While the flavors in some sherries are actually produced by oxidation, further exposure can damage even these compounds. The longer sherry remains open, the more flavor compounds are lost, and the blander the drink becomes. If the sherry tastes flat, drinking it is perfectly safe, but not that pleasurable. It will, however, still be viable for cooking or using in salad dressings.
Another unpleasant side effect of sherry that has been opened for too long is a cork that has dried out and crumbled into the bottle. This can be seen as black specks floating in the sherry. This indicates that the sherry has certainly oxidized. Given that the floating cork bits may have developed mold, you should get rid of the sherry.
It occurs from a chemical reaction involving a fungus that grows on cork trees. While not harmful, this can create a musty, moldy cardboard type smell in wine or sherry. Line a large bowl with plastic wrap, pour the contents of the bottle over the plastic and stir it a bit. 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! They just deteriorate at different rates, typically the are more processed and sweeter wines are longer lasting. A week is the absolute max maybe. Their delicate character and the specific flor aromas will fade.
Again, these sherries will probably taste just fine, but they will lack some of the finesse and brightness of a newer bottle. My article about bottling codes explains how to recognize old bottles and how to pick the newest bottle on the shelf.
A closed bottle of young Manzanilla or Fino can easily be stored for one year. Manzanilla Pasada or more mature Finos definitely longer. Once your bottle is open, deterioration will go faster. The best advice is to keep it in the fridge at all times, and to properly close it again after each serve.
This way a commercial Fino or Manzanilla will stay fresh for a few days up to a week in my experience, similar to a regular white wine actually. Older examples like Manzanilla Pasada or en rama bottlings will often improve slightly after opening, and they deteriorate more slowly in my experience.
Again, changes will eventually occur, but for authentic sherry I actually find most of the changes interesting to witness. Say you keep an open bottle of Fino at room temperature for a couple of weeks. It may take days, it may take weeks, but eventually it will go flat, loosing most of its aromatic width while sometimes developing some rather nasty organic aromas decomposing leaves, sometimes hints of sulphur or vinegar-like aromas.
A rule of thumb for conservation: the older the wine was, the longer it can be kept in your cellar. I try to open Amontillado or Palo Cortado wines within three years. Oloroso can be kept longer, five years or more depending on their age. Can drinking an old wine such as Port literally make you sick?
Overindulging will almost always lead to unpleasant symptoms. Port stays good whether stored in the fridge or at room temperature. If you have space in the fridge, though, put it in there. It will last a bit longer because the cold essentially puts the port into hibernation, slowing the oxidation process.
Other useful 0. In most cases, sausages are breaded beforehand. You can skip the thawing process altogether and cook frozen. Is pre cooked shrimp healthy?
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