I have some lobster ravioli that I plan to cook tonight. Most threads recommend a brown butter sauce or a shallot, butter, wine type sauce. We are not white wine drinkers, so I don't have any white wine in the house. I do have this old bottle of Moscatel Jerez Sherry in the fridge that is about 75% full. We probably had a few small glasses long ago and stashed it in the ice box. Would this be way too sweet to make this kind of sauce? Is it better suited for a dessert or the drain since it's pretty old. No idea how old, but it tasted OK, just sweet.
I don't want to buy a bottle of white just for a sauce since the rest will go to waste. My wife might drink a prosecco or cheap champagne, so if the sherry is a no go, I might pick up one of these.
What do you think?