I bought a bottle of Savory&James Deluxe Dry Sherry Fino last night for a soup that I’m making and it is not bad at all...label says “Jerez” “Product of Spain” which I believe makes it more bona fide... (20 replies, last updated by bkhuna November 20, 2007)

I think there is also a difference in the shelf life of sweet sherries, such as Harvey’s, and other sherries, such as finos, manzanillas etc. (which is what I use for cooking). (19 replies, last updated by Wisco October 17, 2005)

Fino opened on November 14 on Bell Boulevard. I was excited because, yes, there are nice places to eat on Bell but this was something different and the actual venue looked really nice and loungy. I went there on their second day.... (10 replies, last updated by xtrasharp1 July 1, 2009)

I went with the Fino. It was cheap too at around $8 a bottle. I think I’ll keep it around for cooking with. I have alot of recipes to try that need it and the last thing I need to add to my list of addictions is Sherry!... (22 replies, last updated by bkhuna February 19, 2007)

the Tawnies are “Ports of the Wood,” as they are aged in wood much longer. With Sherries, the majority, the Finos, for instance, are very light and not long lived. They should be consumed upon release, served rather... (7 replies, last updated by Bill Hunt August 6, 2006)

I don’t know if they actually sell glassware in the store, but the staff at Tinto Fino on 1st Ave in the E. Village should at the very least know where to get it. You should drop by and ask. They also have a great selection... (11 replies, last updated by hashashin July 21, 2007)

Has anyone been to Tinto Fino, a new all-Spanish wine store in New York City? Rich (1 reply, last updated by RichardA December 5, 2006)

Cream sherries are awfully sweet for savoury cooking and would make a terrible substitute for sherry vinegar. Next time buy a fino, which also makes a workable substitute for Chinese cooking wine. Tio Pepe is excellent, widely... (16 replies, last updated by Harters June 5, 2008)

"Cooking Sherry" is usually bad and has salt added to make it undrinkable so that it can be sold in a supermarket and is not considered alcohol. You can get a decent dry sherry for cooking at any half decent liquor store for... (10 replies, last updated by Diane in Bexley January 4, 2008)

Fino sherry from Spain does not last more than a few days after opening. But regular sherry that one buys in the usual liquor store or super market lasts just fine. It is 20% alcohol, after all. My "cooking sherry", Gallo’s... (5 replies, last updated by Jeremy Newel January 26, 2005)

in cooking—first course was clams sauteed in Manzanilla sherry, 2nd was monkfish sauteed in Fino sherry with lots of garlic, golden raisins and pine nuts, and 3rd was grilled tuna in an Oloroso sherry sauce. Of these three,... (0 replies, last updated by Rachel M. November 19, 2003)

beyond what I had previously been exposed to. My favorite little bottles (Alvear fino ‘En Rama’, Bodegas Dios Bacos manzanilla) are produced by companies which were not featured in the article, which is from 1995 (12... (0 replies, last updated by ttriche July 18, 2007)

I like to use a dry sherry like a fino or manzanilla in some dishes – great in mushroom soup, also in pan sauce for a roast chicken. I think a lot of it though depends on the recipe – whether it calls for sweet or dry... (3 replies, last updated by MMRuth December 4, 2008)

Tried Pipa’s sherry / tapas tasting menu ($42) last night – white gazpacho with a fino; grilled sardines with spinch with an amontillado; arroz con pollo with an oloroso; spicy duck confit with foie gras mousse and... (0 replies, last updated by mark June 17, 2002)

There is a lot of misinformation here. Sherry is fortified but dry sherry (fino) will not keep more than 2-3 days after opening. Harvey’s Bristol Cream (or any cream sherry) is too sweet for your purpose, Brian. Amontillado... (13 replies, last updated by brian874 February 6, 2008)