I've got a bottle that's a couple of years old, maybe five. Golden
Pagoda brand, bought at an Asia market for about Fi dolla. Does it go
bad? Lose its flavoring? Bottle's brown, but liquid looks relatively
clear; no sediment. Should I spring for a new one or just use Sherry.

Plus . . .this is obviously an asian cooking wine. Now we're not
supposed to use domestic cooking wines; spring for a drinking wine and
use that. Should I be looking for a drinkable Shao Xing wine, for
around ten dolla?