— ingrid ortega

I think I would disagree with you, Ingrid. I like, uh, my sherry, um, but I can understand if you don't prefer a sherry. Sherry is a, um, an example of a fortified wine, which means it's got, uh, the addition of alcohol, um, you know, originally used as a form of preservative. Um, and, uh, anyway, it's become a different style of wine. Now. It's, um, the different types of sherry as well. Uh, there are sweet versions, there are dry versions and some in between. Um, so, um, in terms of drinking, uh, you might find something that you like in there, but in terms of cooking, uh, most often you're probably using a dry, you know, or maybe an off dry variety, something that has lower sweetness, uh, to be compatible with, um, savory preparations. Okay. And, um, so how do I manage it? Um, if, if it's something that you do not consume in a short period of time, then hold it in the refrigerator that's gonna, uh, maintain, uh, the greatest stability, um, of the quality over the longest period of time. Um, but do keep in mind that it still will decline over a period of time. It just slows the process. Okay? So you still need to figure out, um, your usage rate. And at some point, if you really don't like it, then just throw it out and start over.