Sherry vinegar

Sherry vinegar is a type of vinegar made from sherry, a fortified wine produced in the Jerez-Xérès-Sherry denomination of origin region in Spain. It is produced by acetic fermentation of the sherry and is aged for at least six months. The aging process follows the traditional solera system used for sherry wine, which involves gradually blending young vinegars with older ones.

History

Sherry vinegar has been produced in the region of Andalusia since the 16th century. The production of sherry vinegar was initially a byproduct of sherry wine production, as some of the wine would naturally oxidize and turn into vinegar. In the 20th century, the production of sherry vinegar became more regulated and it was granted a Protected Designation of Origin status by the European Union in 1994.

Production

The production of sherry vinegar starts with the production of sherry wine. The wine is made from white grape varieties, primarily Palomino grapes, and is aged in oak barrels. The vinegar is then produced by acetic fermentation of the sherry. The aging process follows the traditional solera system, which involves gradually blending young vinegars with older ones. The minimum aging period for sherry vinegar is six months, but some types of sherry vinegar, such as Reserva and Gran Reserva, are aged for a minimum of two and ten years respectively.

Types

There are three main types of sherry vinegar:

• Sherry Vinegar: This is the basic type of sherry vinegar, which is aged for a minimum of six months.
• Reserva Sherry Vinegar: This type of sherry vinegar is aged for a minimum of two years.
• Gran Reserva Sherry Vinegar: This is the highest quality of sherry vinegar, which is aged for a minimum of ten years.

Uses

Sherry vinegar is widely used in both Spanish and international cuisine. It is often used in vinaigrettes, marinades, and sauces. It is also used in traditional Spanish dishes such as gazpacho and albondigas.

See also

• Balsamic vinegar
• Red wine vinegar
• White wine vinegar

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