I was making a chicken and cream casserole the other day. I had necked all the white wine in the house, so I thought I might try deglazing with some sherry instead. It was good. Very good. In fact it was a bloody revelation.
Here are some other random things you may not know about sherry:
 Apero is now the official name for sherry that is produced in Australia.
The Europeans got themselves in a tizz a few years ago about the word sherry. Sherry is a fortified wine, originally produced in Jerez in Spain. And according to Wikipedia, ‘the word “Sherry” is an anglicisation of Xeres (Jerez).” As a result of a new law, in just the same way as you can’t call any old bottle of sparkle, champagne – you cannot call any old sherry ‘sherry’. It must be produced in the in the proper region, in the proper way.
Where does that leave Australian sherry, we are all wondering? Well, it’s now called apero, a word invented and agreed on by the Australian sherry peeps.
So. If you see apero on a drinks menu, know that there’s some flagon-juice coming your way (kidding, there’s actually some very good apero).
 Sherry makes a delicious sauce or casserole base.
For a lovely steak sauce, cook some mushrooms in a frying pan, then deglaze with sherry and cook out for a minute or two. Add a good glug of cream and simmer for a minute. Wilt in spinach and tarragon (or parsley). Throw in your cooked pasta. Hoe in.
 And a fabuloso cocktail.
Like this delish apero cobbler from the fabbo Kate at The Kitchen Inc. Yes please!
 And it’s an even better aperitif.
It’s winter. You’re cuddled up in front of a wood fire. Get a teeny little vintage crystal glass. Splash in some Amontillado. Savour it. Then proceed to smashing down a T-bone and some buttered greens. Warms the cockles of your heart.
 And best of all, you can use it in dessert.
There’s a quite famous sweet sherry called Pedro Ximenez, and it is super-tasty when added to a dessert. Try this Pedro Ximinez jelly with chocolate and caramel layers. Okay? Okay.
And finally, for all of you wondering how to age sherry in your wine cellar – store it upright. Uh, huh. Now you know.
Are you a sherry fan? Do you have a favourite way to use it?
I use Sherry as a poor man’s Madeira in mushroom risotto – LOVE the flavour!
After cooking pork chops I deglaze the pan with sherry, then add chicken stock, green peppercorns and cream. So tasty!