While Taylor is a brand associated with Port wine, not all Taylor wines are suitable for cooking. It’s important to distinguish between their different types:
Taylor Port: This is a fortified wine, meaning it has brandy added to stop fermentation and increase its alcohol content. Most Taylor ports are not ideal for cooking due to their sweetness and high alcohol content (around 20%). Adding them to dishes can easily overpower other flavors and may result in an overly alcoholic taste.
Taylor Fladgate White Dry: This dry white wine, made from Malvasia and Verdelho grapes, is actually a much better option for cooking. It has a crisp, light flavor profile with hints of citrus and can be used for deglazing pans, adding acidity to sauces, or simmering with poultry or seafood.
Taylor Other Dry Reds: Taylor also produces some dry red wines like the Late Bottled Vintage (LBV) or Reserva, which could potentially be used in cooking for specific recipes where red wine is called for. However, due to their higher price point and complex flavor profiles, it might not be the most economical choice for everyday cooking.
Choosing a cooking wine: Generally, when selecting a cooking wine, it’s best to choose a dry, affordable option that won’t overpower the other ingredients in your dish. A basic table wine without any special characteristics is usually sufficient.
Here are some alternatives to Taylor port for cooking:
Remember, you don’t necessarily need to use a dedicated “cooking wine” for most recipes. Any leftover dry wine you enjoy drinking is probably suitable for cooking as well.
