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+--- Thread: Osborne's Pale Dry Sherry (/thread-9965.html)
- hotwine - 02-26-2005
Picked up some of this stuff for nothing from a restaurant/club that was shutting down. In this case, "some of this stuff" means as many as 12 magnums (one full box of six mags and three additonal boxes of miscellaneous juice, including more mags of the sherry, about a case of Korbel sparkling plonk, some plain 'ol Chianti, and dunno what else). Took it to the cellar and walked away, wondering now what? What to do with such a horde of pale dry sherry? Even normal recipients of my wine gifts may make themselves scarce for this stuff. Anyone know of recipes that call for gallons of dry sherry?
Trooped through the rain to the cellar to take stock... actually consists of two mags of Osborne Amontillado and 12 mags of "Fairbanks Pale Dry Sherry" from CA (never heard of the latter.... suspected plonk). Four additional mags of Fairbanks already given away.
Search of recipes on the 'net suggests lots of possibilities for using the stuff to prepare chicken/mushroom/artichoke dishes... sounds interesting.
[This message has been edited by hotwine (edited 02-26-2005).]
- wondersofwine - 04-08-2005
You might also find soup recipes that can take a dose of sherry including some chicken soups.
- Innkeeper - 04-08-2005
Lobster Newberg.