Vinagre de Jerez

 

The word vinegar is derived from the Latin vinum acre, which means sour wine. However, vinegar comes from many other sources, like rice, or apples —basically, from foods that ferment alcohol.

In Spain, most of the vinegar consumed comes from wine, probably due to Spain’s important wine industry. Amongst these, one of the most particular vinegars is the one that comes from sherry. Sherry vinegar has had its own Denominación de Origen (an official seal that guarantees its origin, strict methods of production and other standards) since early in the XX century.

Vinagre de Jerez, sherry vinegar, comes from the Spanish region known as Marco de Jerez, located in the southwest part of Spain, in the triangle formed by the cities of Jerez, Sanlúcar de Barrameda and Puerto de Santa María.

 

 

 

In order to receive the DO seal, the vinegar has to have aged in oak or chestnut casks for at least six months, and for two years in order to be labelled Vinagre de Jerez Reserva, sherry vinegar reserve.

But in its origins, vinagre de Jerez wasn’t a sought after ingredient. In fact, it came about as an accident, as the acidification of the wine “spoiled” it. When this happened, the “spoiled” wine was used as a vinegar by the local winemakers families.

It wasn’t until the XIX century, when merchants from France arrived in the region, and enjoyed its sherry vinegar so much that started importing it into France, that sherry vinegar came to be. In order to avoid imitators, the DO was established, to preserve the origin, production and characteristics of the authentic vinagre de Jerez..

Vinagre de Jerez, sherry vinegar, is very aromatic. Darker, thicker and stronger than other wine vinegars, it imparts a characteristic flavor to any dish, but marries very well with extra virgin olive oil in sauces and gazpachos.

 

 

(1) Photo reservaycata.com