Instructions

1. Purchase a good quality port wine. An expensive wine isn't necessary, but a cheap wine won't bring out the flavors in your recipe. Save an expensive port wine to serve on its own.

2. Use non-reactive cookware when cooking with wine, and avoid aluminum and cast iron, which can cause a metallic taste. Enamel or glass cookware is a good option.

3. Allow the port wine to cook off if you are using it in a sauce recipe. Otherwise, it may leave a bitter, alcohol-tinged flavor to the sauce. Add the wine, cover the saucepan, and simmer the sauce until it reduced by half. The alcohol will cook away, leaving the concentrated flavor behind.

4. Limit the use of port wine to one dish per meal, as the flavors can become monotonous. If it won't enhance the flavor of the dish, leave it out.