For many, Sherry reminds them of their grandparents. But, like many things your grandparents liked, Sherry is hip again!
As a home cook, Sherry is my secret ingredient. Use it to deglaze pans to make pan sauces, add it to stocks and soups for bright complexity, or substitute it for Shaoxing wine in marinades. As a fortified wine, it lasts for months in the refrigerator, and most Sherry comes in small bottles, so you never have to worry about it going bad.
While I love Sherry for cooking, it’s a joy to drink. It’s cheap and cheerful with unrivalled versatility. Bone-dry fino, salty manzanilla, raisiny sweet oloroso, ranging from delicate and ethereal to heady and intense. Personally, I always have a bottle of Manuel Aragon Fino Sherry at arm’s reach in the refrigerator. Once I’m done adding some Sherry to a pan, I add some to myself!
