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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.

Boeuf …ignon. Or Bolognese.

Duck with black cherry and Port reduction

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

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

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

Gets my vote !!

Port reduction with duck it is! Thank you.

I'm intrigued by the suggestions to use it in a bolognese. Wouldn't that make it far too sweet?

richmills wrote: ↑12:52 Tue 03 Mar 2026 I'm intrigued by the suggestions to use it in a bolognese. Wouldn't that make it far too sweet?

There be ways.

richmills wrote: ↑12:52 Tue 03 Mar 2026 I'm intrigued by the suggestions to use it in a bolognese. Wouldn't that make it far too sweet?

As Miguel said, there are ways. Start by using fewer carrots.

The best bolognese ragu I have ever had was made with Fonseca 1966.

Glenn E. wrote: ↑18:25 Tue 03 Mar 2026 As Miguel said, there are ways. Start by using fewer carrots.

Uh? Carrots in a bolognese ragu? You have a different recipe to my grandmother’s!

Carrots (broadly, 1 per kilo of meat; same 1 per kilo ratio for stick of celery and brown onion) do appear to be standard. For me the key seems to be getting onion, celery and carrot down to a mirepoix and then cooking with the oil VERY slowly (1/9, max 2/9) lid on for circa 30 mins before going near the meat.

Alex Bridgeman wrote: ↑23:40 Tue 03 Mar 2026 The best bolognese ragu I have ever had was made with Fonseca 1966.

Glenn E. wrote: ↑18:25 Tue 03 Mar 2026 As Miguel said, there are ways. Start by using fewer carrots.

Uh? Carrots in a bolognese ragu? You have a different recipe to my grandmother’s!

Yeah, carrots are pretty standard in bolognese. Not that the one I make is true italian bolognese, but I've had it in Italy and it does normally contain carrots.

My go-to bolognese recipe is:

Brown equal parts of beef and pork mince in olive oil. Remove and put aside.
Fry a small amount of pancetta until the fat has rendered.
Slowly cook a sofrito (very finely chopped onion, carrot, celery) in the oil from the meat and with the pancetta.
Re-add the meat.
Add some beef stock, good red wine, herbs, tomato puree and seasoning. Top up with water and simmer for 2+ hours until reduced.

Glenn E. wrote: ↑00:28 Wed 04 Mar 2026

Alex Bridgeman wrote: ↑23:40 Tue 03 Mar 2026 The best bolognese ragu I have ever had was made with Fonseca 1966.

Glenn E. wrote: ↑18:25 Tue 03 Mar 2026 As Miguel said, there are ways. Start by using fewer carrots.

Uh? Carrots in a bolognese ragu? You have a different recipe to my grandmother’s!

Yeah, carrots are pretty standard in bolognese. Not that the one I make is true italian bolognese, but I've had it in Italy and it does normally contain carrots.

I like to use carrots on my Bolognese as well.