Sherry almost made it up to the proposed Skylab space station. Wine Searcher has the details from the (awesome-sounding) book "The Astronaut's Cookbook". Sherry was a natural because it's fortified and oxidized, giving it stability in zero-gravity. I long for the day when I can go into my local wine shop and demand a wine that is zero-gravity compliant. Though NASA certainly did not consult a sommelier for their choice of Paul Masson California Rare Cream Sherry. Though, when you're at a space station, beggars can't be choosers.
Unfortunately, pressure from teetotalers made NASA cave on further research. And Skylab never came to fruition. A double bummer, as I was looking forward to commercials from Paul Masson with the slogan, "We will send no wine to outer space before its time."
Below is a cream sherry for your earth-bound pleasure from a fantastic producer, Lustau.
Jameson Fink has a decade of wine industry and blogging experience. Saveur Magazine nominated his site, jamesonfink.com, for a 2013 Best Food Blog Award in the Wine/Beer Category. He is a tireless advocate for year-round rosé consumption and enjoys a glass of Champagne alongside a bowl of popcorn.
