Laurent Tourondel, the executive chef and driving force behind the BLT group of restaurants in New York, says he loves cooking with Port. For his recipe for a warm paté of chicken livers spread atop toasted country bread, Tourondel points out that a good-quality ruby Port simmered with seasonings significantly enhances the flavors of the spread.
"The addition of the Port adds sweetness and balance," says Tourondel. "The key to cooking with it, however, is not to reduce it on too high heat because it can get scorched and ruin the flavor."
Wine recommendations: BLT's beverage manager Fred Dexheimer believes that a nice rosé Champagne is the proper wine to sip with this paté. Sticking with that theme, we also like Canella's light-bodied but lovely sparkling rosé of Pinot Noir from the Veneto region of Italy.