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Cooking with sherry. How long do you keep the bottle for after using it?

I occasionally cook with a recipe that calls for a few tblsps of sherry. I run out, buy a bottle, and then a few months go by until I need to use it again. I have no plans to drink it so it just sits in the fridge until I need a few more spoonfuls. How long does a bottle keep in the fridge? If it isn't too long, what do you do in order to not have to buy a whole bottle every time you just need a bit of it?

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  1. I buy a bottle about every six months. Use it only for cooking so the rest of the time it sits in the frig. Works for me.

    1. Dunno how long it'll last. Mrs H drinks it as an aperitif from time to time, so there's always a bottle in the cupboard. We probably buy a bottle every three months or so.

      1. You have it backward. Develop a taste for sherry and occasionally use it for cooking.

        1 Reply
        1. re: Akitist

          Shhhhhhh. Nothing to see here, folks. The only stuff worth drinking are overpriced Cali cabs and their globalized cousins. Just keep buying the cooking sherry on odd occasions and leave the other stuff to we old maids and stuffy british gents who can't believe the deals we're getting.

        2. For your purposes it will keep indefinitely. Some places talk about using it up within a matter of weeks or less, but they are concerned about optimal flavor for drinking.

          2 Replies
          1. re: paulj

            Oh thanks, because I just used some in a grave and the bottle expired July and it has been opened a year or two.

            1. re: texas_glenda

              If you are all ready in the Grave, I wouldn't worry about it at all! ( - 8

          2. It will definitely last, closed tightly in the fridge, until the next time you use it for cooking.
            But sherry can be substituted with dry red or white wine, wine vinegars, chicken stock and white vinegar in equal amounts, orange juice, and some even say, vanilla extract.

            4 Replies
            1. re: healthybeet

              Orange juice for sherry? I can't imagine that giving you the same flavor.

              1. re: escondido123

                I agree...OJ certainly wouldn't be a very good substitute, neither would the vinegar in that concoction.

                For cooking, I stay away from the "cooking sherry" in the supermarket which has salt added to it. I buy inexpensive Gallo or Taylor sherry and use that. It doesn't sit in my cupboard for very long, but even if it did I wouldn't worry about it. At 16+% alcohol it has prety good keeping quality and since sherry typically already has a slightly oxidized tang to it, that's not a worry either.

                At less than $6 for a 750ml bottle of inexpensive sherry, I cant see any point in using substitutes (unless of course there is an issue with having alcohol in the house).

                1. re: The Professor

                  Taylor, that's the one I always end up buying.

                  1. re: michele cindy

                    Gallo and/or Taylor dry sherry are considered condiments in my shelf; right next to the Lee & Perrins, Old Bay, Tabasco, Colemans, Maggi et. al. venerable brands...