"JOHN CZEPKOWSKI" wrote ......
>
> What is the difference between Cooking Sherry vs Dry Sherry.

From Wikipedia ..

"Sherry is a fortified wine, made in and around the town of Jerez, Spain and
hence in Spanish it is called "Vino de Jerez".

Spanish producers have registered the names Jerez / Xérès / Sherry and will
prosecute producers of similar fortified wines from other places using the
same name.

According to Spanish law, Sherry must come from the triangular area of the
province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de
Santa María.

However the name 'Sherry' is used as a semi-generic in the United States
where it must be labeled with a region of origin such as American Sherry or
California Sherry.

Sherry differs from other wines because, after fermentation is complete, it
is fortified with brandy.

Because the fortification takes place after fermentation, all natural
sherries are dry; any sweetness is applied later."

Effectively, there is no such thing as "Cooking Sherry". No producer would
make a product deliberately "downgraded" so that a product would not be
suitable for drinking.

Similarly, I would never consider using *any* wine in my cooking (be it
sherry or otherwise) which I would not be prepared to drink, in its own
right.

Of course (I am making an assumption) you *may* live somewhere where some
sort of cheap, semi-generic, fortified abomination may be marketed as
"cooking sherry".

IMHO (and brand me elitist if you will!), if you have an ounce of pride in
what you are preparing, I would not be using this type of "stuff" in
anything I prepared.

--

st.helier