Thank you so much for doing these videos. I find them to be very well done and you are an excellent instructor. I always learn something new and often are reminded of things I've nearly forgotten.
Bwahaha, the cooking sherry stuff killed me. Another great cast. I think you've really done Sherry a service sir. If you ever want any other Spanish wine ideas or tips/info, you know who to call.
Thank you! That's high praise coming from you. I hope no one gets lost in the details, but I definitely feel my grasp of the style is much better than it had been. I've really been enjoying tackling Spanish wines, so if you have any suggestions, please offer away. Thanks again and cheers!
Man you know how to pair Sherry with Asian cuisine so well!!! I am so impressed. Indeed, im my opinion, oloroso sherry is very close to a type of traditional chinese rice wine ('yellow wine' if translate directely from Chinese). Sherry is indeed the few western wines that work really well with asian cuisine. Great appriciation on your work!
Excellent, excellent 4 part cast on Sherry. Thank you so much Winecaster. LOL you are not unknown to me. Although I see most comments are about 2 years old, your material now late in 2020 is still my "go-to" for augmenting (sometimes livening up) my wine studies. Always my favourite.
Thank you! I'm glad they were enjoyable (and hopefully helpful). I haven't forgotten your request for a cast on Savoyard wines, I just got lost down the Sherry rabbit hole. Hopefully soon. Cheers!
The conventional wisdom is that biologically aged Sherries will keep for a week after opening if properly sealed and refrigerated. A properly sealed Amontillado/PC for a couple of weeks if stored in a cool but not necessarily refrigerated environment. Olorosos can go for 3 to 4 weeks in if stored like the intermediate styles. And, finally, a PX can go for a couple of months. You may here variations of the above scheme where someone will add a week or so to each of the categories (though usually not to the biologically aged styles). Either way, if you wait to the upper end of any of these ranges, you're going to notice a drop in quality even though the wine may still be drinkable. So, I take a much more conservative approach and argue that a fino/manzanilla should be consumed within 2 days, an Amontillado/PC within 3-4 and an Oloroso within a week. PX is special and you might be able to get 3 to 4 weeks out of one without a sharp drop in quality. That's just me, though. Hope that's helpful. Cheers!
