You'll get a slightly different taste, which is probably what you're using the sherry for. If you're substituting for sweet sherry it'll be less different than for dry sherry. I would say port is a more full-bodied taste than sherry.
If it is a proper Portuguese port (these are lighter bodied than new world equivalents) then I suppose you could. It won't be a perfect match but it'll do in cooking.
No. Port is a fortified wine, meaning that distilled spirits are added to it, and it's much sweeter than standard red wines.
You probably can, but keep in mind that port is much sweeter than red wine.
No. Merlot is a dry red that runs between 12%-14% alcohol. Port is a sweet wine that's about 20% alcohol.
Yes. I just made a stir fry that said to use red wine or vegetable oil and I used champagne, so why can't you use red wine instead of white?
you can and cant
The rule of thumb never applies, it all depends on pairing of foods. AKA will you be having tapas or appetizers before hand. You know your own body, and you decide which wines will pair with certain foods, and another point to look at, just because you start with white then move to red, you may forget that port wine, or dessert wine you may have at the end may be a red or a white! Great question! You always want to serve the lightest wine first. White first, then Red Wine. I don't know if there is scientific proof for this, but some swear by this rule ( I am one of them) It can make your stomach unsettled at times if not followed.
yes you can _______ Red cooking wine would be a better substitute as sherry has a red wine base. White cooking wine wouldn't have the same depth.
Red. Memory cue: Port wine is red.
port-wine stainport-wine stain
Starboard is green and port is red. An easy way to remember is to think of port wine which is red.
Red wine vinegar will result in a much tarter flavor than red wine and will not give you ideal results. If you're worried about the alcohol in red wine, don't be...it will evaporate during the cooking process.
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)...
You can certainly omit red wine, but keep in mind that it adds wonderful flavor and most of the alcohol burns out anyway.