can I substitute Cabernet Sauvignon for port wine in a recipe?
November 27th, 2009
If I make this substitute will the dish turn out ok?
no – there is a big difference between cab & port. port is a strong sweet wine; cab, while a heavy red has a totally different flavor, its usually drier witth lots of tannins. if the recipe calls for port, i would stick to it. the closest thing in a pinch would be a marsala wine or muscat. hope this helps.
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November 27th, 2009 at 10:04 pm
Hmmm. Substitute one wine for another in a recipe.
Sounds to me like it’ll make your stove blow up. Cooking *is* rocket science you know. The slightest mistake and people die by the dozens.
Well, either that, or else nobody will even notice.
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November 27th, 2009 at 10:31 pm
I don’t see what’s wrong with substituting one ingredient for another, It might even taste a whole better.
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November 27th, 2009 at 11:18 pm
Slightly different taste but just as good since the alcohol cooks out of it anyway. They are both a dark wine and somewhat the same in their body. Port is just a little sweeter I think. So if it is a desert I’d add just a touch more sugar… if not… just use what you have.
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November 27th, 2009 at 11:42 pm
no – there is a big difference between cab & port. port is a strong sweet wine; cab, while a heavy red has a totally different flavor, its usually drier witth lots of tannins. if the recipe calls for port, i would stick to it. the closest thing in a pinch would be a marsala wine or muscat. hope this helps.
References :