p.s. to my querry above ... on the advice of the clerk at the store, I picked up a 187mi bottle of Sutter Home cabernet sauvignon and wonder if I can sub that.

Port keeps for a long time. You can keep it in the frig but I don't.

Buy a decent one and sip it with a slice of chocolate decadence or a chunk of dark chocolate for dessert. And invite me.

Port keeps for months and months as it is a fortified wine....has extra "spirits" added...
maybew e need to start a thread for recipes using port? I have a "chicken o-porto" but don't have time to copy now....but a little port goes well with strawberries and it makes an awesome glaze for chicken or pork...reduced a bit and spooned over at the last.
Linda C

No! The ruby port is sweet, as you'd want for a glaze. The cabernet is dry, that is, not at all sweet.
Sounds like you might be in a state where the government runs the wine stores. Like me. But even in Pennsylvania no clerk would suggest that substitution.
A bottle of decent ruby port for cooking is very cheap.
It will last much longer than a dinner wine like cabernet, because port is a fortified wine, meaning it has extra alcohol added. But it will not last like liquor.

thanx folks, as always you're on the spot.

It's back to the store to spend more money!!!!!
This is one expensive tart...

great idea, lindac here's the link for mine

http://www.gourmet.com/recipes/2000s/2009/04/strawberry-mascarpone-tart-with-port-glaze

ITA with Linda -- port sauce on pork is delicious.

I have a recipe for duck using port with figs. Haven't made it, but it looks yummy. (I'm hanging onto it in case I win the lottery.) In summer, I've used port to poach plums, and a bottle bought now will certainly last well into summer.

Of course the best recipe with port involves simply a glass in which to put it. :D

How to use up the rest of your port. :)

Here is a link that might be useful: Pairing port and chocolate.

well, I'm back with my 750mi bottle of Ruby Port (Standing there looking at all the ports, I had one of those duh moments when I realized it was imported from Portugal. Port --Portugal, never occurred to me.
Now I guess I'll have to defy my doctor and sip the leftovers.

Port is one of my favorites! Do sip and enjoy! Especially with a piece of really good chocolate.

Oh and pears poached in port, chilled, sliced with a bit of sour cream on top....or zabiglione....

Port and walnuts, the perfect end to a cool-weather dinner.

hey, beanthere... is that recipe from Bon Appetite Feb 1990? ... I googled port, duck, figs and this came up:
http://www.epicurious.com/recipes/food/views/Sauteed-Duck-Breast-with-Figs-and-Port-1145

I've definitely overspent on this tart, so another major culinary investment will have to wait a few months.