Sherry is a fortified wine from the southwestern region of Spain. It is typically dry or dry/sweet and its full-bodied flavor adds depth to many foods from main courses to desserts. Enjoy a glass while adding it to a simmering sauce.
Sherry is well known as a fine quality aperitif and for its excellence in the kitchen.
The unique taste lends itself to marinades, sauces, and dressings. As the alcohol evaporates, the delectable taste will remain as a concentrate.
Fino – Pale and more expensive. Best served at the table; not in cooking. Includes Manzanilla and Amontillado (an older, darker fino).
Oloroso – Dark in color; includes Amoroso (very dry), which is a good choice for red meats. Sweet cream sherries are a special blend with higher alcohol content. Moscatel and Pedro Ximenez grapes add the sweetness. These are excellent for dessert sauces.
Cooking Sherry – Salt is added as a preservative to low-quality wines. It is not drinkable and never used by professional cooks.
• The quality of sherry will directly affect the flavor of the food, but it does not have to be expensive. In fact, most fine sherries are reasonably priced.
• Other countries produce this great wine, but Spanish products will best reflect traditional aging methods.
• Cooking sherry has the advantage for convenience of purchase and extended shelf life. On the other hand, it is usually more expensive.
• The British term for sherry is “sack.”
Store upright in a dark place and do not rotate or shake bottle. Use within two-five years. Once opened, a dry sherry may last as long as a month. Sweet, chilled sherries will lose some flavor, but can be usable even longer, sometimes three or four months. Sherry is fortified (higher alcohol content than wine), which acts as a preservative. When possible, select sherry for its longevity over white or red wine.
• Non-alcoholic wines
• Chicken stock
• Port (higher alcohol content)