31.08.2009: Sherry vinegar: Delicious and refreshing dishes

Sherry Vinegar is one of the most widely appreciated condiments in international haute cuisine. Due to its uniquely exquisite flavour and aromatic qualities, the world's finest chefs use it to give a subtle touch of distinction to their dishes and create new culinary sensations.

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21.01.2009: Sherry vinegar dazzles at Madrid fusion

"Sherry Vinegar in haute cuisine ! sourness with tradition" was the title of the spectacular "show cooking" developed within the framework of the latest edition of Madrid Fusión by the prestigious Spanish chefs Pepe Rodríguez Rey, Carles Abellan and Kisko García, who elaborated in front of a large audience a selection of haute cuisine creations in which Sherry Vinegar played an essential role. The conclusion reached by the three cooks was unanimous: Sherry Vinegar is a unique condiment capable of enhancing with its personality the flavours of the most diverse dishes like no other product of its kind in the world Read more

What is vinegar?
Vinegar (from the French "vin aigre" or bitter wine) is a product obtained from the action of acetic bacteria on a hydroalcoholic solution. For this reason, vinegar can be produced from any food that can be fermented in alcohol; there are thus vinegars made from apples, sugar beet, potatoes, rice, and naturally from wine. Bacteria transforms the alcohol into acetic acid in the presence of oxygen; we cannot talk of vinegar if the acidity does not reach at least 6%. In the case of the Jerez Vinegar, acetification takes place on Sherries: either unfortified wines of the year or crianza wines (those undergoing a maturing process). The elaboration of quality vinegar, as the producers of the Jerez area well know, is the result of the combination of a series of factors: the raw material used, the quality and hygiene of the process, the technology applied, the ageing process, and its peculiarity compared to other vinegars...().

Sherry vinegar acquires its genuine characteristics through ageing, for which the same procedure is used as that followed for Sherry: the system of criaderas and solera. By virtue of this system, vinegar that is bottled is taken from the line or row of large wooden barrels (casks) placed on the ground, the "solera" which holds the oldest wine. The amount extracted is replaced by an equivalent amount from the row above, which in its turn is replaced with the second criadera and so on; this process results in exceptional vinegars. 
This dynamic and singular system, so characteristic of Sherry, provides the ideal framework for acetic bacteria, whch is responsible for the transformation of Sherry into vinegar, to perfect its work in a slow and conscientious manner....()

Sherry vinegar: An amber colour of average intensity with mahogany tones, it provides acetic aromas, with fruity notes that reveal its origin (Sherry). To the mouth it gives a vineous taste, ample and balanced, with notes reminiscent of standard wine. It must be aged for six months and two years of crianza in wood.

Reserva Sherry vinegar: It is a mahogany colour with amber reflections and a very high intensity. To the nose it gives a powerful aroma with a high acetic intensity, tones of old Sherry and the barrel impregnated in wine, and hints of vanilla, dried figs, and raisins. To the mouth it is acid and drying, with a prolonged aftertaste recalling standard Sherry. This category refers to those vinegars accrediting between two and ten years of crianza.

Gran reserva Sherry vinegar: Intense mahogany in appearance and with a silky appearance, it offers to the nose intense acetic aromas, with tones of old Oloroso wine and hints of oak wood. To the mouth it is ample, dry and acid, with a rich balance and a long intense aftertaste and hints of dried fruit and spices, a mark of its noble origin. The consejo awards this classification to the vinegars accrediting an age of at least ten years.

Source: Denominacion de Origen "Vinagre de Jerez"