I had to get some sherry for the Cuban roast pork. So now I have an opened bottle of sherry that’s not going to be used up anytime soon. How do I store it?
In my liquor cabinet.
Sherry keeps for years and years because it’s fortified with alcohol.
Make zabaglione with it while you’ve got it.
Zabaglione gelato! Oh, it’s been years since I’ve had it! It’s my favourite, and nobody has it.
Assuming it’s a dry sherry, keep it in the fridge. It won’t go off, but the flavour will deteriate over the course of a few months.
Yes, it’s ‘very dry’.
Not really.
There is a common misperception that sherry, once opened, remains fresh for quite some time, like some other fortified wines (madeira, for example) and liquors. This is unfortunately not the case, and another reason that sherry is not as popular as it deserves to be with Americans is that they try it at a restaurant that has kept a bottle of Fino sitting on the bar for several months developing dust on the bottle like a reminder of the flor that once helped make the wine great. In restaurants it is definitely important to order sherry at a place that takes wine seriously and sells a fair amount of sherry. They should keep their finos and mazanillas chilled and ideally use some sort of vacuum stopper to help protect the wine once it has been opened.
from here.
I found a recipe for zabaglione gelato.
Am I the only one who Spoonerized the title into “How do I share my story?”? Which, interestingly enough, would also fit fine in this forum.