Once opened, fino and manzanilla should be kept chilled and drunk within two days. Other dry styles may keep for a few days longer.


Fino and manzanilla are perfect accompaniments to Spanish food and soups of many styles. The two can be used interchangeably in cooking and are well suited to steaming mussels and other shellfish, or as an ingredient in soups.

Some amontillado, oloroso and palo cortado sherries are also dry (read the label or taste first). These taste great with charcuterie or cheese and are excellent added to poultry dishes.

If a recipe calls for ‘Chinese cooking wine or dry sherry’, fino or manzanilla are good substitutes; sweet sherry is not.