fruity notes similar to that of the port.Īdditionally, it has hints of plum and a smooth, rich, velvety layer to complement the drink.ĭue to Merlot’s full-bodied nature, it makes for a good addition to lamb or beef-based dishes, as well as tomato sauce or slow-cooking dishes such as stews. MerlotĪnother great substitute for the ruby port is Merlot. To prevent this, lessen the amount of Chianti you use and taste it as you go. Plus, Chianti contains a higher percentage of acidity, so it will certainly make its presence known, especially in dishes where fat is prevalent. In cooking, however, many chefs frown at using Chianti because it can be a bit too dry compared to port. Chianti is similar to the port in this way.īesides maintaining a sweet and fruity taste, Chianti also boasts a note of cherry. ChiantiĪs mentioned, port wine tastes sweet and fruity with a full-bodied nature. Try some of these port wine substitutes – you may even find some already hiding in your wine cellar. If a recipe or gathering calls for port wine and you don’t have it, fret not. They do, however, have access to other types of wine or substitutes that can make great alternatives to port. The only downside to cooking with it is that most home cooks don’t normally have port wine on hand. Port wine makes a common addition to many dishes. It also goes without saying that wine is perfect for sipping – even while cooking your meal. Not only does it work to intensify the flavors and aroma of food, but it can also highlight particular elements within a dish.Īt times, its sweetness and acidity work to cut through the richness of a dish. Whether used as a cooking liquid, a type of flavoring or used in a marinade, wine has a varied range of functions in the culinary world. Cooking with wine has been popular for ages. This would go nicely with our Estate Collection Chardonnay or our Estate Collection Cabernet Shiraz.Looking for a port wine substitution? Read on. Place the chicken back in the pan, covering it all over with the sauce, wait until the chicken is warmed through and then serve. ![]() Add to the pan 1 cup of port, and let it reduce, then add half a cup of cream and a pinch of salt and pepper. Remove the chicken from the pan and cover with foil. Then add half a cup of white wine and half a cup of chicken stock, cover, and let it poach until the chicken is cooked (you can add more stock if the fillets are large). Cook for one minute and then add the chicken and a sprig of fresh thyme/basil, cooking until browning on both sides. ![]() Melt 2 tablespoons of butter in a frying pan and add 1 clove of crushed garlic. Take 4 chicken fillets and marinate in the juice of 1 lemon, and a pinch of salt and pepper for an hour or 2, depending on the size of the fillets. I thought though I would give you my Chicken in port Wine sauce as this is my personal favourite! Pour over a sultana cake, when it comes straight out of the oven. Pour into a beef casserole or bolognaise sauce, to make it a touch sweet. You will only need to use half a cup to a full cup for most recipes, you could……. Well here are some options to use up that last bit. As it’s moving into summer, quite often you may have some port left over from winter, that you didn’t quite finish.
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