Tried out a new chicken dish last night that directed me to deglaze the pan with either dry sherry or white wine. That got me thinking about various wines I use in cooking, and I realized that I always use the alternative when one is offered for sherry.
In fact I've never used sherry in my cooking and I've never even tasted sherry on its own. I do buy and use marsala, port, calvados, other brandies, liquers, and red and white wines. But I have never purchased sherry.
So tell me...am I missing out on great flavor? Does sherry impart a very different flavor than white wine? What does sherry taste like? In a nutshell, why should I use sherry? Thanks in advance!
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