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All that glitters is not Cognac or Armagnac.

Manzanilla fino is the entry point into a new world.

A shot of cask-strength whiskey warms you up in cold weather.

Crispy duck breast pairs nicely with persimmons in this autumnal salad.

Crostini of d’Affinois and Drunken Figs

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...

Gordon Ramsay has a confession to make: He creams for Whoppers.

with modern food, loaction witha view, if possible, not too formal, but formal enough for the occasion. We tried Oloroso, but they wanted 8000 pounds BEFORE food to reserve the room – that is out of our price range. Thanks!

or Malvasia, but otherwise made in a very similar fashion. Oloroso sherry can be very tasty with eg. nut-flavored gelato, as well. Gingerbread and pumpkin seem to bring out the best in sweet Madeira, by contrast.

What you are looking for is an "Oloroso" style sherry. It has a dark brown colour and walnutty flavour. The LCBO has one by Lustau, which is a very good house. I shop at the Summerhill LCBO and they generally have a good...

of mine recommended Oloroso, which we have reservations for on Sun. Also been recommended either Fishers in the City or Mussel Inn. Has anyone been to either of these and can recommend one or the other? Also, any good tail bar...

I am headig to Edinburgh for a few days next month and am planning on hitting Oloroso and at least one other must do. Im looking for recs on any lesser known (and less expensive) but still yummy restaurants for either lunch or...

make them or procure them, try using some soaked in Oloroso sherry for the base of a trifle. Really very nice indeed S Link: http://www.angelfire.com/me/marmalade/marmrecipe.html

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...