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Dry Sherry

Dry Sherry is a fortified wine with a rich history, primarily used in cooking to add depth and nutty flavors to a variety of dishes. It is not bound by seasonality due to its preservation process and is available year-round. Dry Sherry is a key ingredient in Spanish cuisine, particularly in dishes like soups, stews, and as a deglazing agent for pan sauces. It's also used in some Asian recipes, adding complexity to stir-fries and marinades.
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Dry Sherry Synonyms

  • Fino
  • Manzanilla
  • Amontillado
  • Oloroso
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Different Forms/Types of Dry Sherry

Bottled

Dry Sherry is commonly found in bottles, varying in size from small to standard wine bottle volumes. It is the most traditional and widely used form.

Cooking Sherry

A version of Sherry often found in grocery stores, Cooking Sherry has added salts and preservatives, making it less suitable for drinking but convenient for many recipes.

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How to Choose Dry Sherry

When selecting a Dry Sherry, opt for bottles labeled as 'Fino', 'Manzanilla', 'Amontillado', or 'Oloroso', which indicate the style and dryness level. Avoid Cooking Sherry if possible, as the added salts can affect the taste of your dish. Look for a Sherry with a Denominación de Origen (DO) from Jerez, Spain, to ensure authenticity and quality. The age of the Sherry can also be a factor; VORS (Very Old Rare Sherry) indicates that the Sherry is at least 30 years old and often of higher quality.
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Cooking/Prep Tips for Dry Sherry

Dry Sherry is a fortified wine that can add depth and complexity to a variety of dishes. When cooking with Dry Sherry, it's important to consider its alcohol content, which can add a rich flavor to sauces and stews but should be cooked off to avoid an overpowering alcohol taste. To do this, Sherry should be added early in the cooking process, allowing it to simmer and reduce, which concentrates the flavor while evaporating the alcohol. Be mindful of the salt content in your dish when using Sherry, as it can be quite salty. For deglazing, add Sherry after sautéing your aromatics and proteins to lift the fond (browned bits) from the bottom of the pan, creating a flavorful base for your sauce or gravy.
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Shelf Life of Dry Sherry

Store unopened bottles of Dry Sherry in a cool, dark place, ideally at a consistent temperature. Once opened, Sherry should be kept in the refrigerator to slow down oxidation. Fino and Manzanilla styles should be consumed within a week, while Amontillado and Oloroso can last several weeks due to their longer aging process. Always seal the bottle tightly after use. For Cooking Sherry, follow the same refrigeration guidelines, and use within a few months for best flavor.
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Recommended Brands for Dry Sherry

Fino: Tio Pepe

Oloroso: Gonzalez Byass

Manzanilla: La Gitana

Amontillado: Lustau

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Cooking Techniques for Dry Sherry

Deglazing: This technique involves adding Dry Sherry to a hot pan to lift the fond, which are the caramelized bits of food left after sautéing. The acidity and alcohol in Sherry make it an excellent choice for deglazing and building complex sauces.

Reduction: Reducing Sherry concentrates its flavors and cooks off the alcohol. This is done by simmering the Sherry in a saucepan until it has decreased in volume, which intensifies its taste and sweetness.

Marinating: Dry Sherry can be used in marinades to tenderize proteins and infuse them with flavor. The alcohol acts as a carrier for other flavors in the marinade, helping them to penetrate the protein more effectively.

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Dry Sherry Nutritional Information (100g)

  • fat: 0 g
  • fiber: 0 g
  • sugar: 0.8 g
  • protein: 0.37 g
  • calories: 134 kcal
  • carbohydrates: 5.6 g
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Flavor Combinations

Dry Sherry pairs exceptionally well with ingredients that complement its nutty and slightly sweet profile. It works beautifully with mushrooms, enhancing their earthiness. Seafood, particularly shellfish, is often cooked with Sherry to add a touch of elegance. In Spanish cuisine, Sherry is a classic pairing with aged cheeses like Manchego. It also complements rich poultry dishes and can be used to balance the flavors in creamy soups and sauces. Herbs and spices such as thyme, rosemary, and saffron are natural partners for Sherry, as are almonds and olives, which echo its nutty notes.
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Allergen Information

Sherry contains sulfites, which are common allergens. Individuals with a sensitivity to sulfites may experience allergic reactions. As with any alcohol, it should be consumed in moderation.