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Sherry
Vinegar
by
Orce Serrano Hams
 Sherry
vinegar or Vinagre de Jerez is one of the chefs best kept
secrets. A true gourmet product in its own right the sherry vinegar
is a highly versatile ingredient which has a multitude of uses
in many Spanish recipes either in cooking such as the paella or
as a simple vinaigrette.
Only
produced in the Cadiz province near Jerez de la Frontera
the vinegar has earned its name being made from sherry, aged in
American oak casks for a minimum period of six months and being
strictly monitored and controlled to gain the famous DO or Denominacion
the Origen. The region also produces the very popular Jerez
wines, sherries and brandies.
So
how is the vinegar produced? To begin with we must start with
sherry; the oak casks have previously contained sherry wine and
have absorbed many of the qualities which distinguish the vinegar
flavour. The system involved is called the Solera system.
This involves rows of barrels each containing 500 litres of sherry
vinegar. The final row (and oldest) barrels contain the solera
vinegar which is regularly tapped into for bottling. Further down
the line (or row above) lie the younger barrels - it is the vinegar
from these which is used to top up the solera barrels resulting
in a consistent ageing process.
Climate
also plays an important role in production. The area has its own
micro climate and while the region is very hot the constant sea
breeze brings a fresh circulation to the area, it is this factor
which contributes to the distinctive quality of the sherry vinegar.
Sherry
vinegar adds a subtle flavour to many dishes, most of the longer
aged vinegars go exceptionally well with white and red meats as
well as fish and salads. Younger varieties add some real authentic
flavour to vinaigrettes and recipes such as Gazpacho, indeed a
real Gazpacho simply must have a dash of sherry vinegar!
Sherry
vinegar has begun to gain momentum and is now increasingly popular
in every European kitchen. Given its status (DO), unique production
and locality it is now recognised as a gourmet product in a class
of its own.
Simple
suggestions:
- Salads
- season with a few drops of sherry vinegar and olive oil.
- Gazpacho
- add 5 tablespoons of sherry vinegar for every litre.
- Vinaigrette
- sherry vinegar, olive oil, crushed garlic and Dijon mustard.
- Strawberries
- sliced strawberries, add one drop of vinegar per slice.
- Salsas
- add a few drops per 500ml
©
Copyright 2008 Orce Serrano Hams - www.orceserranohams.com
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