Silly sherry question

[notamumyetbutoneday]

Simpleton alert...

I have a few recipes which ask for sherry. However I have never drunk or bought sherry in my life and I am bewildered by the choice of different types in the shops.

What type of sherry do I need for cooking?

Thanks

It will depend on the recipe, it should at least say if dry (er, fino, manzanilla, palo cortado) or sweet (oloroso) is required. Some have a dryer, but rich and nutty flavour which would compliment some recipes very well I think.

Sorry, some olorosos have...etc

Amontillado is a richer, darker dry sherry too.

Thanks accidental mum- i will examine the recipes more closely!