RCR Opera - 7 Piece Sherry Set (Decanter + 6 Glasses) Boxed

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Once you have opened a bottle of Sherry, it will keep for longer than a bottle of regular wine because it’s been fortified with spirit. But as with any wine, it will start to deteriorate once it has been opened, so reseal the bottle and keep it in the fridge. Almost all discerning Sherry aficionados’ would recommend chilling sherry before serving. This can often include chilling the sherry glasses prior to serving. Serving sherry with ice wouldn’t be necessary though, unless you’re opting for a cream sherry. Finally, Sherry is a white wine, so serve it in a wine glass – particularly if you are drinking it with food. In fact Sherry is one of the most food-friendly wines out there, as well as being a great aperitif (fino and manzanilla) or dessert wine (PX). Spirits and madeira can be kept in a (stoppered) decanter virtually forever but port and even sherry tends to deteriorate after a week or sometimes less. Wine that has not been strengthened by alcohol is often worse (and occasionally, in the case of concentrated, tannic monsters, better) after 24 hours in a decanter. Here are some very rough practical guidelines for serious, reasonably expensive examples of the wine types cited below.

See the full story of the two decanters – one for young and one for mature wine - in the JancisRobinson.com Collection, pictured below, here. Antique glass decanters often feature craftsmanship and attention to detail. They may have decorative stoppers, handles, or other embellishments that add to their visual appeal. Some decanters may also be engraved or etched with designs or monograms. Although she agrees that finos and manzanillas work well with most types of fish, she strongly recommends pairing palo cortado with sea urchin. ‘The rich taste of sea urchin is balanced perfectly by these Sherries, which combine the delicacy of amontillado with the rich flavours of oloroso,’ she says. Antique glass decanters can still be used for their original purpose of serving and storing beverages or can be repurposed as decorative accents or vases. They add a touch of elegance, nostalgia, and style to dining experiences and interior designs, becoming cherished and versatile pieces of glassware.Amontillado starts life as a fino before undergoing further ageing without its protective layer of flor. For some Sherry lovers Amontillado offers the best of both worlds, combining the freshness of fino with more evolved textural, nutty and creamy notes. Despite being known around the world surprisingly few people actually know much about Sherry. There are many styles, ranging from the driest of dry wines to the complex ultra-sweet, and each has its own unique character. There truly is a Sherry for every occasion, making it an excellent gastronomic wine. Izumi also advocates matching grilled eel nigiri with oloroso. ‘The salty-sweet sauce used to flavour juicy roast eel goes so well with the oxidative flavours and the rounded glycerol palate typical of oloroso,’ she explains, pointing out that oloroso is also a terrific partner for glazed yakitori skewers – whose ‘tare’ sauce has a similar sweet/savoury richness to the sauce used for the eel nigiri.

The glass used for antique decanters can vary as well, with different types of glass being popular during different time periods. Common types of glass used for antique decanters include clear glass, cut glass, etched glass, or colored glass. The glass may be plain or feature intricate patterns, designs, or decorative motifs.

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Next is Naturally Sweet Sherry. With this variety, the fermentation process is purposefully stopped prematurely. This allows some of the natural sugar from the grapes to be retained. Therefore, leaving room for some residual sugar and natural sweetness. As well as this, the sweetest variety of grapes are used. Due to naturally sweet sherry being made from single grapes, they’ll have familiar names to wine drinkers. These are Moscatel and Pedro Ximénez.

Scientists say we should decant at the last possible moment so that no part of the wine's reaction with air be lost to us. As a host I confess I am prepared to sacrifice completeness for convenience with all but the most fragile old wines, say those over 25 years old, depending on their body and the style of the vintage. In practice therefore I tend to decant most wines that need decanting just before guests arrive, saving only really old bottles to be decanted just before serving.Fino is made from the white Palomino grape (see above) and fortified soon after fermentation to 15% abv. It is then aged under flor in a solera, for a minimum of two years. The resulting style of Sherry is fresh, pungently aromatic and very dry. Always serve Sherry chilled. Enjoy fino and manzanilla at 5-7°C. Amontillado, oloroso and palo cortado should be served at 12-14°C and PX at 14°C . In addition, the core Indian spices of cumin, cinnamon, cloves and peppercorns find aromatic echoes in the oxidative styles of Sherry. ‘What makes Sherry such a good match for Indian food is that it has layered flavours. The fact that there are so many things to taste in a glass of Sherry is what allows it to pair so well with complex Indian flavours, creating harmony rather than contrast,’ observes Chaniac. Opened bottles of fino and manzanilla will keep in the fridge for a week. Amontillado and palo cortado for up to three weeks. Oloroso will last for up to six weeks. And PX for up to two months. How to serve Sherry

Palo Cortado is one of the rarest Sherry styles, which is a product of natural deficiencies in the flor layer. Traditionally it begins life as a fino, but casks that fail to develop a complete covering of flor are fortified to 17-18% abv, then aged oxidatively like an oloroso. In style, palo cortado combines amontillado’s aromatics with the fuller structure of an oloroso. The results can be buttery and nutty, with a full body, dried fruits and a tang of salinity. In a similar way, the nutty flavours, mild spicing and smoky grilled notes in a satay dish can harmonise well with the equally nutty notes of an amontillado. Decanters tend to come in single- or double-bottle (magnum) sizes. Antique ones can be unearthed from junk shops for relatively little money, especially since you don't strictly need a stopper for a decanter used only for serving. See Where to find antique decanters for some specific suggestions.

Broadly speaking there are three types of sherry, to pour into your sherry glasses. The three types of sherry are as follows; Dry, Naturally Sweet and Sweet sherry. Dry sherry is made by allowing the fermentation process to complete entirely. Thereby leaving a comparatively small amount of residual sugar from the grapes. Famous examples of dry sherry include; Fino, Oloroso, Amontillado & Manzanilla. With its rich sauces and complex array of spices, the Indian sub-continent offers a different set of pairing constraints. Laurent Chaniac, wine consultant for the Cinnamon Collection group of restaurants, believes Sherry is more than capable of rising to the challenge, but he cautions that some styles of Sherry fare better than others. The next challenge was commercial. Inevitably, perhaps, it came from the British. They fostered the Empire’s imitations: from Cyprus, South Africa, Australia, as well as ‘British Sherry’. It was a number of decades before Sherry was able to defend its right to its own name. Its regulatory body, the Jerez-Xérès-Sherry Consejo, is the oldest in Spain, established in 1933. Manzanilla was officially recognised in 1964 with the creation of the Denomination of Manzanilla-Sanlúcar de Barrameda. Today, antique glass decanters are sought after by collectors, antique enthusiasts, and individuals interested in vintage or decorative glassware. They are valued for their historical significance, craftsmanship, and the charm they bring to table settings and interior spaces.