Then I get down to the business of drinking it - which means it rarely lasts a week. You are probably mainly right about the oxygen solubility though for water the effect will not be quite a factor of 2 , but that assumes the amount of oxygen in solution is the main factor limiting oxidation. If the main factor is the rate of oxidation using oxygen already in solution - then you need to slow down the oxidation reaction, and that is best achieved by lowering the temperature.
If you do end up with some leftover sherry thats past its best - hang on to it as style depending it makes for a wonderful paella. PX that is. It does! Though best allowed to warm up somewhat if you plan to drink it in the normal way, otherwise you can get an odd sensation of drinking a blend of treacle with gear oil.
I think I disagree: it cools when you put it on the ice cream, but a little contrast seems better. Even less, Manzanilla should be consumed once the bottle is open or it loses its freshness, and whilst bottles of Fino and Manzanilla can be kept awhile closed they do start to change and why as you purchased for that freshness with those two types would you keep it, and end up with an amontillado. I should add the manzanilla in particular shood be purchased from a supplier with a quick turnover, sitting on a warm shelf for weeks does it no good at all, all this from No 1 who knows a lot more about sherry than I ever will.
Would make a nice experiment, mind you! Might even end up with the elusive Palo Cortado! The best sherry for cooking, and pehaps a pre-meal aperitif, is a Fino, or maybe a not-too-sweet Amontillado. Oloroso makes a nice after-dinner drink.
The traditional wine tasting glass if it is large enough is an ideal glass for Sherry served as an aperitif or dessert wine. However we recommend a good quality generic white wine glass with a generous bowl which will allow the wine to breathe and a long stem so that the wine stays cool. It is delicious as an aperitif.
There are recommended temperatures for each type of sherry, but keeping it chilled to a temperature of your liking is always the best and easiest option.
Do yourself a favor and either use a simple tulip shaped white wine glass or go all out and purchase a Riedel sherry glass. From our experience, simplicity is key. Is dry sherry the same as sherry cooking wine? Yes, just use a little less salt. Cooking sherry has added salt as a preservative which makes it unsuitable to drink but fine for cooking. Wine is perfectly good for cooking months after it stops being fit for sipping. Store in the refrigerator up to 2 months.
In fact, poor service and storage is one of the reasons sherry is less popular than it deserves. Here are some guidelines to help you get the most out of drinking sherry. Temperature: Finos, and Manzanillas should be served chilled, as should Amontillados and Palo Cortados, if somewhat less so. Opinion is divided on Olorosos, and I tend to let the occasion dictate; in warmer weather I prefer to chill it ever so slightly. Cream sherries are drank at all sorts of temperatures, even on the rocks with a slice of lemon.
This is in keeping with their commercial character; the more ways that can be recommended to serve a drink, the more occasions a consumer might purchase it. If for some reason I have to drink a poor-quality cream sherry - for politeness' sake, let's say - I try to drink it as cold as possible to mask its flaws as much as possible. Glasses: Because it is fortified and therefore stronger than many wines, sherry is usually served in small, tulip-shaped glasses.
The traditional variety is called a copita.
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