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Sherry Vinegar is made from a blend of wines from Palomino Fino grapes. Under EU law, vinegar labelled Sherry Vinegar can only be produced in the Jerez region of Spain. It is aged for a minimum of six years in wooden barrels that previously held Sherry. The barrels are arranged in tiers, with the oldest vinegar being in the bottom row and the youngest vinegar being in the barrels on the top row. When bottling is done, about 1/3 of the vinegar is removed from the oldest barrels, then bottled. These barrels are topped up with medium-aged vinegar from one of the middle rows, and these in turn are topped up with vinegar from the top, youngest row.

Many chefs bucked the "balsamic vinegar" mania and continue to swear by Sherry Vinegar.

A 250ml bottle of Sherry Vinegar aged 50 years will set you back $20 US; which is actually not bad compared to balsamic vinegar. Plus, it's time that Sherry Vinegar made a comeback and put balsamic in its place.

Cooking Tips
Use a good Sherry Vinegar as you would balsamic.

Substitutes
Red wine vinegar

Also called:

See Also:

Fortified Wine, Sherry

Other entries for:

Vinegar
Arengga Vinegar, Balsamic Vinegar, Banyuls Vinegar, Black Rice Vinegar, Blueberry Vinegar, Borage Vinegar, Burnet Vinegar, Cane Vinegar, Champagne Vinegar, Cider Vinegar, Coconut Vinegar, Date Vinegar, Fennel Vinegar, Fig Vinegar, Herbed Vinegars, Horseradish Vinegar, Malt Vinegar, Mint Vinegar, Mother of Vinegar, Palm Vinegar, Perry Vinegar, Pineapple Vinegar, Plum Vinegar, Raisin Vinegar, Raspberry Vinegar, Red Rice Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Seasoned Rice Vinegar, Sherry Vinegar, Suka Vinegar, Tarragon Vinegar, Verjuice, Vinaigre d'Orléans, Whey Vinegar, White Balsamic Vinegar, White Vinegar, White Wine Vinegar, Yuzu Vinegar

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