I know nothing about Sherry. But there are a few recipes I've been looking to prepare that call for sherry. A few questions. 1. What would people recommend as a good QPR sherry for only cooking, i.e., only cooking probably won't be drinking it. 2. A good QPR sherry for cooking that also would drink well if I decide to explore the world of sherry. And since I'm in Ohio and things might be limited, are there ones to avoid.