I'm embarrassed to say I have bottles of fortified wines that I use primarily for cooking--sherry, marsala, madiera, inexpensive ports, brandy etc.--some of which have been there for a year or more. There's some cheap port and brandy left over from making last Christmas's batch of mulled wine, for example. I'm wondering if I should dump them all. The sake gets used often, so it alone is what I would call "pretty new".
Is it safe to taste test them before using? Are any dangerous to drink from a food safety standpoint?
