A video I didn't know I needed! I've seen a few recipes that I thought sounded good but when I saw Sherry, I past them up. Definitely learned a few things on this one. Thanks!
This is great, Rob. Super comprehensive! Sherry is a category I've played with a lot during the early years of my career. Definitely one I need to revisit again. Cheers pal.
I will not let you know of any mistakes, because this was almost all new material to me... The Cask of Amontillado was my favorite Edgar Allan Poe short, and we used to drink some of that every January 19th for his birthday... A great day to use that up! I have Fino and Oloroso, but now I know I could have just kept my favorite one... I would assume I have to blame Stephane for making me be like, oh I need this specific sherry for a cocktail... I do cook with the bottles too... Well the contents, not the bottle itself... Super informative on a topic two years ago I wouldn't care about at all...
Glad it helps! It was definitely a daunting category for me as well when I started.. also didn’t help that fino and amontillado were the only ones available locally for a long time!
@@RobsHomeBar Hi Rob. I prefer a dryer sherry but sometimes I also sip a sweeter expression. I have bought a few that seem nice. I am still on the hunt for dryer products. I have Lustau Dry Oloroso Don Nuno Solera Reserva, Alvear Fino Capatez Solera (Marquis Cellars Vancouver) - about $40 and nice and dry, Hidalgo la Fino Panera Especial - about $80, Lustau 30 Year Old PX Sherry, Alvear PX Solera 1927 (my husband likes the sweeter sherries), Tesoro Valdespino Palo Cortado "Viejo CP" I love the Sherry Manhattan, Velvet Old Fashioned, Italian Bird, Bamboo, Adonis, Sherry Old Fashioned. I can't drink the PX straight up and I am always on the hunt for very dry sherry! Any ideas please pass along!! I couldn't handle Harvey's! Lol! My elderly aunt loved it and she served it to her guests when she lived in a retirement home! They all loved the dessert sherries. I have a dry bitter palette! Fino and Montillado are good for me! I like Tio Pepe! Cheers!!
I’ve made blueberry wine several times some years ago. Most recently I’ve been lazy and made the COSTCO red wine. I have several videos on how I do it.
Thank you for the primer. I regularly cook with sherry but , except vermouth, I haven't used in cocktails. Make and drink featured "flor de jerez" from death and co that intrigued me. Can you comment on shelf life of sherry after it's cracked? I have taken to buying smaller bottles of Vermouth and keeping in the fridge. Thank you for the content.
Some people say "consume within 1-2 weeks" I think that's nonsense! As with any wine, once opened it will start to oxidize so refrigeration is recommended but i've kept bottles in the fridge for several months without noticeable degradation. I read somewhere that Fino and Manzanilla should last over 1 year if refrigerated. Thanks for watching! Cheers!
I needed this video while I was watching episodes of Frasier 😂
Hahaha same here!
Frasier crane sent me here 😅
As it should be! 😜
A video I didn't know I needed! I've seen a few recipes that I thought sounded good but when I saw Sherry, I past them up. Definitely learned a few things on this one. Thanks!
Thanks! Glad you found it helpful! It’s definitely a daunting category, my goal with this video was definitely to make it more approachable
This is great, Rob. Super comprehensive! Sherry is a category I've played with a lot during the early years of my career. Definitely one I need to revisit again. Cheers pal.
Thanks Vino! It’s definitely a fun category! Now I have a bunch of open bottles I gotta use! Haha
Great video Rob! Very informative.
Thank you! Cheers!
I will not let you know of any mistakes, because this was almost all new material to me... The Cask of Amontillado was my favorite Edgar Allan Poe short, and we used to drink some of that every January 19th for his birthday... A great day to use that up! I have Fino and Oloroso, but now I know I could have just kept my favorite one... I would assume I have to blame Stephane for making me be like, oh I need this specific sherry for a cocktail... I do cook with the bottles too... Well the contents, not the bottle itself... Super informative on a topic two years ago I wouldn't care about at all...
You definitely should not cook with bottles! Haha cheers!
Thanks for the great info!
You’re welcome! Cheers!
Really important to know about sherry, their tastes and the influence they can have! (especially for whiskey nerds like me)
Great video , I've only started getting into Sherry and this is going to help a lot.
Glad it helps! It was definitely a daunting category for me as well when I started.. also didn’t help that fino and amontillado were the only ones available locally for a long time!
I love Sherry and reading about it is fascinating! This is awesome for beginners. It should help a lot! Cheers!
Thansk Christine! Do you have a favorite sherry for cocktails or for sipping?
@@RobsHomeBar Hi Rob. I prefer a dryer sherry but sometimes I also sip a sweeter expression. I have bought a few that seem nice. I am still on the hunt for dryer products. I have Lustau Dry Oloroso Don Nuno Solera Reserva, Alvear Fino Capatez Solera (Marquis Cellars Vancouver) - about $40 and nice and dry, Hidalgo la Fino Panera Especial - about $80, Lustau 30 Year Old PX Sherry, Alvear PX Solera 1927 (my husband likes the sweeter sherries), Tesoro Valdespino Palo Cortado "Viejo CP" I love the Sherry Manhattan, Velvet Old Fashioned, Italian Bird, Bamboo, Adonis, Sherry Old Fashioned. I can't drink the PX straight up and I am always on the hunt for very dry sherry! Any ideas please pass along!! I couldn't handle Harvey's! Lol! My elderly aunt loved it and she served it to her guests when she lived in a retirement home! They all loved the dessert sherries. I have a dry bitter palette! Fino and Montillado are good for me! I like Tio Pepe! Cheers!!
This is really informative. Thanks for sharing this!
Thank you!
I enjoy your channel….I’m a wine maker/brewer.
Nice! What kind of wine/beer do you make?
I’ve made blueberry wine several times some years ago. Most recently I’ve been lazy and made the COSTCO red wine. I have several videos on how I do it.
Thank you for the primer. I regularly cook with sherry but , except vermouth, I haven't used in cocktails. Make and drink featured "flor de jerez" from death and co that intrigued me. Can you comment on shelf life of sherry after it's cracked? I have taken to buying smaller bottles of Vermouth and keeping in the fridge. Thank you for the content.
Some people say "consume within 1-2 weeks" I think that's nonsense! As with any wine, once opened it will start to oxidize so refrigeration is recommended but i've kept bottles in the fridge for several months without noticeable degradation. I read somewhere that Fino and Manzanilla should last over 1 year if refrigerated. Thanks for watching! Cheers!
Morning Rob! FIRST.
Cheers!
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