Impart a complex and well-rounded acidity to everything from wild foraged mushrooms to peak season asparagus, with the delightful flavors of sherry vinegar. Our go-to for everything from pan sauces to salad dressings, the gastronomic possibilities of a good sherry vinegar are virtually endless!
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Another one of Spain’s excellent culinary additions, sherry vinegar is an aged product made in the Cadiz province of southwestern Spain. Like the highly prized Italian Balsamic vinegar, sherry vinegars also carry the Protected Designation of Origin (PDO). An economic option, sherry vinegar is often found for less than ten dollars a bottle and easily surpasses other comparably priced condiments. With fewer low-quality competitors, it’s also a relatively safe bet.
What is Sherry Vinegar?
Sherry vinegar, as the name implies, is made of sherry wine. Produced from a variety of different grapes, the strain of grape determines the relative dryness of the finished condiment. Naturally fermented into wine, the sherry then spends at least another six months aging in wooden caskets. Separated into a hierarchy of age, young sherrys to old, they range anywhere from 6 months to over a decade. For sherrys that have aged for at least two years, the title Reserva is given. For those boasting more than ten Gran Reserva. The older the vinegar, the thicker, darker, and more complex it becomes, and of course, the more expensive.
While aged balsamic is wonderful to have in your pantry, even the youngest sherry starts out with more complexity and nuance of taste than other wine vinegars. With toasted nutty notes and a distinctively caramelized flavor, it brightens dishes and deepens flavors. Splash it into pasta sauces and hearty soups, drizzle it over garden-fresh produce or add it into your marinades and sauces. A true wonder ingredient sherry vinegar is the condiment you need to have in your pantry!