Haven’t found a wine store yet in Manhattan that carries a good selection of unique Spanish sherries. Any clues? To give you an idea, I’m specifically looking for La Cigarrera Manzanilla (which can be had by the copita...

Hello! I did a search of this board and could only find mention of sherry in threads about old casks used for aging scotch. Can anyone direct me to some decent kosher sherry? I actually like it, and it is a necessary ingredient...

Alegrias has about 20 sherries by the glass. Several examples within each range of styles/grapes (e.g., Fino, Manzanilla, Amontillado, Pedro Ximnez). I’ve tried about 5 of them and enjoyed all but one (sorry, don’t...

wine). I wouldnt substitute. If you are buying, make sure that you are buying a dry sherry as some are very heavy and sweet. You’re going to want a fino or manzanilla. Both are served as aperitifs and will work as a drink...

both available. Which should I use? And, if sherry, should I use a dry fino like Tio Pepe or something sweeter, like Harvey’s Bristol Cream? I am assuming the fino, but want to be sure. Thanks.

I “discovered” sherry a few years ago, and always try to keep some close at hand (mostly fino and manzanilla) Me think that drinking sherry in a burgundy glass is a little bit “snobish”, I use a simple INAO...

hi, my friend who is not a chowhounder lives in paris and needs dry sherry for a cantonese recipe she is trying. i told her that i thought she could find it in any wine merchant under the name jerez fino. she seems to think...

Well, not that I know anyone that doesn’t like Sherry . . . (make sure you are serving a fresh Fino or Manzanilla, well chilled but not ice cold). Sticking wth Spain: a dry crisp white, such as an Albarino; a lighter but...

I discovered an open bottle of sherry that’s about 6 months old. Is it still good for cooking. Tastes ok but I don’t know much about alcohol. Thanks.

One thing that I do find frustrating is that often a recipe will call for "sherry" without specifiying whether a dry (fino etc.) or sweeter one is called for. That makes it more difficult, I think, to substitute, unless one know...

i heard som say that fino is at most fresh stage right at the time before being bottled and shouldn’t be on the shelf more than 6 months. so what im worndering is that shpuld i ignore this unknown bottling date when i...

of brands like Hidalgo, Gonzales Byass, Montilla, Domecq, or Lustau; all brands that are fairly easy to get in the US. What kind of sherry are you interested in? They run the gamut from bone dry to syrupy sweet and anywhere in...

, it is in between fino and amontillado. What you might want to do next is try to find a Manzanilla amontillado to taste, especially a dry one. Then with those three wine styles under your belt you will understand the fino to...

depends upon the bisque what alcohol I use. but I do prefer Fino Sherry for shrimp and lobster. Flavor doesn’t evaporate.

Emu Sherry from Australia is the brand I keep on hand in both Fino (Dry) and Oloroso Cream (Sweet) for cooking and baking. It’s under $10 (Cdn.) a bottle.