Tawny vs Ruby port? Anyone have positive experience using tawny, or input on whether the sauce was actually intended to be made w/ tawny vs ruby port?

Question

I've made this twice w/ Ruby port to rave reviews - i think the touch of sweetness it brought to the sauce paired nicely w/ the earthiness of the porcini/rosemary. But i'd really like to try it w/ tawny so we could actually enjoy the port too at some point. Anyone have positive experience using tawny, or input on whether the sauce was actually intended to be made w/ tawny vs ruby port? Thank you!

Miss_Karen · Answer

I haven't  made this recipe but I do know that tawny ports are more of a nutty flavor &amp;amp; ruby ports tend to be more of a fruit finish. You should be fine using the tawny,it would compliment  the 'earthiness' of the other ingredients. A good rule is: if you wouldn't drink it, don't cook with it🙂

Nancy · Answer

Buy what you like to drink...and can afford. The dish will then be more to your taste, and you'll enjoy drinking what you don't use in cooking.

Patrick M. · Answer

Hi! It's really just a matter of taste with this recipe. Sounds like you prefer the taste of tawny port so we'd suggest going with that! There's also a lot of bold red wine in the recipe so it should all work together well.

Tawny vs Ruby port? Anyone have positive experience using tawny, or input on whether the sauce was actually intended to be made w/ tawny vs ruby port?

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