Why I Always Have a Bottle of Sherry in My Kitchen

I nearly always have a bottle of dry sherry in my kitchen, and no, it's not just for tippling while cooking. Here are a few reasons why I keep this lovely, inexpensive wine around all the time:

First, a quick refresh of a primer on sherry: Sherry is a fortified wine, meaning that it is fortified with a neutral spirit, which makes it both higher in alcohol and longer-lasting. Sherries range from very sweet to quite dry, and these drier sherries are phenomenally food-friendly. They have been making a comeback but they are still quite inexpensive; I buy dry sherry at Trader Joe's for less than $7 a bottle.

And here is why I buy it frequently and keep it around all the time:

Sherry is one of the best choices for deglazing and for sauces - Making a roast or a pork chop or two? Maybe some seared chicken breasts? Have a lot of crispy browned goodness stuck to the pan? Pour in a splash of sherry and make a quick pan sauce. The flavors of dry sherry complement everything from pork to chicken to shellfish. It's my go-to bottle when I need to make an impromptu pan sauce.

Unlike other white wines, sherry lasts a long time - Because sherry is fortified it lasts longer than an opened bottle of regular red or white wine. The drier styles keep for over a week in the fridge; I've kept manzanilla sherry for three weeks without too much noticeable drop in flavor.

Sherry is a very good deal - Like I said above, sherry tends to be quite inexpensive. Even a nice dry sherry won't set you back too much, and I find that even the cheapest ones (think, $4 like the passable Taylor sherry pictured above) can be very drinkable. Some of my favorite sherries are still under $15.

Sherry is good for drinking, too - Unlike a super cheap bottle of white wine that you might buy to cook with, inexpensive dry sherry is also good for drinking. (Just make sure you don't accidentally buy "cooking sherry" which may have salt added to it.) A glass of sherry is beautiful with a salad, some cheese, nearly any meal.

Those are my reasons why sherry has become my go-to cooking wine. Do you cook with sherry? What do you like to do with it?

More on sherry:
• Why Sherry Is So Extraordinary
• Recipe: Sherry-Garlic Soup with Smoked Paprika
• Recipe: Sherry Vinaigrette
• A Safe Bet: Sherry and Cheese. Together.

(Image: Faith Durand)

Comments (13)

In winter, I keep a bottle of amontillado around for sipping, but it also makes the most amazing mushroom sauce--with mascarpone cheese and atop egg noodles.

My problem with sherry or other wines, even fortified ones, is I just don't know how long they last. I am weary buying and opening any bottle of sherry or port for cooking because if I see it again in my fridge 3 months later, I think it might be gross so I toss it out.

Keep in mind that Australian sherries are now sold under the name "Apera", due to trademark disputes with Spain. They're still excellent.

I usually buy a bottle of sherry during the fall for the first French Onion Soup, then keep it around and enjoy sipping it/cooking with it until it's gone. And then I don't buy it again unless I'm making FOS again and have run out.

Sherry vinegar is a permanent staple in my house, however. Great salad dressing, goes great with mustard dressings, mayo dressings, vinaigrettes, everything.

I've been on a mission to spread my dad's easy, easy, easy recipe for sherried mushrooms. They're perfect for spooning on a grilled steak or even fancy tenderloin for guests. Maybe especially when guests are coming over since it is such an easy side dish... we'd even have some on Thanksgiving with the turkey.

In a 2-3 qt. pot put:
1 - 2 lbs. fresh mushrooms
2 T. butter
2 T. soy sauce
2 T. dry sherry

The pot can sit like this for hours. When you're ready just turn the heat on med-high and steam. They're ready in about 10 min. Slightly softened mushrooms with a lovely sauce. Yum.

I use sherry so much in cooking! Much more than white or red wine. It tastes so good (to drink too!) and just like you said, its dirt cheap and lasts forever.
Never forgot the time my then boyfriend/now husband got me Sherry to cook with at the store without me and got hideous "cooking sherry" I always sneak a little swig while cooking and almost gagged on nasty salt watery mess!

I use marsala instead of sherry, same idea.

Interesting post!
I understand that you are saying I can use dry sherry as a substitute for white wine, e.g. in a roast chicken, but do you think it also substitutes for red wine? This idea is pretty ingenious.

Is it possible to freeze sherry? I have a kosher kitchen and only drink kosher sherry, which can be hard to find. I would love to freeze it in an ice cube tray and just deglaze with a sherry cube every now and again.

Thanks doll,
The Glamorous Housewife

@lazy_lurker it really depends on the dish. I've used it to deglaze a pan after roasting lamb, to great results. But would I substitute it for Cab or Chianti in a hearty ragu? Nope.

What about creme sherry? Can you cook with that? I love the flavor!!

@The Glamorous Housewife You could try it, but I'd imagine that the high alcohol content would keep it from freezing properly...

@thill-- I say go for it, especially since you love the flavor. I rarely buy dry wines (though I don't go in for the cloyingly sweet moscatos and such my in-laws love), so whenever a recipe calls for a dry wine, I just use whatever I have. It's always worked out fine.