Forgetting I had recently purchased a sherry, I bought this bottle of Hartley & Gibson's Amontillado sherry. Don't worry, that older bottle won't go to waste. I'll use it eventually, if not for cooking, for deglazing my cast iron. Alcohols work great for that purpose.
Looking sherry up in the Larousse Gastronomique, there's quite a bit of information. Did you know sherry is Spanish? I had no idea.
Sherry starts out completely dry, which apparently means all of the sugars have been converted to alcohol by yeasts, fully fermented. Sherry is then fortified with brandy and matured.
Early on in the sherry process, they are divided into the finos and olorosos. The finos develop flor, a bacteria affecting maturation and character, while the olorosos don't.
A matured fino will become an amontillado, which just means it's older, not necessarily sweeter.
If you're into drinking it, less sweet wines should be consumed within a couple days of opening; sweeter wines within 7-10 days. Any sherry left in a bottle is suitable for cooking.
Hartley & Gibson's Amontillado Sherry available at BevMo! for $9.99 plus tax.
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