Home Cooking

Cooking with Port: Ruby vs. Tawny


Home Cooking 6

Cooking with Port: Ruby vs. Tawny

corkandtee | Dec 24, 2009 06:21 AM

I'm making a Port Roast Stuff with Winter Dried Fruit. It has a port wine sauce (precious little port actually - maybe a few tbs). Question is this. The recipe calls for Ruby Port and I only have Tawny. I know the difference between the two and that Ruby is younger perhaps more fruit. Is it really worth going out and springing for a bottle or Ruby? Please advise.

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