Manzanilla sherries are gossamer-light. Each has a unique character that comes partially from place of origin, and partially from the thick layer of flor yeast that blankets the wine during fermentation, protecting it from...

By request, I’m posting my hazily remembered first experience with manzanilla sherry, when I was able to sample both the La Gitana and La Cigarrera manzanillas side by side at Manhattan’s Tia Pol. Both were lovely and quite...

Keep these around with some vodka for an instant tail hour.

Manzanilla fino is the entry point into a new world.

Manzanilla recalls brine and minerals.

Help Chowhounders! A recipe for the soup I am making calls for adding a "dry sherry" at the end, but I don’t know jack about sherry. Can anyone give me some brand specific sherries that are “dry” and not too...

of sherries also. Nothing like a chilled glass of manzanilla with some white anchovies or salted almonds on a hot summer afternoon. http://www.sherry.org/

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).

You find them sweet because you are buying sweet sherry's. About 99.9999% of the sherry that’s sold in the states is nasty, sickingly sweet cream sherry suitable only for old ladies in stuffy parlors. Seek out Fino,...

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,...

I am making a skirt steak with chimmichirri sauce and the recipe calls for sherry wine vinegar. Not much, about 2/3 cup, but I don’t have the SW vinegar, instead I have Sherry cooking wine. Will it come out the same? Or...

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...

. While they are not always consistent, they are the real thing and good for drinking as well as cooking. Other brands are La Gitana, Lustau, and Barbadillo — but these are more expensive. Types of sherry: fino is the...

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...

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...