Sherry

Store opened bottles refrigerated and tightly sealed. Fino and manzanilla are delicate and best within 1-2 weeks; oloroso and cream sherries keep 2-3 weeks. Unopened bottles last years in a cool, dark place.

Values vary by style; dry sherries have less sugar than sweet types. Contains 15-20% alcohol by volume.

Use dry sherry (fino, manzanilla, or amontillado) for savory dishes; reserve sweet sherry for desserts and glazes

Add sherry after deglazing a pan to preserve its delicate aromatics; prolonged cooking dulls its complexity

Cooking sherry from supermarkets contains added salt—use real drinking sherry for better flavor and control

A splash of sherry vinegar can substitute in a pinch, though it lacks the wine's body

Mushrooms—sherry's nuttiness amplifies umami flavors

Chicken and pork—deglazes pans beautifully for rich pan sauces

Seafood soups and bisques—classic pairing in Spanish and French cuisine

Cream sauces—adds acidity and depth without heaviness

Onions and garlic—mellows their bite while adding complexity

Using cooking sherry instead of drinking sherry—the former is heavily salted and inferior in taste

Boiling sherry for long periods, which evaporates the alcohol and delicate flavor compounds

Storing opened sherry at room temperature, causing oxidation and flavor loss within days

Substituting sweet sherry in savory recipes when dry is called for, creating unwanted sweetness