Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead of
madera.

Diane M

In article >,
"dianem1999" > wrote:

> Someone gave us a bottle of port. It's not the type of wine we like to
> drink, so I was wondering if it could be used in cooking, maybe instead of
> madera.
>
> Diane M

Yes; port gravy is quite traditional with goose, for example. Any
recipe calling for madeira should work as well (though with a bit
different flavor overtone) using port.

Oops! I meant marsala, not madera.

Diane M

"dianem1999" > wrote in message
...
> Someone gave us a bottle of port. It's not the type of wine we like to
> drink, so I was wondering if it could be used in cooking, maybe instead of
> madera.
>
> Diane M
>

dianem1999 wrote:
>
> Someone gave us a bottle of port. It's not the type of wine we like to
> drink, so I was wondering if it could be used in cooking, maybe instead of
> madera.


Have some friends over for dinner and when dinner is finished give everyone
a cup of coffee, a glass of Port and a cigar. It is one of life's great
combinations.

"Dave Smith" > wrote in message
...
> dianem1999 wrote:
>>
>> Someone gave us a bottle of port. It's not the type of wine we like to
>> drink, so I was wondering if it could be used in cooking, maybe instead
>> of
>> madera.
>
>
> Have some friends over for dinner and when dinner is finished give
> everyone
> a cup of coffee, a glass of Port and a cigar. It is one of life's great
> combinations.

Yes, one of my personal favorites (not joking).

Elisa

Elisa wrote:
>
>
> > Have some friends over for dinner and when dinner is finished give
> > everyone
> > a cup of coffee, a glass of Port and a cigar. It is one of life's great
> > combinations.
>
> Yes, one of my personal favorites (not joking).


Why would I think you are joking? It really is a great combination. There
are some things that go together well, blue cheese and pear, herring in
sour cream and onion with beer, Buffalo wings and beer. My late father in
law used to like to have a cigar and port with coffee and tell me
interesting tales of his adventures in WW I. I got tired of hearing the
same stories over and over but I always enjoyed the port and cigar.

Elisa wrote:

> "Dave Smith" > wrote in message
> ...
>
>>dianem1999 wrote:
>>
>>>Someone gave us a bottle of port. It's not the type of wine we like to
>>>drink, so I was wondering if it could be used in cooking, maybe instead
>>>of
>>>madera.
>>
>>
>>Have some friends over for dinner and when dinner is finished give
>>everyone
>>a cup of coffee, a glass of Port and a cigar. It is one of life's great
>>combinations.
>
>
> Yes, one of my personal favorites (not joking).
>
> Elisa
>
>

IMO, better than that: a shot of quality expresso with a nice head of
crema, a glass of quality brandy such as Osbourne, Cardenal Mendoza, or
Lepanto (all from Spain,) and the one and only quintessential Cohiba
Lancero--just make sure the latter is not a fake, since 99% of people
that I know that have purchased them, have bought fakes. It's really
that rampant!

R

dianem1999 wrote:

> Someone gave us a bottle of port. It's not the type of wine we like to
> drink, so I was wondering if it could be used in cooking, maybe instead of
> madera.
>
> Diane M
>
>
Catalan (Chocolate) Cake

If you're not making a children's b'day cake here's a recipe for a
rather unusual but very delicious chocolate cake. As with anything
chocolate, the better the chocolate the better the finished product. Its
name in Catalan means "perfect little spanish cake". The following
recipe is for a 5 x 5 inch pan, double it for a larger amount of cake
but keep them small as they tend to not have the solidity of regular
cakes and if too large will easily break up. However several small cakes
can be put together horizontally and frosted. - JL

Ingredients

1 tablespoons all purpose flour
1 cup ruby port (a good porto, not something cheap)
1 and 1/4 cups semisweet chocolate (10 ounces)
4 tablespoons unsalted butter (1/2 stick)
1/3 cup toasted and ground hazelnuts
2 tablespoons plus 2 teaspoons cocoa powder (this is as the recipe is
written I just use 3 tablespoons cocoa powder)
1 jumbo egg
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon light corn syrup
Preparation

1. Preheat the oven to 350 degrees F (180 C)
2. grease and flour a 5x5 inch baking pan
3. in a small heavy saucepan over medium high heat, reduce the port
to 3 tablespoons (takes 10 to 15 minutes)
4. in another small saucepan, combine 1/2 cup of the semi sweet
chocolate with the butter and stir over low heat until melted; do not
let the mixture burn. remove from the heat and cool slightly. stir in 2
tablespoons of the port, the ground hazelnuts, the the cocoa powder and
the tablespoon of flour. set aside.
5. in a medium sized bowl, beat the egg and sugar with an electric
mixer until tripled in volume, about 5 minutes.
6. Fold the egg mixture into the chocolate mixture thoroughly, and
pour into the prepared pan. Bake for 35-40 minutes, or until a toothpick
inserted in the centre comes out with moist crumbs. Place the pan on a
wire rack to fool for 5 minutes. run a knife around the sides to loosen.
Continue to cool for 1 hour, then invert the pan onto a serving plate.
7. In a small heavy sauce pan over very low heat. melt the remaining
3/4 cup of semisweet chocolate. Stir in the remaining port. and add the
vanilla and corn syrup. Remove from the heat and cool until the icing
reaches a good spreading consistency. Spread the icing over the sides
and top of the cake.

Fresh raspberries and whipped cream are very nice to pile on top of this
small cake.

In article >,
Dave Smith > wrote:

> dianem1999 wrote:
> >
> > Someone gave us a bottle of port. It's not the type of wine we like to
> > drink, so I was wondering if it could be used in cooking, maybe instead of
> > madera.
>
>
> Have some friends over for dinner and when dinner is finished give everyone
> a cup of coffee, a glass of Port and a cigar. It is one of life's great
> combinations.

Well, other than the coffee and cigar, at least if the cigar smokers
go somewhere that I don't have to choke on their pollution...

"dianem1999" > wrote in message
...
> Someone gave us a bottle of port. It's not the type of wine we like to
> drink, so I was wondering if it could be used in cooking, maybe instead of
> madera.
>
> Diane M
Send it by express mail. Port is wonderful! Of course, some of it not as
good as others. Have you checked it out online to see what the brand is and
how long it's been bottled. Some gets quite expensive (IMO).

To me, a glass of port and an excellent dark chocolate -- doesn't get much
better.
Dee Dee

In article >,
Dave Smith > wrote:

> Why would I think you are joking? It really is a great combination. There
> are some things that go together well, blue cheese and pear, herring in
> sour cream and onion with beer, Buffalo wings and beer.

You've given me an idea with the blue cheese and pear combo. Invite
friends over for a blast. Offer many quartered pears lemon juiced for
color preservation, a pound of gorgonzola and a liter of Pernod. Eat a
bit of cheese, eat a pear quarter and shoot an ounce of Pernod. That has
to be a blast.
I'll try it around Christmas. I use the gorgonzola for a Christmas
cheese recipe. And I'll have to save those nickels and dimes for the
Pernod.

leo

--
<http://web0.greatbasin.net/~leo/>

"dianem1999" > wrote in message
...
> Someone gave us a bottle of port. It's not the type of wine we like to
> drink, so I was wondering if it could be used in cooking, maybe instead of
> madera.
>
> Diane M
>
What do you mean? Is it a plain old bulk bottled port , or is it 1963 Croft,
or Offley? Drinking a vintage port at the end of dinner is among the
ultimate experiences of life. Vintage port, along with pistachios, and
stilton is a rare experience, a rare experience. You don't, in this age,
have the cigar. Dick Tracy did that. Try to experience that before you die.

Kent

"dianem1999" > wrote in message
t...
> Oops! I meant marsala, not madera.

Two words - chicken marsala. Perhaps my favorite dish. Use the best
organic chicken breasts pounded flat to make the dish really shine. Most
recipes call for almost a whole bottle so that should solve your dilemma.

You can use the rest to make a tiramisu.

Paul

dianem1999 wrote:

> Someone gave us a bottle of port. It's not the type of wine we like
> to drink, so I was wondering if it could be used in cooking, maybe
> instead of madera.

So it is Marsala? A popular dish in many italian restaurants is escalope
with marsala, "Scaloppine al Marsala".
--
Vilco
Think pink, drink rose'

dianem1999 wrote:
> Someone gave us a bottle of port. It's not the type of wine we like
> to drink, so I was wondering if it could be used in cooking, maybe
> instead of madera.
>
> Diane M

I can post the recipe for Pot Roast in Port (from 'Cooking with Wine' by
Jeff Smith) if you're interested. It was quite tasty!

Jill

dianem1999 wrote:
> Someone gave us a bottle of port. It's not the type of wine we like to
> drink, so I was wondering if it could be used in cooking, maybe instead of
> madera.
>
> Diane M
>
>
How about peaches in port? You basically poach the peaches in the wine
and let them sit in the fridge for a couple days.

Then serve them on good vanilla ice cream.

"George" > wrote in message
. ..
> dianem1999 wrote:
>> Someone gave us a bottle of port. It's not the type of wine we like to
>> drink, so I was wondering if it could be used in cooking, maybe instead
>> of madera.
>>
>> Diane M
> How about peaches in port? You basically poach the peaches in the wine and
> let them sit in the fridge for a couple days.
>
> Then serve them on good vanilla ice cream.

I read that as "preachers in port", LOL!

Elisa

dianem1999 > wrote:

> Someone gave us a bottle of port.

What kind of port? White? Ruby? Tawny? Colheita? Vintage?
Single-quinta? Late-bottled Vintage (LBV)? Vintage-character?
Crusted?

Victor

Elisa wrote:
> "George" > wrote in message
>> How about peaches in port? You basically poach the peaches in the
>> wine and let them sit in the fridge for a couple days.
>>
>> Then serve them on good vanilla ice cream.
>
> I read that as "preachers in port", LOL!
>
> Elisa

Works for me! LOL

In article >,
Steve Wertz > wrote:

> On Thu, 26 Jul 2007 23:54:58 +0200, Victor Sack wrote:
>
> > What kind of port? White? Ruby? Tawny? Colheita? Vintage?
> > Single-quinta? Late-bottled Vintage (LBV)? Vintage-character?
> > Crusted?
>
> You forgot screw-cap port.
>
> I last used port as part a duxelle mix a couple weeks ago (drank
> the rest). But you've have to make a lot to use a significant
> amount of port.
>
> -sw

Port goes well over fruit salad.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jul 25, 7:19 pm, Dave Smith > wrote:
> dianem1999 wrote:
>
> > Someone gave us a bottle of port. It's not the type of wine we like to
> > drink, so I was wondering if it could be used in cooking, maybe instead of
> > madera.
>
> Have some friends over for dinner and when dinner is finished give everyone
> a cup of coffee, a glass of Port and a cigar.

How thoroughly disgusting.

> It is one of life's great combinations.

--Bryan

"Omelet" > wrote in message
news
>
> Port goes well over fruit salad.
> --
> Peace, Om

But best of all, port: over the tongue - neat. ;-)
Dee Dee

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news
> >
> > Port goes well over fruit salad.
> > --
> > Peace, Om
>
> But best of all, port: over the tongue - neat. ;-)
> Dee Dee

Oh I totally agree! I love Port Wine as a dessert (room temp), but some
people just don't care for sweet wines.

I can appreciate both those and various dry wines, but you can keep Brut
Champagne. <shudder>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "Dee Dee" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> >
>> > Port goes well over fruit salad.
>> > --
>> > Peace, Om
>>
>> But best of all, port: over the tongue - neat. ;-)
>> Dee Dee
>
> Oh I totally agree! I love Port Wine as a dessert (room temp), but some
> people just don't care for sweet wines.
>
> I can appreciate both those and various dry wines, but you can keep Brut
> Champagne. <shudder>
> --
I don't care for Brut Champagne either.
I really won't drink any sweet wines, so it is strange for me to like Port
and for some reason I don't think of it as being 'sweet; perhaps in the
sense of other wines.
Dee Dee

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Dee Dee" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> >
> >> > Port goes well over fruit salad.
> >> > --
> >> > Peace, Om
> >>
> >> But best of all, port: over the tongue - neat. ;-)
> >> Dee Dee
> >
> > Oh I totally agree! I love Port Wine as a dessert (room temp), but some
> > people just don't care for sweet wines.
> >
> > I can appreciate both those and various dry wines, but you can keep Brut
> > Champagne. <shudder>
> > --
> I don't care for Brut Champagne either.
> I really won't drink any sweet wines, so it is strange for me to like Port
> and for some reason I don't think of it as being 'sweet; perhaps in the
> sense of other wines.
> Dee Dee

I think I understand... It has a "grapey" after-taste.

Cream Sherry imho is similar.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
>> I really won't drink any sweet wines, so it is strange for me to like
>> Port
>> and for some reason I don't think of it as being 'sweet; perhaps in the
>> sense of other wines.
>> Dee Dee
>
> I think I understand... It has a "grapey" after-taste.
>
> Cream Sherry imho is similar.
> --
> Peace, Om

Funny you should speak of it; Bristol's Creme Sherry was something I liked,
until one day wham! I decided I didn't like it anymore. So I started a
search for a Port that I like. All port is not the same -- well, you know
that!
Dee Dee

Dee Dee wrote:
> "Omelet" > wrote in message
> news
>>
>> Port goes well over fruit salad.
>> --
>> Peace, Om
>
> But best of all, port: over the tongue - neat. ;-)
> Dee Dee

Tawny port very occasionally makes its way into my cabinet as a nice evening
drink (neat). It's one of the few sweet wines I care for.

Jill

Omelet wrote:
> In article >,
> "Dee Dee" > wrote:
>
>> "Omelet" > wrote in message
>> news
>>>
>>> Port goes well over fruit salad.
>>> --
>>> Peace, Om
>>
>> But best of all, port: over the tongue - neat. ;-)
>> Dee Dee
>
> Oh I totally agree! I love Port Wine as a dessert (room temp), but
> some people just don't care for sweet wines.
>
> I can appreciate both those and various dry wines, but you can keep
> Brut Champagne. <shudder>

LOL I love Korbel Brut Extra Dry Champagne. Champagne should not be sweet,
IMHO.

jmcquown wrote:
>

>
> Tawny port very occasionally makes its way into my cabinet as a nice evening
> drink (neat). It's one of the few sweet wines I care for.


It's not exactly wine. It is a fortified wine. They lace it with brandy and
the high alcohol content stops the fermentation process. It has a longer
shelf life than regular wines, but be sure to store it upright because that
high alcohol content will eat the cork. Good port should be consumed in one
sitting.

jmcquown wrote:
>
> > I can appreciate both those and various dry wines, but you can keep
> > Brut Champagne. <shudder>
>
> LOL I love Korbel Brut Extra Dry Champagne. Champagne should not be sweet,
> IMHO.


I used to try to get buy with some of the cheaper champagnes, or champagne
style wines. They were more suitable to my budget. Someone spoiled me with
a bottle of good French Champagne, and I had some tastings at Champagne
wineries in France. I came to accept that the cheap imitations are just
that, cheap imitations. :-(

I'd been interested in that recipe Jill

Steve

syates AT wanadoo.fr



jmcquown wrote:
> dianem1999 wrote:
>> Someone gave us a bottle of port. It's not the type of wine we like
>> to drink, so I was wondering if it could be used in cooking, maybe
>> instead of madera.
>>
>> Diane M
>
> I can post the recipe for Pot Roast in Port (from 'Cooking with Wine' by
> Jeff Smith) if you're interested. It was quite tasty!
>
> Jill
>
>

"Dave Smith" > wrote in message
...
> jmcquown wrote:
>>
>
>>
>> Tawny port very occasionally makes its way into my cabinet as a nice
>> evening
>> drink (neat). It's one of the few sweet wines I care for.
>
>
> It's not exactly wine. It is a fortified wine. They lace it with brandy
> and
> the high alcohol content stops the fermentation process. It has a longer
> shelf life than regular wines, but be sure to store it upright because
> that
> high alcohol content will eat the cork. Good port should be consumed in
> one
> sitting.

What do you mean by 'being consumed in one sitting"? One glass or one whole
bottle? LOL! My stomach is jiggling from reading this. Do you know how
many drinks are in one bottle? I don't. That would take a lot of
living-room seats; better have another bottle handy. Would you consider
Grahams Maldevos 1996 a good port for that one-sitting? Or lesser quality
for that?


Funny you should mention it, I have three bottles of Kirkland' s left of 10
year Tawny Port (opened one last night)
http://www.costcoconnection.com/conn...texterity&pg=4
20% alcohol. Thanks for the tip. I looked to see that I had stood them up,
and they were; I'll remember to do that.

I've tasted several Tawny Ports the last year or so, and none I like as well
as the Kirkland's.

Dee Dee

Dee Dee wrote:
>> Good port should be consumed in
> > one sitting.
>
> What do you mean by 'being consumed in one sitting"?
> One glass or one whole bottle?

What I mean is that once the bottle is opened it is passed around until it
is gone.


> LOL! My stomach is jiggling from reading this. Do you know how
> many drinks are in one bottle? I don't. That would take a lot of
> living-room seats; better have another bottle handy.

A second bottle might come in handy, but then you would have to finish that
one too. :-)

It's not something you open up for one drink and then stick a cork back in.
Luckily, some of the nice vintage ports come in small bottles.

Steve Y wrote:
> I'd been interested in that recipe Jill
>
> Steve
>
Here ya go, Steve. I've shortened the measurements to abbreviations I use
(i.e. Tbs. vs. tablespoons) and included some comments of mine in brackets
[ ].

Pot Roast with Port and Mushrooms
Source: Jeff Smith (The Frugal Gourmet Cooks with Wine)

2 Tbs. olive oil
2 lbs. chuck roast
1 c. tawny port
1 c. basic brown soup stock* [or your favourite beef stock]
2 Tbs. flour
2 Tbs. butter
1/2 lb. fresh mushrooms, chopped [I used sliced button mushrooms]
3 cloves garlic, crushed
salt & pepper to taste
parsley for garnish

In a heavy metal casserole, with lid, heat the oil until smoking and brown
the meat well on all sides. Add the [port] wine and simmer, uncovered,
until the wine is reduced by half. Add the beef stock and simmer [low
simmer], covered, for 1 hour.

Meanwhile, in a small frying pan, prepare the roux (the flour and butter
mixture). Lightly brown the flour in the melted butter. When the meat has
simmered for 1 hour in the wine and stock, add the roux to the sauce,
stirring to thicken. Add the mushrooms, garlic, salt & pepper. Cover and
simmer until very tender, at least another 1/2 hour. Garnish with parsley.

This is a very simple dish that goes well with noodles or rice.

*Basic Brown Soup Stock

Bare rendering bones, sawed into 2 inch pieces
Carrots, unpeeled and chopped
Yellow onions, unpeeled and chopped
Celery, chopped

Tell your butcher you need rendering bones. They should not have any meat
on them at all so they should be cheap. Have him saw them up into 2 inch
pieces.

Roast the bones in an uncovered pan at 400F degrees for 2 hours. Be careful
with this [in other words, watch your oven temperature]. Place the roasted
bones in a soup pot and add 1 quart of water for each pound of bones. For 5
pounds of bones add 1 bunch of carrots, 1 head of celery and three yellow
onions, chopped with peel and all. The peel will give a lovely colour to
the stock

Bring to a simmer, uncovered, and cook [on low simmer] for up to 12 hours.
You may need to add water to keep soup stock to the same level. Do NOT salt
the stock.

Strain the stock and store in the refrigerator. Allow the fat to stay on
top; the fat will seal the stock and allow it to keep in the refrigerator
for several days. [Me, I remove the solidified stock after chilling. I
save what will be used within a few days and freeze the rest for later use.]

Makes approx 5 quarts of stock

Jill

Steve Wertz > wrote:

> You forgot screw-cap port.
>
> I last used port as part a duxelle mix a couple weeks ago (drank
> the rest). But you've have to make a lot to use a significant
> amount of port.

Well, a glass here and a glass there....it adds up. Like, for example,
in this rather pedestrian, everyday recipe, which comes from
<http://www.theworldwidegourmet.com/?action=recette_show&id=533&lg=en>.
I do not think a screw-cap port will do, though.

Victor

Foie Gras Ravioles with Port and Truffle Jus

Pierre Orsi, Restaurant Pierre Orsi, France

Total time: 1 hour
Preparation time: Under 30 minutes
Cooking time: About 30 minutes
Cost: Expensive
Difficulty: Moderate


Ingredients for 4 servings
350 g (12 oz.) fresh foie gras or goose liver
100 g (3 1/2 oz.) black truffle
1 glass of Port and truffle juice
4 tbsp. veal stock
1 egg yolk
50 g (3 tbsp.) butter
Salt and freshly ground pepper
1 chicken bouillon cube
16 ravioli wrappers, 7 x 7 cm (3")

Method

Making the Ravioles

1. Spread out the pasta squares and brush them with the egg
yolk;
2. cut pieces of fresh foie gras, seasoned with salt and pepper,
and place them on 8 ravioles; place a truffle slice on top;
3. cover each raviole with another pasta square and brush
lightly
with melted butter so that the dough does not dry out.

Making the Sauce

1. Reduce the port;
2. dice the rest of the foie gras; cut the truffles into small
matchsticks;
3. when the port has reduced, add the sliced truffle and the
veal stock;
4. season with salt and freshly ground pepper; let cook;
5. add the diced foie gras; whisk in some fresh butter.

Cooking the Ravioles

1. Pour 1 litre of chicken stock into a shallow pan;
2. immerse the ravioles and let cook for 3-4 minutes.

Assembly

1. Remove the ravioles from the broth with a skimmer;
2. place them into warmed deep plates;
3. spoon the truffle sauce over top. Serve immediately.

"Dave Smith" > wrote in message
...

>
> It's not something you open up for one drink and then stick a cork back
> in.
> Luckily, some of the nice vintage ports come in small bottles.

Aren't there particular decanters designed just for port? I should ask the
"Upstairs-Downstairs" people.
Dee Dee

Steve Wertz wrote:

> On Fri, 27 Jul 2007 12:42:55 -0500, Omelet wrote:
>
>
>>I can appreciate both those and various dry wines, but you can keep Brut
>>Champagne. <shudder>
>
>
> Spumante only for me.
>
> -sw

Ditto!

Becca

On 26 Jul, 02:06, "dianem1999" > wrote:
> Someone gave us a bottle of port. It's not the type of wine we like to
> drink, so I was wondering if it could be used in cooking, maybe instead of
> madera.
>
> Diane M

Port, or at least good port, goes extremely well with cheese,
particularly blue Stilton, so if it were me I would drink the port
whilst eating some blue Stilton and crackers. Careful though because
an excess of port can give you the mother and father of a hangover (so
I'm told...) Port is sometimes used to "feed" Stilton by pouring a
glassful into the center of a cross section of a whole Stilton, thus
beefing up the taste even more - definitely recommended

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news
> >> I really won't drink any sweet wines, so it is strange for me to like
> >> Port
> >> and for some reason I don't think of it as being 'sweet; perhaps in the
> >> sense of other wines.
> >> Dee Dee
> >
> > I think I understand... It has a "grapey" after-taste.
> >
> > Cream Sherry imho is similar.
> > --
> > Peace, Om
>
> Funny you should speak of it; Bristol's Creme Sherry was something I liked,
> until one day wham! I decided I didn't like it anymore. So I started a
> search for a Port that I like. All port is not the same -- well, you know
> that!
> Dee Dee

Indeed... :-)

While some of the real imported port is excellent, never underestimate
some of the $8.00 per bottle ports!

I prefer Port to Cream Sherry. Something about the aftertaste...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "Dee Dee" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >>>
> >>> Port goes well over fruit salad.
> >>> --
> >>> Peace, Om
> >>
> >> But best of all, port: over the tongue - neat. ;-)
> >> Dee Dee
> >
> > Oh I totally agree! I love Port Wine as a dessert (room temp), but
> > some people just don't care for sweet wines.
> >
> > I can appreciate both those and various dry wines, but you can keep
> > Brut Champagne. <shudder>
>
> LOL I love Korbel Brut Extra Dry Champagne. Champagne should not be sweet,
> IMHO.

I understand... To each her own. :-)

I only like Spumante Champagne even tho' I do appreciate many dry wines.
Just can NOT stand dry champagne!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson