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 ...

Stir in sherry, thyme, and nutmeg, and cook, stirring occasionally, until sherry has evaporated, about 2 minutes. Remove pan from heat. Season duxelles with salt and pepper to taste.

Add shallot to skillet over medium-high; cook, stirring often, until softened, about 1 minute. Add ras el hanout; cook, stirring constantly, until fragrant, about 10 seconds.

Food & Cooking. On Wine; The Drink of the Summer Is an Icy-Cold Glass of Dry Sherry We’ve been overlooking this delicious white wine—ideal for summer sipping and snacking—for far too long.