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Cooking port wine11/24/2023 ![]() Porto is a beautiful city to explore and visitors are welcome at many of the lodges for tastings and tours, which I highly recommend. Adding the spirit also increases the alcohol content of Port wine which is usually in the 18-20% ABV range, whereas non-fortified red wines are typically 12 to 15%.Īfter fermentation, most producers transfer their Port wine to their cellars (known as lodges) in the city of Porto, a three or four hours drive away and closer to the sea, where the humidity is ideal for aging the wines. During fermentation, a clear grape spirit (usually brandy) is added, which stops the fermenting process, thereby preserving many of the grapes’ natural sugars and giving Port its signature sweetness. ![]() Unlike traditional still wine that is fermented dry, Port is fortified. But don’t worry, you won’t be tested on these names!įrom Grapes to Port: The Fortification Process White Port, on the other hand, comes from obscure white wine grapes like Códega, Gouveio, and Malvasia Fina. Port is always a blend of different native grape varieties, and there are dozens of them, most of which you probably haven’t heard of, with the most common being red: Touriga Franca, Touriga Nacional, Tinat Barroca, Tinto Cão, and Tinta Roriz (aka Tempranillo). Douro also has the distinction of being the world’s first officially demarcated wine region, created in 1756, the only place in the world that can produce authentic Port. To be called Port, the grapes must be grown in the Upper Douro region of northern Portugal, the most mountainous wine region in the world and a Unesco World Heritage Site. In very basic terms, Port can be divided into three categories: ruby, which matures mostly in the bottle and is named for its dark purplish ruby red color, tawny which ages in wooden barrels and has a tawny brownish color, and white, made in both aged and unaged versions, and like white wine, is pale or golden yellow in color. I’ve tried mashed cauliflower and polenta, but I just don’t think they are as good as the classic ole’ mash.Port is one of the world’s greatest fortified sweet wines, yet getting a handle on its many styles and knowing which type to buy can be difficult. I really love serving my Port Braised Lamb Shanks with creamy mashed potato. They taste fantastic on the day, but even better the day after – and the day after! When I’m entertaining, slow cooked foods like this are my “go to” because they’re impressive and can be made ahead. I made this in my dutch oven, but you can make it in a slow cooker or even in the oven and I’ve provided instructions for all in the recipe. The meat is so soft, you just need a fork. There is no need to provide a knife when you serve this. Lamb shanks are a tough cut of meat that require slow cooking to turn them into molten goodness. The cheaper and tougher the cut, the more flavourful. The meat is juicier and I’m 100% convinced it’s more flavourful too! Lamb Shanks is one of my favourite slow cooking cuts. Cooking meat on the bone is always the best way to slow cook meats, like with slow cooked Beef Short Ribs and Osso Bucco. These Port Braised Lamb Shanks taste so expensive, you can tell your guests you used a vintage 1980’s port and they would believe you! □Įven with the simplest of ingredients, slow cooking does wonders and I truly believe this to be an epic example of such. It is the same with my Italian Beef Ragu and Irish Beef Stew.Īnd this Port Braised Lamb Shanks is right up there with them. But the difference is not worth $40, I promise you that. I won’t deny that using a $50 vs $10 bottle of port makes a difference. Not simmered for 3 hours.Īnd I guarantee, if the poshest of restaurant critics did a taste test of these Port Braised Lamb Shanks with an expensive vs discount bottle of port, they would struggle to tell the difference! (And the New York Times agrees….) And if I buy expensive wine, I want to drink it straight. And the other is recipes that demand that expensive wine be used for cooking, otherwise, don’t bother. One is pretty photos for recipes that taste blah. I think I’m a pretty relaxed cook but regular readers know I have a few gripes. Budget ingredients to make posh restaurant food! It always amazes me how dishes like these slow cooked Port Braised Lamb Shanks served up by fancy restaurants are actually made with a handful of everyday ingredients!Īlong with the classic Slow Cooked Lamb Shanks in Red Wine Sauce, there’s nothing tricky about this recipe.
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