For the fashion forward and other adventurous drinkers: They’re saying white is the new port.

Fino sherry. Failing that, a very dry white: Albarino, Rueda, Chacoli/Txakoli, vinho verde...

I think you very much on the right track. A fino sherry is the way to go with good jamón. I have yet to find anything that pairs better. A brut or brut nature Cava/Champagne is another good option.

accompaniment is a fino sherry.

Met up with old friends at Taberna de Haro. A fino sherry and a plate of wonderful olives (including some achovy-stuffed ones, yum) while standing at the bar to start, dressed with superb EVOO, Spanish paprika, and shreds of...

recommended list. The only place in town to go if you enjoy a good fino sherry. The quality of the small plates is excellent, if not uniformly authentic. Good luck in getting a table this weekend, though. Parents Weekend is...

pairings and they worked beautifully. Started with sardines two ways and had that with a fino sherry. Both sardines were fine, the escabeche wasn’t overly vinaigery. Followed with sweetbreads on a warm radicchio salad, had...

de Sanlúcar 1/80 Jurado. You also might like Hidalgo’s Manzanilla Pasada Pastrana, an aged Manzanilla from a single vineyard. Other DRY Sherries worth seeking out from Lustau include (but are not limited to): In the PUERTO...

In the summer, fino sherry (which is served chilled). In the winter, amontillado sherry (served room temp). Or, when I feel like Campari, either a Campari and club soda or, lately, an Americano, which is equal parts Campari, Sweet...

depends upon what kind of cooking you do or want to do... If you’re Asian inclined, you’ll need various rice wines, mirin, Shaoxing, and the like. For more “western” type cooking, fino sherry, dry vermouth,...

I just tried the steaming method that was posted here a little while ago by Melanie Wong. It gave a wonderful sweet result that didn’t need any additional sauce at all. I did spash a little fino sherry into the steaming...

and fino and manzanilla sherries, though they lack the botannical interest of a Lillet. Also consider using an unfortified dry white wine and then adding either a) dashes of a light-colored herbal liqueur like Yellow or Green...

Is that a fino sherry?

Go with some fino and amantadillo sherries.

Ah. Valdespino. Actually that’s the name I was thinking of, I don’t know why I used an “a”. Nice article. Reminded me that my father liked fino sherry - I don’t enjoy it at all.