ruby ports造句

• Ruby ports are the simplest and least expensive of all ports.
• 1 cup mavrodaphne ( a Greek sweet red wine ) or ruby port
• 1 bottle ( 750 ml ) ruby port
• 1 ( 750-ml ) bottle Ruby Port ( about 31 / 3 cups)
• This cheese is complemented with a chilled glass of sweet dessert wine or ruby port.
• Was I slouched senseless somewhere, in bad company, surrounded by empty bottles of ruby port?
• Lesser late-bottled vintage ports amount to little more than cheap ruby ports masquerading as their betters.
• Although the sauce is made with Ruby Port, the finished dessert would be better with a Tawny Port.
• Glenmorangie Port Wood Finish is in American oak for 12 years, then several years in Ruby Port pipes.
• In a small saucepan, combine ruby port, 1 tablespoon sugar, vanilla bean, strip of orange zest and juice.
• The berry ( Ruby Port ) or caramel and nut ( Tawny Port ) flavors of port have a true affinity for chocolate.
• A wine-and-food match made in heaven would be blue cheese, ruby port, walnuts and wheat biscuit cookies.
• Ruby ports often display flavors of chocolate, black cherries and licorice, and match well with the rich desserts we enjoy around Christmas.
• He was brilliant at judging young ports and cask-aged ports, and in putting together the blends of ruby ports and old tawnies.
• Old Friends Fine Tawny Porto ( $ 13 ), aged in wood for about four years, is more like a Ruby Port than a Tawny.
• Her books include recipes for melon macerated with anisette, black grapes marinated in Ruby Port, and sliced blood oranges macerated in their own juice and Cointreau.
• Vintage Port is the top end of the bottle-matured Ports, while Tawny is the best of the wood-matured Ports, the other being Ruby Port.
• We use twice as much wine as most recipes call for and also throw a bottle of ruby port into every batch to round out the flavor ( and ratchet up the potency ).
• Ruby ports are the youngest and least expensive, aged two to three years in stainless steel or wood casks and then bottled while still young and fruity and bright red to garnet in color.
• Serve only " aphrodisiac " foods : oysters on the half-shell, pears poached in a ruby port, caviar, passion fruits, pomegranates, champagne, cherries and, of course, chocolate.