Port Wine

Store upright in a cool, dark place. Unopened bottles last years. Once opened, keep the cork in tight; tawny port stays fresh for months, vintage port for weeks to a couple of months.

Add port late in cooking to preserve its complex flavor, or simmer briefly to mellow it.

Tawny port (aged in oak) is mellower and drier; ruby port is younger, fruitier, and sweeter. Choose based on your dish.

Let alcohol cook off if you prefer less boozy flavor, though some will remain.

A splash elevates beef stews, mushroom sauces, and chocolate desserts.

Using cheap cooking port with added salt or off-flavors; buy a drinkable bottle you'd enjoy on its own.

Boiling port vigorously, which can turn it harsh or one-dimensional.

Forgetting that port is sweet; adjust other sweeteners in your recipe accordingly.