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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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