Can dry sherry substitute for dry white wine?

In a pinch you can usually make this substitution in a recipe while only slightly negatively impacting the quality of the dish. It's better than leaving the sherry out altogether. Things labeled "cooking wine" are generally the lowest quality sherry with some salt and possibly other seasonings added. So you may want to adjust the salt called for in the recipe to account for the fact that you're adding salt with the cooking wine. Real dry sherry is generally quite inexpensive and might even be cheaper ounce for ounce than supermarket cooking wine. So why not have some on hand?