When it comes to Sherry wine vinaigrette, the rule (and it’s a very loose rule) of thumb for making a vinaigrette is three parts oil to one part vinegar. This rule poses problems, since the intensity of any given vinegar (and oil to a lesser degree) varies greatly. But it is a good starting point. One should never serve homemade vinaigrette without tasting it first to ensure a balance between oil and vinegar.

Try a splash of sherry vinegar on grilled asparagus, steamed greens, or use it as a salad dressing. It can also double as a marinade for grilled vegetables and shellfish.