good cooking sherry?

[jackl]

Not very familiar with sherry as a whole, but I would like to find a good one to cook with. Which would be the best category of sherry to use for this purpose? Ideally, it would be one that could last for a good while in the frig and be of the drier variety. Is there such a sherry that would work best for these criteria? I´ve heard that a fino is good for cooking, but would it have any longevity if not used? What about an amontilado? Finally, what about brands? Thanks in advance.

[Innkeeper]

I cook with Taylor Cream Sherry. Now watch me get pummeled!

[Thomas]

It's ok to cook with it, IK, just don't call it sherry...

As for the fino question, I like cooking with Manzanilla or Amantillado. I don't know how long they last in the fridge, because while I cook I usually consume a glass of the stuff. No sherry can last long around my place!

[This message has been edited by foodie (edited 05-31-2003).]

[winoweenie]

I'm not sure whether to answer this or no but technically I don't classify Sherries as SWs'. The are lite amber reds and like the Foodster I use Amontillado usually from Lustau. Prefer their Esquadrillo Rare as it drinks better than their Los Arcos Dry. Shame! Shame! Ik. Boston Cream Sherry!!!!!!! Just whenced You start having confidential in our appointed master moderators up jumps sumpin' like this. As georgie would say " Go to the corner "WW [img]http://205.243.144.43/ubb2/biggrin.gif[/img]

[Georgie]

Giggle, giggle.

[quijote]

Lite amber red? That sounds like an "SR" to me! [img]http://205.243.144.43/ubb2/smile.gif[/img]

[winoweenie]

No such thin' as a SR. Bad Red, Uguulie Red. Nasty Red, but NO SRs'. WW [img]http://205.243.144.43/ubb2/wink.gif[/img]

[jackl]

Thanks everbody for the recommendations. I'll keep an eye out for any of the above mentioned. This board is really a good source for all things wine related. And the commentary can be very entertaining to boot! Talk to you later.