Vinagre de Jerez has a minimum of 6 months aging in wood.
Vinagre de Jerez Reserva has a minimum of 2 years aging in wood.
Vinagre de Jerez Gran Reserva is a new category with a minimum of 10 years aging in wood.
Styles
The style of sherry vinegar depends mainly on the grape variety used to produce the wine it is made from.
Palomino: Most sherry vinegar is produced from wines which were made from the Palomino grape. The wine being used to produce the vinegar can be young wine or can be a wine which has already aged.
al Pedro Ximénez: Wines produced from the Pedro Ximénez grape are usually sweet, often very sweet, and consequently the vinegars produced from these wines are usually sweeter than other sherry vinegars or at the very least have a sweet raisin nose. Sometimes Palomino vinegars are sweetened with the addition of a small amount of Pedro Ximénez wine.
Moscatel: Small amounts of sherry vinegar are produced from the Moscatel grape.
Uses
Sherry vinegar is used extensively in both Spanish and French cuisine. In 2008 France was the largest market for sherry vinegar. Vinaigrette made from sherry vinegar is particularly flavourful compared to vinaigrette made from standard wine vinegar and matches well with many foods. In Jerez de la Frontera a traditional dish is "Riñones al Jerez": lambs kidneys with a sauce made from sherry wine and sherry vinegar. The best sherry vinegars have a deep, complex flavour and enhance the flavours in soups, stews, sauces, casseroles and dressings.
History
Vinegar from sherry has been around since sherry was first produced in and around Jerez. In the sherry bodegas wines which had undergone acetic fermentation and turned to vinegar were considered failures, however since the 1950s winemakers started to view sherry vinegar as a product in its own right and now even encourage it. They also began to carefully age their vinegars in the same way as their wines and brandies. Barrels containing vinegar are always quickly removed from the wine bodega, this is to prevent other barrels of wine also turning to vinegar. Any barrels which have contained vinegar cannot usually be used to store wine again due to the risk of acetic fermentation. In the past the vinegar was given away to staff and family of the owner or sold at the bodega door. Some barrels were stored separately and often forgotten about. These vinegars, many over 50 years old, are now being re-discovered.
