I have a question about the recipe "Port Wine & Cheese Spread" from Grant Melton. Which type of port is best suited for this recipe?
Hiya. Since you're only using 1/3 cup of port for the recipe as written, a typical white port, inexpensive, is fine. But if you're interested in also investing in a bottle to enjoy for after-dinner sipping in your great-grandmother's port glasses that could use a dusting off, you will want to do some homework online or talk to your local spirits store about tawny, rose and ruby ports which are the key grape/flavor profiles. Like wine or scotch, there are plenty of options from low to high in price point. But for this recipe, a small bottle of an inexpensive white port is just fine.
I love port wine cheese spread. Before the guests eat all of it, set some aside to use as a spread on the leftover ham sandwiches for the day after Christmas. With some fruity chutney swiped on the other piece of bread. omg.
Just a quick note:
Tawny ports have a more nutty taste & Ruby ports are more fruity...