What should I do with this slightly heat-damaged Taylor 1983?

winesecretary · Post by **winesecretary** » 17:51 Fri 27 Feb 2026

It's not really drinkable with pleasure, but nor is it straight down the sink stuff. Possibly this weekend's cooking port? Please suggest recipes.

Post by **jdaw1** » 18:32 Fri 27 Feb 2026

Boeuf …ignon. Or Bolognese.

Post by **Alex Bridgeman** » 19:43 Fri 27 Feb 2026

Duck with black cherry and Port reduction

Post by **PhilW** » 23:08 Fri 27 Feb 2026

Port & wine reduction/jus with duck breast or some form of wellington. Or bolognese, provided you have sufficient parmesan.
Or... haggis.

Glenn E. · Post by **Glenn E.** » 00:19 Sat 28 Feb 2026

Steak sauce. Port, cream, au juis, minced onion and garlic, whatever herbs you prefer.

mcoulson · Post by **mcoulson** » 08:22 Sat 28 Feb 2026

PhilW wrote: ↑23:08 Fri 27 Feb 2026 Port & wine reduction/jus with duck breast

Gets my vote !!

winesecretary · Post by **winesecretary** » 12:24 Sat 28 Feb 2026

Port reduction with duck it is! Thank you.

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