Living in Spain 
Eating & Drinking Sherry Vinegar
Eating & Drinking Sherry Vinegar
Vinagre de Jerez
Sherry vinegar, or vinagre de Jerez as it is referred to in Spain, is a gourmet wine vinegar made from Sherry and produced in the province of Cádiz in Southern Spain. It takes its name from a triangular area between the Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María, known collectively as the "sherry triangle", an area renowned for its wine, sherry and brandy production. To be a true vinagre de Jerez the Sherry vinegar must meet 3 requirements:
It has to have been aged been aged for a minimum of 6 months in American oak.
It has to have been aged within the "sherry triangle".
It must have a minimum of 7 degrees acidity.
The production and quality of sherry vinegar is monitored and controlled by the 'Consejo Regulador' and Sherry vinegar has its own Denominación de Origen, which is protected by Spanish and EU law. The vinegar is stored in barrels that hold 500 litres each. Rows upon rows of these barrels are stacked in chronological order, with the oldest being regularly tapped into and the contents bottled. The barrels are then topped up from the younger barrels, effectively creating a regular stock turnaround process that results in a continual aging process.
Similar to the jamón curing process in the cooler regions of Spain, so too does climate play an important role in the production of sherry vinegar. The region of Cádiz, although very hot due to its southern position, benefits from cooling sea breezes which serve to maintain the fresh air circulation that is vital to the eventual flavour of the vinegar.
There exists three types of Sherry vinegar dependent on the age of the product:
Vinagre de Jerez has a minimum of 6 months ageing in wood.
Vinagre de Jerez Reserva has a minimum of 2 years ageing in wood.
Vinagre de Jerez Gran Reserva has a minimum of 10 years ageing in wood.
Serious cooks make good use of the versatility of sherry vinegar as an ingredient, particularly those lovers of home made vinaigrette as a vinaigrette made from sherry vinegar is extremely flavoursome and will complement many foods other than salads.
Fish, both red and white meats, paella and salad recipes all benefit from the addition of sherry vinegar, whilst not forgetting that soups, particularly gazpacho, can also have their flavours notably enhanced by incorporating this wonderful ingredient.
It has to have been aged been aged for a minimum of 6 months in American oak.
It has to have been aged within the "sherry triangle".
It must have a minimum of 7 degrees acidity.
The production and quality of sherry vinegar is monitored and controlled by the 'Consejo Regulador' and Sherry vinegar has its own Denominación de Origen, which is protected by Spanish and EU law. The vinegar is stored in barrels that hold 500 litres each. Rows upon rows of these barrels are stacked in chronological order, with the oldest being regularly tapped into and the contents bottled. The barrels are then topped up from the younger barrels, effectively creating a regular stock turnaround process that results in a continual aging process.
Similar to the jamón curing process in the cooler regions of Spain, so too does climate play an important role in the production of sherry vinegar. The region of Cádiz, although very hot due to its southern position, benefits from cooling sea breezes which serve to maintain the fresh air circulation that is vital to the eventual flavour of the vinegar.
There exists three types of Sherry vinegar dependent on the age of the product:
Vinagre de Jerez has a minimum of 6 months ageing in wood.
Vinagre de Jerez Reserva has a minimum of 2 years ageing in wood.
Vinagre de Jerez Gran Reserva has a minimum of 10 years ageing in wood.
Serious cooks make good use of the versatility of sherry vinegar as an ingredient, particularly those lovers of home made vinaigrette as a vinaigrette made from sherry vinegar is extremely flavoursome and will complement many foods other than salads.
Fish, both red and white meats, paella and salad recipes all benefit from the addition of sherry vinegar, whilst not forgetting that soups, particularly gazpacho, can also have their flavours notably enhanced by incorporating this wonderful ingredient.
