I am all about Sherry right now. It's great to cook with---both in the pan and in your mouth---is super affordable, easy to keep around, and is super versatile. I baked a pie with a dry sherry this week, and it was phenomenal! Even this cheap Lustau Amontillado (slightly sweet) tastes delish as a chilled apéritif while marinating mushrooms to juicy perfection. I often prefer sherry over the use of white or red wines throughout the cooking process due to it's amazing viscous texture with complex sweetness and salinity that makes for some kick-ass deglazing. Yummy!
And, though I've never owned a proper ice bucket, I find my french press looks quite dapper as an alternative for chilling split bottles. Cute!
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