Fortified Wines-All we want to know about

Storing Temperaute of Fortified wines

In terms of storage, fortified wines should be stored in "cellar conditions" as you would keep fine still or sparkling wines. Keep your ports, sherries, and madeiras in a cool (48 - 55 degrees Fahrenheit), moderately humid (40%-70%), and dark space (bright light hurts just about any kind of alcoholic beverage). Lay them on their sides to keep the cork moist. Dry corks crumble and shrink, allowing air to invade the bottle, thereby accelerating the aging process. Only vintage ports age further in the bottle. All other ports, plus sherries, are ready to be consumed upon purchase. Vintage madeiras age in bottle.

After Opening and storing Fortified Wines

Once fortified wines are open, they should be consumed as soon as possible. Fino and manzanilla sherries are the ones that need the quickest consumption. Once you've opened a fino, manzanilla, or even an amontillado sherry, drink it within two days. Keep it refrigerated. With port, madeira, and stouter sherries, such as olorosos, palo cortados, and all creams, a period of one week to ten days is the absolute maximum that they should be allowed to remain open. Once the seal is broken, fortified wines become quite vulnerable

Glasswares that I suggest,after 3 years of  tastings in bars and cellars

Glassware is always a hot topic at tastings that we face with. The reason is  there are too many shapes and sizes and it complicates everything and these days fortified wines are created in every other country than the past,well many countries produce Fortified wines so I tend to  use one type of glass for these is a narrow-bowled wine glass or a Spanish copita(Used in Rioja), the traditional fino sherry glass used in Jerez de la Frontera, Spain.

Cuisine and food

In the matter of food accompaniment, of all fortified wines, sherry makes the best companion for edibles. Indeed, the various types of sherry are frequently served through the course of a meal in Spain and are wonderful. Fino and manzanilla stimulate the appetite and complement light opening foods. Amontillado is a superb soup or salad course choice. Dry oloroso can go with lamb or stew main courses. And creams bring life to desserts.

Still go single in Ports,as Jose Mourinho these are special ones

Ports and madeiras are best kept to after dinner, except for white ports which can be served as an aperitif. Some ports go well with chocolate