Kahor (sweet red wine)
A sweet fortified red wine for meat sauces, sponge-cake syrups and wine-poached pear.
Kahor is a sweet fortified red wine of a deep dark colour with berry and chocolate notes. In cooking it is added to sauces for red meat and liver, to soaking syrups for sponge cakes and pound cakes, and used for wine-poached pear and prunes.
Calories, proteins, fats and carbohydrates per 100 g of product
Kahor (sweet red wine), Raw: Calories 160.0 kcal, Proteins 0.2 grams, Fats 0.0 grams, Carbohydrates 13.7 grams per 100 g of product.
Recipes with this ingredient
Quince tatlısı is a true embodiment of Eastern sophistication. This dessert, originating from Turkey, is made from fragrant quince baked in syrup with wine, cinnamon, and cloves. Quince acquires a rich caramel-fruity flavor during cooking, while the spices add warmth and depth. During baking, the fruits become soft while retaining their natural sweetness and absorbing a noble wine hue. Quince tatlısı pairs perfectly with rich sour cream, creating a contrast of textures—the velvety tenderness complements the fruit's tartness. This dish is not just a dessert but true gastronomic magic to be enjoyed on cozy evenings while savoring each bite and immersing oneself in the richness of flavor nuances. Historically, quince has been valued in the East for its beneficial properties and ability to adorn any feast.
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Blueberry sorbet with Cahors is an elegant dessert that combines rich berries with velvety notes of sweet wine. Its roots can be traced back to European traditions where fruit sorbets were valued for their refreshing taste and delicate aromatic play. Blueberries bring a deep, slightly tart note, while Cahors adds warmth and softness, creating a harmonious balance. This sorbet is perfect for a summer evening or as a finale to an exquisite dinner. Its texture is delicate with light berry flecks, making each bite special. Serve it with mint leaves or thin wafers to enhance the flavor experience. With its simplicity and sophistication, this dessert can surprise and captivate even the most discerning gourmets.
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This exquisite sauce is a true embodiment of French culinary elegance. Its base is a rich beef broth enhanced with noble Cahors wine, giving the sauce a deep wine hue. Cream softens the flavor, creating a delicate texture, while truffle oil adds a refined earthy note. With rosemary and black pepper, the sauce gains a spicy kick, and finishing touches of butter and green onions add silkiness and freshness. This sauce pairs perfectly with roasted meats, especially beef, and can transform any dish into a gastronomic masterpiece.
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