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Port Balsamic Vinegar Foie Gras

Port Wine for Reduction for Pan Seared Foie Gras

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Port Wine for Reduction for Pan Seared Foie Gras

winzee | Oct 17, 2012 07:40 PM

Hi guys,

I'm thinking of doing a Balsamic Vinegar and Port Wine reduction, then adding Morello (sour, burgandy-coloured cherries) cherries into the mix to get the tart cherry flavor. I'll serve it over Pan Seared Foie Gras slices and bread.

Should I use a Tawny or Ruby Port wine? Also, how long will either of the port wine last after opening it?

Thanks in advance! :)

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