Forum for Port, Madeira & Portuguese Wines
https://www.fortheloveofport.com/ftlopforum/
https://www.fortheloveofport.com/ftlopforum/viewtopic.php?t=18569
Once they import it across the Pacific and add on US taxes, Yellow Tail is closer to $4.50 here. That must mean it's better, right?Paul Fountain wrote:I guess our equivalent to 2 buck chuck is Yellow tail. On the one and only occasion I tried it, I found that very sweet too
Almost twice as betterGlenn E. wrote:Once they import it across the Pacific and add on US taxes, Yellow Tail is closer to $4.50 here. That must mean it's better, right?Paul Fountain wrote:I guess our equivalent to 2 buck chuck is Yellow tail. On the one and only occasion I tried it, I found that very sweet too
That is actually substantially less than what we pay for it. It is about AU $9 over here now.Andy Velebil wrote:Almost twice as betterGlenn E. wrote:Once they import it across the Pacific and add on US taxes, Yellow Tail is closer to $4.50 here. That must mean it's better, right?Paul Fountain wrote:I guess our equivalent to 2 buck chuck is Yellow tail. On the one and only occasion I tried it, I found that very sweet too
Those are fair comments. I like drinking reserve ruby ports also. I like the Cockburn's Special Reserve and the Ramos Pinto "Collector" reserve ruby ports. I tend to drink more LBVs but seem to make the rounds of the various ruby ports every so often. So far I haven't found any I'm not happy to drink!Derek T. wrote:I enjoy many of the Ruby Reserves mentioned here but I think it would be doing them a disservice to categorise them as cooking Port. Using the odd splash in an impromptu sauce when it is simply what is available is fine (I've done it with very fine Vintage Port so can't criticise anyone for doing it with these), but I think these Ports deserve a better intended end than sizzling away in the bottom of a sauce pan.
If you want to cook with Port as a regular ingredient buy basic Ruby at half the price