Q: I have a recipe that calls for sherry. What should I use?
Claire B.
Decatur, Illinois

A: Whatever you do, do not buy anything labeled "cooking sherry," which is adulterated with loads of salt. Remember the golden rule when it comes to cooking with wine: Don't ever cook with a wine you wouldn't drink.

Here's the skinny on sherry. It's a fortified wine made in southwest Spain, specifically in Andalusia. There are five basic styles of sherry, ranging from dry to sweet: Manzanilla, Fino, Amontillado, Oloroso, and Cream, which is the sweetest). Manzanilla and Fino should be served chilled with appetizers, while Oloroso and Cream are served after dinner at room temperature.

My advice is to visit your local wine store or market and look for sherry (probably in the Fino range) from producers such as Tio Pepe, Dry Sack, or Emilio Lustau. You don't have to spend a lot, but just make sure the Sherry is from Spain.