Sherry is a fortified wine that originates from Spain. It is made from white grapes grown near the town of Jerez de la Frontera in Andalusia, Spain. Sherry gets its unique flavor from a solera system of aging, where wines from different vintages are blended together. This results in complex nutty, dried fruit flavors.
Sherry has become an increasingly popular cooking wine over the last decade. Its rich, concentrated flavors can enhance sauces, soups, braises, and desserts. However, like any wine, sherry does not last forever. So can you still use sherry that has been opened for a while in cooking? How can you tell if sherry has gone bad? And does old sherry change the flavor of recipes?
Does Sherry Go Bad?
Yes, opened bottles of sherry can eventually go bad, just like regular wine. How long sherry lasts depends on the type:
| Type of Sherry | Shelf Life Once Opened |
|---|---|
| Fino or Manzanilla | 2 – 3 weeks |
| Amontillado or Oloroso | 4 – 6 weeks |
| Cream | 3 – 4 months |
| Pedro Ximénez | 4 – 6 months |
The more delicate types like Fino will go bad sooner, while sweeter styles last longer in the fridge. Sherry is fortified, which helps preserve it, but it still oxidizes slowly over time.
So what are signs that sherry has gone off? Here’s what to look for:
– Loss of aroma and flavor – if the vibrant, nutty notes have faded, it’s past its prime.
– Vinegary, acetone smell – this indicates too much oxidation.
– Cloudiness – particles in the wine are a red flag.
– Mold on top – any fuzziness is a sure sign it’s gone bad.
If your sherry displays any of these traits, it’s best to discard it. But if it just tastes weaker and a little more oxidized, it may still be fine for cooking.
Does Cooking with Old Sherry Affect Flavor?
Aged, oxidized sherry can definitely change the flavor profile of recipes you use it in. However, this isn’t necessarily a bad thing.
The nutty, complex flavors in sherry come from oxidation and interaction with oxygen. As it ages and oxidizes further in the bottle, these flavors intensify. The aromas and taste become more concentrated.
So while old sherry loses its fresh fruitiness, it becomes more intensely nutty and umami-rich. These flavors add excellent depth and savoriness to pan sauces, stews, soups, chilies, and more. The fortified alcohol also brings a pleasant warming quality.
Here are some ways oxidized sherry can enhance dishes:
– Risotto – aged sherry gives an incredible nutty richness.
– Beef stew – sherry adds a deep meaty umami flavor.
– Pork tenderloin – a glaze with old oloroso or PX sherry provides sweetness and complexity.
– Butternut squash soup – just a splash of amontillado adds lovely aromatic notes.
– Chili – Pedro Ximénez or cream sherry lend a touch of sweetness.
– Pan sauces – nutty oxidized sherry gives depth and sheen.
The key is using just small amounts, like a quarter cup at most. This prevents the strong oxidized flavors from overwhelming the dish. A little goes a long way!
Also keep in mind that salty fino or manzanilla sherries will make dishes taste overly salty, so switch to amontillado or oloroso for cooking. And stick to nutty, oxidized styles – old sweet cream or PX sherries may taste cloying.
Tips for Cooking with Old Sherry
Follow these simple guidelines to use past-its-prime sherry successfully in your cooking:
Store Sherry Properly
After opening, be sure to recap the bottle tightly and refrigerate sherry. The cool environment helps slow oxidation and prolong its life.
Use Your Senses
Give the sherry a smell and taste before adding it to food. If it smells or tastes unpleasant, it’s best not to use it. Trust your senses!
Use a Small Amount
A splash or quarter cup of aged sherry is all you need to impart flavor. Too much can overwhelm.
Pick Nutty Styles
Amontillado, oloroso, or palo cortado are good cooking sherries. Their nuttiness complements savory dishes.
Skip Very Sweet Types
Very sweet cream and Pedro Ximénez sherry can taste cloying when oxidized. Avoid using them.
Add it Early
Get the most flavor by adding sherry early on, such as when sautéing aromatics or vegetables.
Reduce Alcohol
If the sherry taste is too boozy, cook it down for a few minutes to mellow the alcohol.
Use Acid
Brighten up dishes with a splash of lemon or vinegar to balance aged sherry’s flavor.
Sherry Substitutes
If you don’t have sherry on hand, don’t want to use oxidized sherry, or need a non-alcoholic substitute, these options can work well:
Dry White Wine
For savory dishes, dry white wines like Sauvignon Blanc or Pinot Grigio provide acidity. Use 3/4 cup wine for 1/4 cup sherry.
Chicken or Vegetable Broth
Broth mimics the rich, umami-forward flavor of sherry, without the alcohol. Use 1 cup broth per 1/4 cup sherry.
Apple Cider or Grape Juice
For sweetness in desserts, apple cider or unsweetened grape juice offer a pleasant fruity flavor. Use equal amounts.
Vinegar
A splash of good sherry, red wine, or champagne vinegar can provide acidity and bite. Start with 1 tbsp per 1/4 cup sherry.
Worcestershire Sauce
Add umami flavor to savory dishes with just 1/2 to 1 tsp Worcestershire sauce in place of sherry.
Mushroom Soaking Liquid
Saute mushrooms in wine or broth, then use the flavorful strained liquid instead of sherry.
Beef or Chicken Stock Concentrates
Whisk a tsp of paste/concentrate into pan sauces and stews to replace sherry’s rich meatiness.
Caramelized Onions
Onions cooked until deeply golden brown contribute sweetness similar to oxidized PX or cream sherry.
Cooking with Different Types of Sherry
Sherry comes in many styles, each with their own characteristics. Here’s an overview of popular cooking sherries and which foods they work best with:
Fino
This crisp, dry style has tangy acidity and salinity that pairs well with seafood, light meats, veggies, and cheese:
– Seafood chowders, risottos, and pan sauces
– Chicken or fish sautés
– Mushroom or asparagus dishes
– Cheese fondues or tomato soup
Manzanilla
Manzanilla is a light fino sherry from Sanlúcar de Barrameda. Its delicate nature suits similar foods:
– Poached fish or shrimp
– Gazpachos, ceviches
– Steamed mussels or clams
– Salads with fruits, nuts, and cheese
Amontillado
Medium-dry with a nutty character, amontillado enhances rich meats, stews, and vegetable sides:
– Beef or lamb braises
– Roast chicken, pork, or turkey
– Hearty bean and lentil dishes
– Roasted or grilled vegetables
– Squash and pumpkin soups
Palo Cortado
This rare style combines amontillado’s nuttiness with oloroso’s body. It excels in bold dishes:
– Cassoulets, meaty stews
– Game meats like venison, boar, or duck
– Mushroom risottos or pastas
– Caramelized onion tarts
Oloroso
Full-bodied oloroso has intense nutty flavors that suit hearty meats and game:
– Pot roasts, beef bourguignon
– Braised lamb shanks
– Wild bird confit
– Elk, bison, or venison chili
Pedro Ximénez (PX)
Sweet, sticky PX adds raisiny richness to desserts:
– Chocolate or coffee cakes and ice creams
– Bread puddings
– Poached pears
– Pecan or walnut pies
– Fruit compotes
Cream
Sweet blended cream sherries also excel in sweeter dishes:
– Panna cotta or crème brûlée
– Berry trifles
– Cheesecake
– Pumpkin or sweet potato pie
– Gingerbread
Cooking Tips for Common Sherry-Based Dishes
Want to cook with sherry but not sure where to start? Here are tips for incorporating it into some classic recipes:
Seafood Stew
– Spoon a little dry fino or manzanilla sherry over fish or shellfish right before serving. This enhances flavor and keeps the stew from becoming too salty.
– For broth, simmer shells and fish bones in water with a dash of sherry, garlic, onions, tomatoes and herbs. The sherry’s acidity helps extract flavors.
– Stir in 1-2 tbsp cream sherry at the end for sweetness, in place of heavy cream.
French Onion Soup
– Add 1/4 cup dry amontillado sherry to the onions as they caramelize. This boosts their richness and sweetness.
– For a touch of color and sherry flavor, add 2 tbsp of pale, dry fino sherry to the broth.
– Drizzle a spoonful of oloroso over the bread and cheese topping just before serving for complexity.
Coq Au Vin
– Marinate chicken pieces briefly in a mix of 1/4 cup sherry, herbs, and oil to impart flavor.
– Use amontillado, palo cortado or oloroso to deglaze the pan and add body to the sauce.
– For a thicker sauce, finish with a swirl of butter whisked with a tbsp of flour paste (beurre manié) and a splash of sherry.
Pork Tenderloin with Pears
– Saute pork medallions in butter and shallots splashed with 2 tbsp PX sherry for sweetness.
– Deglaze pan with 1/4 cup amontillado sherry and chicken stock after searing pork.
– Serve pork topped with sliced pears poached in PX sherry, honey and cinnamon.
Sherry Vinaigrette
– Whisk 2 tbsp sherry vinegar with 1 tsp Dijon mustard, 1 small minced shallot, 3 tbsp olive oil, and a splash of dry fino or manzanilla sherry.
– For fruit salads, use an aged, oxidized PX or cream sherry for sweetness in place of some of the oil and vinegar.
– Shake up the flavors by substituting walnut, hazelnut, or pecan oil for some of the olive oil.
Common Cooking Sherry Questions
If you’re new to cooking with sherry, here are answers to some frequently asked questions:
What’s the difference between cooking sherry and drinking sherry?
There’s no real difference – “cooking sherry” is just a marketing term. Any type of sherry can be used in cooking. Don’t buy so-called cooking sherries – they have added sodium and preservatives. Stick to quality drinking sherries.
Can I use Chinese rice cooking wine instead of sherry?
Rice wine has a very different flavor from sherry, but yes, you can substitute it equally in Asian recipes. Add it at the same stage you would use sherry.
Is dry Marsala a good sherry substitute?
Yes, Sicily’s fortified Marsala wine makes an excellent stand-in for nutty oloroso or amontillado sherry in cooking. Use a dry style, not sweet.
Can I use a fortified wine like Port instead of sherry?
Port is too sweet and fruity to properly substitute for dry sherry in savory dishes. Stick to similar oxidized fortified wines like Madeira or Marsala.
Is it ok to just leave out the sherry from a recipe?
If avoiding alcohol, you can leave out sherry, but the dish may lack its complexity. Use broth or pan juices for savory recipes, or fruit juice in sweets.
Conclusion
While old sherry isn’t ideal for drinking, the cooked-down concentrated flavors can be a boon in savory cooking applications. The key is using just small amounts of sweeter, oxidized styles of sherry like amontillado and oloroso. A little splash of aged nutty sherry can add wonderful richness, depth, and umami character to pan sauces, braises, soups, and stews. With proper storage and careful use, sherry can be a versatile, long-lasting ingredient in your kitchen.
