Port is a Spanish /Portuguese wine That is much sweeter than
most other red wines. For this reason Port can enpart a "sweetness"
to a dish that a red table wine cannot. Port "reductions" are found
in a lot of dessert applications... I would say an adequate
substitute for port used for cooking would be adding sugar to any
dark red table wine (cabernet savignon, shiraz, chianti, merlot,
etc.)... 1 cup Port = 1 cup red table wine(+2 Tbsp sugar)...