Don’t Overlook Sherry

Published on Thursday, August 6, 2009, by CHOW Video Team / Edit Post

Don’t Overlook Sherry

Danielle Svetcov, author of The Un-Constipated Gourmet, urges you to reconsider sherry. It is not just a British gent’s sipping drink, she says. Dry sherry is great for deglazing pans, and sweet sherry is delicious on ice cream.

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POST A COMMENT |5 Comments

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  • Nothing better with fruit, nuts, cheese, and cured meat.

  • As sherry is both fortified, and with the exception of fino, already fairly oxidized, they keep for several months, or longer for a PX, after opening.

  • "How long does an opened sherry keep? Although it's fortified, sherry doesn't last forever."

    In my experience, stored in a cool and dark place, a bottle of sherry is good for several months.

    I'd also go with a dry sherry over a sweet one as it will be a lot more versatile.

  • Sherry is a perfectly good beverage if you have a decent bottle of it. A pale dry sherry is the staple white wine of much of southern Spain.

    A point and a question on this tip:

    -There are actually at least 3 major types of sherry, depending on how you categorize them. The Real Tesoro amontillado shown here (available at Trader Joe's) is actually fairly sweet. An amontillado is usually...+READ

    Sherry is a perfectly good beverage if you have a decent bottle of it. A pale dry sherry is the staple white wine of much of southern Spain.

    A point and a question on this tip:

    -There are actually at least 3 major types of sherry, depending on how you categorize them. The Real Tesoro amontillado shown here (available at Trader Joe's) is actually fairly sweet. An amontillado is usually somewhere between dry and sweet for a sherry. I think for most cooking applications you might want to go with the "Pale Dry" version of this sherry.

    -How long does an opened sherry keep? Although it's fortified, sherry doesn't last forever. As most kitchens probably don't go through a whole bottle every month this would be useful info.-COLLAPSE

  • Don't forget its use in things like stir-fry marinade (my dad recommends 2 parts soy sauce to one part sherry and one part cornstarch or so, for a simple marinade that still tastes great), and some beef stroganoff recipes, I think, use it. I always thought of it more as a cooking wine, than something to drink by itself.