While we enjoy drinking wine, we don't drink fortified wines at all. Therefore, in buying a bottle of sherry, it's not going to be consumed other than in recipes. Typically, right now, I use a bit of wine to replace the sherry in any recipes that call for it. However, I realize that oftentimes, there is "some little something missing" and I'm sure it's because sherry adds a depth of flavor that wine doesn't.
My question is: as a general rule, when a savory recipe calls for sherry, unless otherwise noted, what kind are they talking about? I'm assuming dry... not sweet or extra dry or extra sweet (like cream).
Another question... in general, can you substitute another fortified wine for sherry? Like Madiera or Marsala? TIA!
My question is: as a general rule, when a savory recipe calls for sherry, unless otherwise noted, what kind are they talking about? I'm assuming dry... not sweet or extra dry or extra sweet (like cream).
Another question... in general, can you substitute another fortified wine for sherry? Like Madiera or Marsala? TIA!