. Muscat/Moscato, Sauvignon Blanc, fino sherry, etc., would be less advisable, due to their strong flavours. Ditto white vermouth, though it is OK when all you need is a splash (to deglaze a pan, for example). If you end up buying...

Depends upn where I am . . . . In Madrid, perhaps it’s a refreshing glass of Fino Sherry; in Portugal, perhaps a glass of dry White Porto. In the south of France, it may be a glass of Provencal rosé, while in Paris perhaps...

by shrimp; their oxidized flavour is often described as corn plus fino Sherry; and while smoked pork is a traditional pairing, even the jursassiens admit the wines go well with spicy flavours like curry.

to have quite a reputation among the sweeter sherries. I liked the Puerto Fino, so I’m curious about other Lustau solera blends now.

I am getting ready to make an asian dish in my wok and recipe calls for "medium drinking sherry" and suggestions on brands? Thanks!

of Sonoma Chardonnay 2003 Chianti Rufina ‘Selvapiana’ 2004 Rosemont Diamond Label Shiraz San Patricio Fino Sherry The foods: proscuitto toasted almonds marinara pasta cold tomato toss with pasta, olive oil, salt. heirloom...

of Paris’s L’Arpège. His recipe (in French) in French can be found on the web — www.alain-passard.com/fr/20/11-aiguillette-de-homard.html — while a less pricey adaptation (using fino sherry and olive oil...

My recipe is called Mjeddrah.... but it sounds like the same thing! Mine calls for a bit of Fino Sherry in the recipe. It peps it up quite a bit.

like Marsala, though as long as you use something “heavier” than fino, it will at least have a similar depth of flavor. (AFAIC, if your recipe calls for sweet marsala, you need another recipe, so stick with a a dry...

For what it’s worth, oeno-guru Hugh Johnson likes big bodies whites: Pinot Gris, buttery style chard., Albarinio, Australian Semillon, or, alternatively, fino Sherry.

to the NY Times site and do a search there. (and don’t forget to order fino sherry with your tapas, mmmmm....)

-and-a-half, the result was excellent, and I’ll be trying it again. I drank some Emilio Lustau Fino Sherry with the soup and it was a great pairing. I have a theory that there isn’t a food that doesn’t pair well...

outlying pueblos blancos Cerro de Carambolo (city view) take M-170, M-171, and M-173 from the Plaza de Armas bus station Pavías de Pescado (fried fish in olive oil), and Fino, a bone dry sherry (or Jerez), or manzanilla (with...

with __________ may be different that what I might pair with __________. Champagne would be great with the hors d’ouveres — I might be tempted to serve a Fino sherry, but Champange would be preferred by most people!...

2004 Saumur from Château Yvonne. A Marsanne-Roussanne blend from the Rhône or California in a pinch. I also think it’d be really interesting to taste with a glass of fino or manzanilla sherry or a vin jaune from the Jura,...