The same grapes used to create sherry wine in Jerez, Spain, also go into making this dark sherry vinegar, which has a high acid content. This region’s sherry vinegar has a lengthy history and is highly sought after due to the fact that it is strictly regulated by Spanish and EU law. Compared to balsamic vinegar, its flavor is drier and less syrupy, and it can be aged for anything from six months to 75 years. The taste of an older bottle becomes more intense.
This vinegar may be used to flavor gazpacho, soups, stews, marinades, and salad dressings when used in tiny amounts. Even poultry and pasta, as well as roasted vegetables, may be flavored with only a touch! Using it as a salad dressing base with a few drops of walnut oil can accentuate its oaky characteristics.
Sherry vinegar is made exclusively from sherry wine, however it may be made from any fermenting alcoholic food or drink. This isn’t some old sherry. Sherry vinegar can only be made from grapes grown in the Jerez region in southern Spain. Even in the midst of winter, the region enjoys a constant stream of sunlight from throughout the nation, which is ideal for the cultivation of sherry grapes.
Should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing is from 13 to 21°C.