What Is Port wine and How Can I Use It?
Here's everything worth knowing about port wine and how to pick it, what it is, how to store it, and what to use instead, plus 83 recipes to cook tonight.
Key Points
- Sweet fortified red from Portugal's Douro Valley, around 19 to 22 percent alcohol.
- Reduces into a glossy sweet-savory glaze for beef, game, duck, and pork sauces.
- Ruby is young and fruity; tawny is wood-aged, nutty, and caramel-toned.
- Buy cheap ruby for cooking; save aged tawny for sipping, not for long braises.
- At the table it is the classic match for blue cheese and aged cheddar.
What is port wine?
Port is a sweet fortified wine from the Douro Valley in northern Portugal. Partway through fermentation, winemakers add grape spirit, which stops the yeast early and leaves a lot of natural grape sugar behind.
The result is a rich, deep red wine that tastes noticeably sweet, at around 19 to 22 percent alcohol.
In the kitchen, port matters for two reasons. It reduces into a glossy, almost syrupy sauce thanks to that sugar, and it brings dried-fruit depth (plum, blackberry, raisin) that plain red table wine cannot match.
The two styles you will meet are ruby and tawny. Ruby is younger and brighter, with fresh berry fruit. Tawny is aged longer in wood, so it turns nutty and caramel-toned. For most cooking, an inexpensive ruby is the workhorse.
Cooking With Port
Port does its best work in a pan reduction for red meat and game. Deglaze the pan after searing, add a splash of port and some stock, and simmer it down until it coats the back of a spoon.
That sweet-savory glaze is what carries Pork Medallions with Port Sauce and Pork Tenderloin with Red Wine Sauce.
It has a natural partnership with fruit and poultry too. Roasted Chicken Breasts with Cranberry Port Sauce and Roast Duck with Cranberry Sauce both lean on port to round out the tartness of cranberry into something balanced.
Because of the sugar, port reduces faster and can scorch, so keep the heat moderate and stir near the end. A small knob of cold butter swirled in off the heat gives the finished sauce its gloss.
Pairing and Common Mistakes
Port loves dark fruit, beef, venison, duck, and warm spices like clove and cinnamon. At the table it is the classic match for blue cheese and aged cheddar, where the sweetness plays against the salt.
It also turns up in fruitcakes and mincemeat, as in California Mincemeat.
The biggest mistake is treating port like dry red wine and pouring in too much. Its sugar can make a savory sauce cloying. Start with less than you think and taste before you balance it with a squeeze of acid or a little stock.
Do not waste a fine aged tawny on a long braise. The subtle aged notes cook away. Save the good bottle for sipping and reduce a cheap ruby instead.
What to Use Instead
For a savory reduction, a good substitute is dry red wine plus a teaspoon of sugar or a spoonful of fruit jam to mimic port's sweetness and body. Madeira or a sweet sherry also works and brings similar fortified depth.
For dessert and fruit dishes, sweet Marsala or a cream sherry stands in well, since all carry that raisined character. Black cherry or pomegranate juice reduced down, with a splash of brandy, covers an alcohol-free version while keeping the color and sweetness.
None of these are identical, but each preserves what port actually contributes to a dish.
Buying and Keeping It
For cooking, buy an inexpensive ruby port. There is no reason to reduce a vintage bottle. Tawny is worth keeping on hand if you like nutty, caramel notes in sauces or want a sipping wine.
Because it is fortified, port keeps much longer than table wine once opened. Recork a ruby and store it cool and dark, and it stays good for several weeks to a couple of months. Tawny holds even longer because it is already oxidized in style.
If the flavor turns dull or vinegary, it is past its best. An unopened bottle keeps for years.
Nutrition
Nutrition Facts
Serving Size 1 fl oz (29g)Quick facts
Where to find port wine: Port wine is usually found in the liquor section or aisle of the grocery store or supermarket.
Food group: Port wine is a member of the Beverages US Department of Agriculture nutritional food group.
- In Chinese
- 口酒
- British (UK) term
- Port wine
- en français
- porto
- en español
- vino de oporto
How much does port wine weigh?
| Amount | Weight |
|---|---|
| 1 fl oz | 29 grams |
| 1 glass (3.5 fl oz) | 103 grams |
Related
Beverages
Recipes using port wine
There are 83 recipes that contain this ingredient.
Balsamic Cranberry Chutney
Balsamic cranberry chutney simmers fresh cranberries with port wine, orange, dried apricots, and cherries, then warms it with cinnamon, clove, and nutmeg. A sophisticated, tangy-sweet upgrade on the canned stuff.
Chicken, Asparagus & Red Pepper
This delicious chicken dish is loaded with succulent chicken chunks, fresh asparagus and red bell pepper that are cooked with garlic, ginger, soy sauce and sesame oil. Serve it with rice to make a complete meal.
Apple Pie with Cheddar Cheese Crust
Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.
Tournedos Medicis
Pan-seared filet mignon served on butter-toasted bread with sauteed mushrooms and a port wine pan sauce. A classic French tournedos recipe ready in just 30 minutes for an elegant dinner.
Pork Tenderloin with Bleu Cheese Bacon Whipped Potatoes & Dri
Grilled pork tenderloin medallions with blue cheese bacon whipped potatoes and a dried cherry port wine demi-glace. A steakhouse-quality dinner with three stunning components.
Potuguese Garlic Chicken
Portuguese garlic chicken slow-cooked with port wine, brandy, ham, golden raisins, and six cloves of garlic, then broiled golden. A rich slow cooker showpiece.
Cafe Au Vin
A chilled blended cocktail of strong French roast coffee, port wine, cinnamon, and orange zest. This 10-minute cafe au vin is a sophisticated after-dinner sipper served in wine glasses.
Steak Nicola
Filet mignon seared rare, deglazed with port wine, and baked under a creamy mushroom sauce with creme fraiche and beef broth. An elegant French-style steak served with potato noisettes.
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles
French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.
Beef & Pork Tenderloin Sandwiches
Beef and pork tenderloin party sandwiches on rye with port-brandy marinade, served with endive and horseradish sauce. Cocktail party classic that feeds a crowd with elegant sliced tenderloin.
Francois' French Onion Soup
Classic French onion soup with slowly caramelized onions in beef broth, a splash of port wine, and broiled Swiss and Parmesan cheese on toasted baguette. Make ahead and finish under the broiler.
Roast Turkey with Grapes & Prunes
Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.
Ham Mousse with Peaches
Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.
Strawberry Fool
Strawberry fool with crushed berries folded into whipped cream and sour cream, drizzled with a spiced port wine syrup. The classic English dessert updated for summer dinner parties.
Pump House Peaches in Flame
Flambeed peaches in a port wine and cherry jelly sauce with cinnamon and lime, spooned over lemon ice cream. A dramatic tableside dessert that goes from chafing dish to plate in 20 minutes.
Crimini Mushroom Sauté
This is a very nice mushrooms recipe, very light and nutritional. It is also a good accompaniment too.
Spicy Fruit Compote
Spicy fruit compote simmers dried fruit in port wine with cinnamon, cloves, and lemon, finished with fresh banana. A warming dessert or breakfast topping for yogurt, ice cream, or pancakes.
Strawberries Italian Style
Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.
Portokalia Se Mavrothaphne - Oranges in Red Wine
Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.
Highland Sausage Roll
Highland sausage roll wraps minced venison and pork belly with port-soaked seasonings and tea-plumped prunes inside golden puff pastry. A rustic Scottish showstopper.
Jugged Hare
Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.
Port-Glazed Figs
Fresh figs poached in port and creme de cassis, the wine reduced to a glossy syrup, served over vanilla frozen yogurt. An elegant, low-fat dessert with deep berry and fig flavor from just a few ingredients.
Apple, Prune & Armagnac Cake with Streusel Topping
Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.
Chicken Asparagus & Red Pepper
Ginger-soy marinated chicken stir-fried with crisp asparagus, red bell pepper, and onion in sesame and chili oil with a splash of port wine. A vibrant Chinese-style wok dinner served over rice.
Orange Braised Pork with Fruit
Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.
Peaches Italian Style
Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.
Sugar Plum Mince Pie
Find out why Little Jack Horner stuck his thumb into a pie by trying this delicious dessert.
Sangria Punch
Sangria punch built on rich port wine, frozen orange, lime, and lemonade, topped with club soda for sparkle. A fizzy, citrus-packed red punch that comes together in minutes for any party or potluck.
California Mincemeat
Savory ground beef and pork simmered with olives, capers, raisins, and almonds in a spiced tomato sauce. A picadillo-style dish served over rice, bread, or in pita pockets.
Apple-Cheese Soup
Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.
Portwine Blueberry Cake
Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.
Port Wine Jelly
Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.
Hot Cumberland Sauce
A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.
Stilton Mill-Feuille with Golden Raisins & Warm Walnuts
Stilton mille-feuille layers crisp puff pastry rounds with whipped blue cheese mousse, port-soaked golden raisins, and warm walnuts. An elegant dinner-party first course or cheese-course dessert.
Glogg Iv
A great drink made with cranberry juice and hint of cinnamon. Great for a day outside or a dinner with your significant other.
Roast Pheasant with Rice
Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.
Tangy Potted Cheese
Tangy potted cheese spread with sharp cheddar, port wine, caraway seeds, mustard, and Worcestershire topped with walnuts. A make-ahead British-style appetizer for crackers or Melba toast.
Many Mushrooms Soup
Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.
Chicken Jambonette Stuffed with Gouda
Boneless chicken thighs stuffed with a mushroom, shallot, white wine, and port cream filling, topped with melting Gouda, then roasted golden. Restaurant-worthy elegance on a home kitchen timeline.
Chile-Rubbed Pork Tenderloin
Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.
Chicken with Port, Cream & Mushrooms
Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.
Chicken with Port, Cream & Mushrooms
Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.
Strawberry Port Pie
A no-bake strawberry pie elevated with port wine and a silky cream cheese layer. Frozen strawberries and gelatin set into a ruby jewel of a filling that's as elegant as it is effortless.
Italian Frozen Silken Chocolate Zabaglione
This ice cream like frozen dessert is so creamy, silken and chocolaty. It's definitely a kind of dessert that you can impress your guests.
Honey Baked Ham with Cumberland Sauce
Honey baked ham basted in pineapple juice and brown sugar, served with a glossy ruby Cumberland sauce of port wine, currants, julienned citrus rind, currant jelly, and dark sweet cherries.
Grilled Leg of Lamb with Currant-Bell Pepper Chutney
Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.
Cranapple Stilton Bites
Cranberry-apple Stilton bites on Melba toast with port-braised fruit, creamy blue cheese, and chopped walnuts. A make-ahead holiday appetizer that balances sweet, salty, and funky in one bite.
Rib-Eye Steaks with Port & Mushroom Ragout
Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.
Homemade White Pork Sausage (Boudin Blanc De Liege)
Boudin blanc de Liege, a delicate homemade white pork sausage. Lean pork and fat pureed silky with eggs, Port and aromatic spiced milk, dotted with currants, poached gently then browned in butter.
Smoked Chicken Roulade with Dried Fruits
Elegant smoked chicken roulades stuffed with a Port wine mousse and diced dried fruits, sliced on the bias and drizzled with a bourbon-veal stock sauce. A showpiece dinner.
