A dry, fortified wine made in Andalucía in southern Spain. Fino and manzanilla are the main styles.
Sichuan pepper beef stir-fry
Red-cooked pork belly
'Dragon prawn' noodles
Prawn dim sum
Creamy tomato soup
Chinese pork potsticker dumplings
Sage and parmesan palmiers
Chorizo tapas
Mary Berry’s tipsy trifle
Christmas pudding trifle
Mincemeat trifle
Christmas trifle
Almondy mince pies
Once opened, fino and manzanilla should be kept chilled and drunk within two days. Other dry styles may keep for a few days longer.
Fino and manzanilla are perfect accompaniments to Spanish food and soups of many styles. The two can be used interchangeably in cooking and are well suited to steaming mussels and other shellfish, or as an ingredient in soups.
Some amontillado, oloroso and palo cortado sherries are also dry (read the label or taste first). These taste great with charcuterie or cheese and are excellent added to poultry dishes.
If a recipe calls for ‘Chinese cooking wine or dry sherry’, fino or manzanilla are good substitutes; sweet sherry is not.
Article by Susan Low
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