dry sherry.

Per 100g, dry sherry contains approximately 134 calories and 4.1g of carbohydrates. It has negligible protein (0.1g) and no fat. The calorie content primarily comes from alcohol and residual sugars.

Traditional sherry production often involves fining agents like gelatin, casein, or egg whites, which are animal-derived, making many sherries not vegan. However, some producers use vegan-friendly fining methods or no fining at all, so it's best to check the label or contact the manufacturer for specific brands.

Dry sherry has a complex, nutty, and sometimes saline flavor profile with notes of almond and dried fruit. In cooking, it's a versatile ingredient used to deglaze pans, enhance sauces, marinades, and soups, and add depth to dishes like consommé, mushroom dishes, and certain stews. It's particularly popular in Spanish and French cuisine.

For a non-alcoholic substitute, chicken or vegetable broth with a splash of red wine vinegar can mimic some of the savory and acidic notes. For an alcoholic alternative, dry white wine or vermouth can be used, though the flavor profile will differ slightly. Avoid 'cooking sherry' as it often contains added salt and preservatives.

Unopened bottles of dry sherry should be stored upright in a cool, dark place away from direct sunlight and temperature fluctuations. Once opened, dry sherry should be tightly re-sealed and stored in the refrigerator to slow down oxidation and preserve its flavor.

Once opened, dry sherry will gradually lose its freshness and flavor due to oxidation. When refrigerated and tightly sealed, it typically remains good for about 2-4 weeks. While it won't spoil in a harmful way, its nuanced flavors will diminish over time.