StaceyBreckel wrote:I'm planning to cook a pasta dish this week that calls for marsala wine. I just stopped on the way home at the liquor store right off of the brooks exit, and they didn't carry it... let alone know what it was (tried to sell me Huber's sweet red wine instead. Is there anywhere, preferrably out near the Brooks/Hillview area that might have marsala wine? I was kind of surprised not to be able to get it there.
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall wrote:Robin,
Any idea on how a Cream Sherry should keep? Like wine or like distilled spirits? I bought a nice bottle of Armada for a recipe yesterday (Chorizo, chickpea and chicken stew- really yummy!), but don't know if I need to use it up soon.
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Robin Garr wrote:Deb Hall wrote:Robin,
Any idea on how a Cream Sherry should keep? Like wine or like distilled spirits? I bought a nice bottle of Armada for a recipe yesterday (Chorizo, chickpea and chicken stew- really yummy!), but don't know if I need to use it up soon.
Deb, I'd say in-between. Distilled spirits will keep essentially forever, and as you know, table wine changes for the worse pretty fast after you open it. Cream Sherry and Tawny Port have two things going for them: Relatively high alcohol for wine, and maybe more important, they're already "oxidized" which in these rare cases is not a bug but a feature.
In the fridge, it ought to stay good for cooking for weeks and maybe even a couple of months. A year would be iffy. Bottom line, sniff it, and if it doesn't smell good, pitch it. But as you know, it won't spoil in any way so as to become hazardous to your health.
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