yes.
18-20% alcohol
No, the alcohol has now been turned into vinegar.
Yes, although i'd boil the sherry first to remove the alcohol !!
No, sherry vinegar is not the same as sherry wine. Sherry vinegar is made from sherry wine through a fermentation process that turns the alcohol into acetic acid, giving it a tangy flavor. Sherry wine, on the other hand, is a fortified wine made in the Jerez region of Spain.
Vinegar of any type - white grain, cider, sherry, wine, etc - results from the oxidation of alcohol molecules. Acetic acid (vinegar) molecules are no longer ethyl alcohol molecules. I suppose some homemade vinegar which hadn't completed the oxidation could contain a minute amount of alcohol.
In most recipes, sherry would be appropriate. Often sherry vinegar is used in place of sherry by those who want to avoid alcohol. The exception might be when preparing a salad where the greater acidity of the vinegar is important.
The wine with the highest alcohol content is typically fortified wines like Port, Sherry, or Madeira, which can have alcohol levels ranging from 18 to 20.
As long as there is cooking time after it is added. It doesn't take very long for the alcohol to cook off.
No. Sherry is a fortified wine with alcohol about 18% or more. It is quite stable at room temperature and will last indefinitely in a partially-filled container. Since sherry is purposely oxidized, further oxidation will not harm or degrade it.
Fortified wines, such as Port, Sherry, and Madeira, typically have the highest alcohol content among wines, ranging from 18-20 ABV.
The strongest wine in terms of alcohol content available on the market is typically a fortified wine such as Port or Sherry, which can have alcohol levels ranging from 18 to 22.
The red wine with the highest alcohol content available on the market is typically a fortified wine like Port or Sherry, which can have alcohol levels ranging from 18 to 22.