Andy M.
Certified Pretend Chef
Fortified wines can differ greatly from one another. As Jen said, one isn't a flavor sub for the other simply because they are both fortified. They all will last a very long time because they are fortified.
The three most common are dry sherry, dry vermouth and marsala (both dry and sweet). Each has a distinctive flavor.
Sherry is useful as a sub for Chinese rice wine. It's great in mushroom dishes.
Vermouth can be used anytime a recipe calls for a dry white wine. If you have a bottle of wine you want to use, great. If you don't drink wine or don't want to open a bottle just to cook a dish, you can use vermouth.
Marsala has a distinctive taste. Typically, dry marsala is used in savory dishes and sweet marsala is used in dessert dishes. Not a hard and fast rule. Some folks use sweet marsala in savory dishes.
The point is, you can buy and store these wines and have them on hand for the occasional use without fear they will become vinegar. I have one of each in the kitchen. Can't tell you how long they've been there.
The three most common are dry sherry, dry vermouth and marsala (both dry and sweet). Each has a distinctive flavor.
Sherry is useful as a sub for Chinese rice wine. It's great in mushroom dishes.
Vermouth can be used anytime a recipe calls for a dry white wine. If you have a bottle of wine you want to use, great. If you don't drink wine or don't want to open a bottle just to cook a dish, you can use vermouth.
Marsala has a distinctive taste. Typically, dry marsala is used in savory dishes and sweet marsala is used in dessert dishes. Not a hard and fast rule. Some folks use sweet marsala in savory dishes.
The point is, you can buy and store these wines and have them on hand for the occasional use without fear they will become vinegar. I have one of each in the kitchen. Can't tell you how long they've been there.