Instead of using the bland, mass-produced California “sherry” that sits on the bottom shelf of your local grocer, you could be using high quality, delicious stuff from a Jerez icon.  Founded in 1821, Barbadillo is without question Sanlucar de Barrameda’s most iconic producer of Sherry.  The thing we appreciate most about Barbadillo is that they’ve remained staunchly committed to tradition in the face of continued growth – Base wines are all still fermented in house through the company’s network of sixteen historic bodegas and the variety and depth of their soleras is breathtaking.

Barbadillo NV Manzanilla – $10 SRP

Cook with it and drink with it at once with what many call the best food/wine combinations on the planet – Manzanilla sherry with garlic prawns.  This Sous Vide version from the genius minds over at Serious Eats is basically insane so just hit it now.  Sous vide shrimp with garlic, sherry, and smoked paprika recipe (Serious Eats) 

Barbadillo NV Fino – $10 SRP

Dry, light and elegant on the palate, with hints of almond due to the solera maturation in seasoned oak.  Clean, and crisp finish.  Marinated artichokes with prawns and fino sherry (Saveur)

Barbadillo NV Amontillado – $10 SRP

Classic Amontillado nuttiness here. Plenty of hazelnuts and a little caramel, there is definitely some sweetness here but is not cloying as some sweeter Sherries can be.  Imagine roasted chicken.  Heck, use it with your roasted chicken gravy!  Chicken with sherry, garlic, and peppers (Telegraph UK)

Barbadillo NV Oloroso – $10 SRP

Aromatic and flavorsome, this dry Oloroso Sherry from Barbadillo is the result of the very long maturing process in the traditional Solera System.  Brits love some oloroso, and is is a classic component for a proper cottage pie.  Cottage pie with shallots and sherry (Serious Eats)

Barbadillo NV Cream – $10 SRP

A full, sweet and aromatic sherry. Well rounded, with a dark, mahogany color. Smooth and very intense on the palate. It is a blend of old dry Olorosos and sweet Pedro Ximenez matured in the solera system for seven years.  It isn’t an obvious choice for cooking but actually can work very well – The community at Chowhound was bouncing ideas back and forth a while back, we tried the poppy seed cake angle and it worked well

Barbadillo NV Pedro Ximenez – $10 SRP

PX is a very special style of Sherry, made not from Palomino but from Pedro Ximénez grapes which are also partially dried so that in fact the wine is made from raisins, meaning it is dramatically dark, rich, thick in texture and filled with lusciously sweet flavors. From walnuts and orange to prunes and plump, liquidized raisins, it is fabulous stuff and a small amount goes a long way due to its decadence.  When vanilla ice cream meets booze, what could go wrong? (Washington Post)

Barbadillo NV Amontillado “Principe” – $40 SRP

Sometimes (hopefully in your case daily), life calls for a little luxury.  Why not go full throttle and cook lobster with a 12 year bone dry heirloom Amontillado?  Creamy lobster newburg (The Spruce Eats)