— Cherri Blair-Drayton

So, you know when I'm around, you know, there's no such thing as leftover Madera. All right. Now I'm kidding. Once again. Any leftover Madera goes into the refrigerator. That's my preference in a way because it slows down that metabolic process and it's going to extend the shelf life of that product, you know keeping you know with that in mind I should say also keep in mind that you should use the product so, you know think about future menus or other things that you can make that will allow you to use up that product while it's still it's freshest State. Let me also add That all of these fortified wines, you know, my data being one of them fundamentally, they're drinking. Wines right there, they're Beverages. And so I mean so long as I would say you're buying a product that is of you know, you moderate to better quality and is enjoyable on your palate then also consider sipping on it, you know and enjoying it as a beverage. Okay, and as I mentioned the term fortified wine a fortified wine of which there are many my Dada is one marsala is one port is a common example and and there are many others as well. But these fundamentally are wines or at least originally they were table wines still wines that had Brandy a neutral Brandy added to them as a preservative so that these Products could be transported over long distances often in rather hot climates where a typical table one would decline pretty quickly. And so the addition of Brandy would stabilize that product and so, you know today if you note the alcohol content of beverages like Madeira or port or marsala compared to your your more typical table wine, then you're going to notice that the alcohol percentage is closer to say 20% maybe in 18% you know compared to, you know, maybe 10 or 12 or 13 percent for a table wine. All right. So in a consequently something like Madera does have a longer shelf life van a still wine because of this this higher alcohol content. But again, it does decline. So, please enjoy it when it's freshest.