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Sherry

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yetanotherBob yetanotherBob is offline

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Sherry

In article >,
says...
>
> Should my my cooking sherry be amber in color? I've had it about a year
> now. If anyone has a fairly new bottle, what color is it?
>
>
Sherry color varies all over the map, from virtually clear with a
greenish tint to coffee-dark, depending on type.

If you've got actual "cooking sherry" (the kind they sell at the grocery
store, with salt added), amber color is probably normal. I've even seen
a brand that had caramel coloring added, probably to get a "standard"
amber color. "Cooking sherry" is generally made from the lowest-
quality, rotgut wine stock available, the stuff that even the guys and
gals living under the interstate overpass won't touch.

Since most recipes that call for sherry don't call for much of it, it's
worth it to get a decent-quality Spanish amontillado from your wine
store. You'll get a better flavor, and not have to cope with the
unknown quantity of salt added to the "cooking sherry". Keep the bottle
in the fridge after you open it, and it will retain its quality a good
long time.

Take a sip every so often, though, just to make sure. ;-)

Bob

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