Sherry vinegar is a type of vinegar that is made from sherry wine. The production process for sherry vinegar is similar to that of other wine vinegars, but with a few key differences.

The first step in making sherry vinegar is to ferment sherry wine in large wooden barrels called "butts." The wine is allowed to ferment naturally, which can take several months to a year, and during this time, a thin layer of yeast called "flor" may develop on the surface of the wine. This yeast layer is a key factor in the development of the vinegar's unique flavour and aroma.


Aging of sherry vinegar in Spain

After the wine has fermented, it is then aged in oak barrels for a period of time, which can range from a few months to several years. During this aging process, the vinegar develops its characteristic acidity and complexity of flavour.

Once the aging process is complete, the vinegar is bottled and ready to be used in cooking. Sherry vinegar is a popular ingredient in Spanish cuisine, and is often used to add a tangy, acidic flavour to dishes like gazpacho, salads, and marinades.

Overall, the process of making sherry vinegar is a time-intensive one, but it results in a complex and flavourful vinegar that is prized by chefs and home cooks alike. We stock an aged Jerez Sherry vinegar by Casa del Agua from Andalusia.

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Tagged: Spanish Vinegar