This sherry is horrible

[Dilbertian]

I like a nice Manzanilla sherry, dry, smooth and yeasty. But this bottle I've just opened is horrible. It tastes like cheap dry white wine, just stronger. I've never had this one before, so I've no idea whether it's a bad batch or just not to my taste.

Any suggestions what I can do with it? I usually use disappointing white wine in cooking, for poaching fish or chicken, for example. Would sherry work for that?

Pour it into an ice block frame and freeze.

It will be fine for any of your winter casseroles and gravies.

And Chinese meals, in place of rice vinegar

I've never tried cooking Chinese food. An excuse to try it out!

I often use dry sherry in place of white wine for cooking. It isn’t quite the same but does the job.