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There are many types of sherry, just like there are many types of wines. Alcohol content is one difference: normal wine can be anywhere from 8% to 15% alcohol, depending on type. Sherry can vary in the 15-22% range. Unless you are using a lot of alcohol in your recipe, it's doubtful that it will have a major impact on yeast growth. It may take a bit ...


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Sherry is wine, so yes, you can use Sherry in your recipe. Sherry is fortified, so its percentage of alcohol is perhaps a third more than most other wines. You don't say what kind of wine you usually use, but you could slightly dilute the Sherry with water to give it a close to equal percentage of alcohol as your usual choice. That would be the safest way to ...


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Because red wine needs to breath! I also made a video on white wine glasses: http://www.youtube.com/watch?v=viimmjEwHAE


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Some wines improve with aeration. Others, not so much. Mostly reds, but deciding which is which is a matter of experience and some information. Many younger red wines will benefit from, at least, swirling in the glass...but could also improve in a decanter left open for 30 minutes to an hour. I would guess that most people are drinking wines that are less ...


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I don't think so. (I also assume that you are talking about dry red wines.) You let the wine breathe to allow 1) things that need to evaporate to leave, 2) some air to be dissolved in wine. Which is why wine tastes so different before and after you allow it to breathe. However, when you put the cork back and open the bottle again in a day or two, or even ...


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You need all the information on the label to assess a wine. the vintage in only part of it. The fridge is not a good wine cellar. wines deteriorate quickly there. ultimately, it is all educated guess work anyway. It might not have been good in 2004. try it. if you like it, serve it. if not, flush it.



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