Sherry vinegar is a type of vinegar from Spain, made from sherry wine, and aged in oak barrels. It has a rich, complex flavor with nutty and sweet notes, and its quality varies based on its aging period, with minimums of six months for basic vinagre de Jerez, two years for Reserva, and ten years for Gran Reserva. It is used in Spanish and other cuisines for dressings, sauces, and marinades.
Production and characteristics
Origin: It is produced in the "sherry triangle" region of the Spanish province of Cádiz.
Ingredients: It is made from sherry wine, primarily from the Palomino grape, but also from sweeter varieties like Pedro Ximénez or Moscatel.
Aging: The vinegar is aged in American oak barrels using a solera system, where older and younger vinegars are blended.
Flavor and color: It has a pale-golden to dark amber color and a complex, nutty, and slightly sweet flavor profile.
Regulation: Authentic sherry vinegar is protected by a Protected Designation of Origin (PDO) that regulates its production and aging process.
Grades of sherry vinegar
Vinagre de Jerez: Minimum of six months aging in wood.
Reserva: Minimum of two years aging in wood.
Gran Reserva: Minimum of ten years aging in wood.
Culinary uses
Salad dressings: It is a popular base for vinaigrettes.
Sauces: It adds a tangy and complex flavor to sauces like romesco and salsa verde.
Marinades: It can be used to marinate meats or vegetables.
Finishing touch: Just a few drops can brighten the flavor of a finished dish.
Type
Dressing
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