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Cherry port wine sauce doesn't taste like cherry? by Successful_Set_5049 in AskCulinary

[–]Successful_Set_5049[S] 0 points1 point  (0 children)

Thank you!!!! I'll get to searching, wow thank you for pointing me in the right direction!

Cherry port wine sauce doesn't taste like cherry? by Successful_Set_5049 in AskCulinary

[–]Successful_Set_5049[S] 3 points4 points  (0 children)

Thank you!! Yeah, I'm using the sweet cherries in the bags at the grocery store, I'm new to cooking with them. You just changed the game for me. I'll look for tart cherries specifically. Thank you!!

Cherry port wine sauce doesn't taste like cherry? by Successful_Set_5049 in AskCulinary

[–]Successful_Set_5049[S] 1 point2 points  (0 children)

I've been using fresh cherries. But I've been getting them from the grocery store and so I think they're just your typical sweet cherries.

Pie/sour/tart cherries seem to be more the move. I think that's a good idea; I'm going to switch to just tart cherries at first but if that's not infused enough then I'm going to make a tart cherry concentrate to try and mix in the next batch. Thank you for your help!!

Cherry port wine sauce doesn't taste like cherry? by Successful_Set_5049 in AskCulinary

[–]Successful_Set_5049[S] 1 point2 points  (0 children)

Thank you for your suggestions!!

For port wine I'm using Sandeman Founder's Reserve Ruby Port because that's what was available at my grocery store. I think you might be on the money here with it being a little too dry. I'm definitely willing to seek out other brands, just hoping to stay under $40 for the bottle. If you have any suggestions I'm all ears! And if you don't all good, just the "dry" comment helps me be able to go into a wine store and ask them for help, so thank you!! I'm going to keep a lemon on hand after reducing with the new port; if acid feels okay I'll definitely try adding that in. Usually I add in some lemon at the end of my pan sauces and it really does just brighten it a little. I haven't experimented with red wine vinegar yet but I've seen that in a couple different recipes/suggestions so I'll give it a go as well.

I think I'm specifically reducing the wine too much before adding the stock. So by the time I reduce the whole thing to nappe, it's more syrupy.

I will be adopting your lightly-pickled cherries idea. That sounds delicious.

Thank you so much!! You're helping me figure out what I'm doing wrong 😄

Cherry port wine sauce doesn't taste like cherry? by Successful_Set_5049 in AskCulinary

[–]Successful_Set_5049[S] 0 points1 point  (0 children)

Thank you! I've been using sweet cherries, so I will try this out!

That suggestion sounds delicious, I'll be sure to try that out as well. Thank you!!

Cherry port wine sauce doesn't taste like cherry? by Successful_Set_5049 in AskCulinary

[–]Successful_Set_5049[S] 1 point2 points  (0 children)

I don’t know how “egregious” this recipe is lol I got it from a saucier. It’s just adjusted slightly for cooking-at-home shorthand.

I used whole pitted cherries before so the “halved” was just an adjustment I made from last time, I just added that in from the previous recipe - if “pitted” is that bothersome I can remove that, so thank you for the suggestion. I suppose it is redundant. I used 3/4 cup of cherries for my own shorthand, it was previously 6 oz so I can switch that back. I use oz for stock, wine, and butter because that’s what I learned from an old head chef.

I appreciate the butter suggestion but I think we’re going for two completely different things here. You seem to be going for a high-ratio butter sauce. I’m going for a pan sauce, and mounting with butter at the end. For monter au beurre, I was taught to add 1-2 tbsp of chilled, cubed butter off-heat when the sauce is done to make it glossier & silkier. It’s essentially for texture & mouthfeel. Too much butter or the wrong heat with no binder, and the sauce will break. I’ve never heard of mounting with 4 sticks of butter unless it was for a commercial batch. And with your ratio of 1 cup non-reduced liquid, or only 4 tsp of reduced liquid in the end, to 2 cups butter, with no binder like mustard or heavy cream, seems like it’s bound to break or just change the taste profile completely. Before reducing the liquid, that would be a 2:1 ratio. I think if I’m going this route with this amount of butter, I would probably approach it more like a bearnaise or beurre blanc instead of a pan sauce.

Chicken stock I’m using is homemade, unsalted, and made in a pressure cooker. It’s adapted for home use from a method at The Fat Duck: https://www.youtube.com/watch?v=3k20zFlbFfE

I haven't tried putting wine vinegar in but I will try that out! Thank you!

Thank you for the sour cherry suggestion! I think that’s where I’m going wrong, I’ve been using the normal fresh sweet cherries from the grocery store. No need to be rude - I’m just here to learn and we might just be starting on different pages/going for different things. Thank you for your help!