Sherry, like most wines, comes with a best-by date on the package. Depending on how the wine was aged, some sherries remain at their best quality for years, while the quality of others drops significantly within a year or two.
Pretty much all types of sherry are best if you consume them within a year of the day it was bottled. Once you open the bottle, the clock starts ticking on freshness.
It, again, depends on the type of sherry. Some types such as Fino and Manzanilla are very fragile and you should drink them within a day or two after opening. Other types are much more forgiving, giving you at least a few weeks up to a few months. Please note that the dates are for the best quality only and apply to most types of cherry.
Some types will last much longer, while others are much more fragile. If you own an expensive bottle of sherry, learn what kind is it exactly and how long it can be stored.
For some additional information on shelf life of sherry, check out this article. You have approximately one month to consumer once opened. These might be carefully stored in a warehouse pallet racking system. Once opened, they will last approximately one to two months.
Regardless of what type of sherry wine you choose, keep in mind that it will need to be refrigerated after opening.
Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. No, most sherries go through a solera system where older wines are topped off with younger wines every year. A simple solera system could have age groups of sherry butts.
A complex solera system could have 14 or more groups. Palo Cortado is an amazingly delicious sherry made by a fluke of nature. The wine was originally pre-selected to be a fino or an Amontillado.
For some rare reasons, the cask of wine did not develop or sustain its protective layer of flor yeast and ended up aging in an oloroso manner. Because of this, Palo Cortado has the elegance of an Amontillado with the power and body of an Oloroso. It is the rarest category of sherry. Its uniqueness and rarity commands a larger market premium over a similar level Oloroso or Amontillado.
Like wines, grapes are harvested and fermented to get wine. Wines with more finesse is selected to make Fino; while coarser wine is destined for Oloroso style. The fortified wine is transferred to old barrels for maturation. Finos is matured under a layer of yeast, known as flor, which protects the wine against oxidation giving it a fresh character.
Oloroso, on the other hand, is intentionally oxidized without the protective layer of flor thus resulting in a rich, nutty style. Even though most sherry label won't tell you when it is produced, don't despair.
There is a way to tell. Look for Lot number. Most sherry houses follow the standard labeling code. For example, L For me, if its a Fino its the same as a white wine so up to 3 days, for anything other than a Fino probably up to a week, with a PX Sherry it would last longer. A lot are available in 50cl bottles which helps as well. You learn something new everyday! 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!
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