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!...

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...

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...

Diners at Tia Pol, the popular tapas joint in Chelsea, kept asking owner Mani Dawes where they could buy the wines poured at the restaurant. So in October she opened Tinto Fino, the city’s first store devoted exclusively to...

Has anyone been to Tinto Fino, a new all-Spanish wine store in New York City? Rich

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...

"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...

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...

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,...

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...

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...

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...

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...

What kind of Porto? What kind of Sherry? (It makes a huge difference.) Fino Sherries have a very short shelf life. Cream Sherries have a much longer shelf life. Porto is an “iffy” propostition in terms of long-term...

Most sherry is pretty cheap, and will keep reasonably well in the fridge after opening. I tend to use Savory & James fino or manzanilla at about $8 or $9 a bottle for most of my cooking.