Any Port in a Pot

[ancalagon_tb]

So... I have discovered somewhat recently that adding a bit of Madeira wine to a slow cooker adds a very pleasant richness to the resulting stew. But I'm out of Madeira wine, so what to do

Comments

[dagibbs]

Yeah... Bright's... scary stuff.

[ironphoenix]

I must admit that I visualized you wincing at this post when I read it...

[dagibbs]

Yeah, I was wincing at the thought of tasting the stuff.

Oddly, I think the 20-year old Tawny wouldn't actually work all that well. I think a lot of the richness and flavour you would want for cooking has, actually, aged out. (And, of course, there is the priceyness of it.)

[ironphoenix]

I agree. Maybe a ruby, if the dish can take the sweetness? Sherries and Madeiras are more commonly used, I know.

[prairiewildrose]

I use a rich merlot to stew. I will have to try your idea but not Brights one LOL for some reason I think of Sailors.

[ironphoenix]

...mainly because one has an overwhelming urge to yell "ARRRRGH!" when one drinks it?

[m_danson]

The wine you use to cook should be drinkable. (Although it is criminal to cook with 20 year port... you should be pouring that into a glass and giving it to me.)