Dry sherry

Dry sherry is a type of fortified wine originating from the Jerez de la Frontera region in Andalusia, Spain. It is characterized by its dry flavor, slightly saline with notes of nuts, almonds, and a slight oxidative touch. Its production process includes biological aging under a layer of yeast called "flor," which gives it its particular freshness and aromatic complexity.

In cooking, dry sherry is highly valued for its ability to enhance flavors in sauces, stews, seafood, and poultry dishes. It is used both for deglazing pans and for marinating or adding depth to broths and reductions.

Among its properties, dry sherry provides a moderate alcohol content and antioxidants derived from its aging process, although its primary function in gastronomy lies in its unique flavor and aroma rather than direct nutritional benefits.

In some Latin American countries, dry sherry is also known simply as sherry wine or, sometimes, as Jerez wine. However, the term "dry sherry" is the most common to differentiate it from other sweeter or semi-sweet varieties of sherry.