Sherry Vinegar
Sherry vinegar is a rich, nutty Spanish vinegar aged in oak barrels from sherry wine, bringing deep, complex acidity to dressings, sauces, and pan reductions.
How to buy
Look for "Vinagre de Jerez" with a D.O. (denomination of origin) seal, which guarantees aging of at least 6 months in Jerez, Spain; "reserva" versions aged over 2 years are richer and pricier. Color should be a deep amber-brown; thinner, pale versions are usually less aged and less complex.
How to store
Store in a cool, dark pantry away from light; like other vinegars, it's shelf-stable indefinitely thanks to its acidity, though flavor is best within a couple years of opening. No refrigeration is needed.
Culinary profile
- Flavor
- Deep, nutty, and slightly sweet acidity with notes of dried fruit and caramel from oak aging -- far rounder and more complex than plain wine vinegar.
- Texture
- Thin and pourable, occasionally with a faint syrupy weight in longer-aged reserva styles.
- Aroma
- Rich and nutty with caramelized, slightly oxidized notes reminiscent of the sherry wine it's derived from.
How to prepare
- Vinaigrettes — Whisked with good olive oil for a simple, rich Spanish-style dressing.
- Deglazed into pan sauces — Added to a hot pan after searing meat to build a quick sauce.
- Drizzled as a finisher — Splashed over roasted vegetables or soups just before serving.
- Reduced into glazes — Simmered down with a touch of honey for a glaze on meats or vegetables.
Classic dishes
Mediterranean
- White bean salad with sherry vinegar — A simple bean salad brightened with sherry vinegar and olive oil.
Spanish
- Gazpacho — A chilled tomato soup brightened with a splash of sherry vinegar.
- Spanish sherry vinaigrette — A simple dressing pairing sherry vinegar with olive oil.
- Salmorejo — A chilled Andalusian tomato and bread soup sharpened with sherry vinegar.
- Pan-seared mushrooms with sherry vinegar — Mushrooms sauteed and finished with a splash of sherry vinegar.
- Escabeche — Fish or vegetables marinated in a sherry vinegar-based pickling liquid.
- Pisto — A Spanish vegetable stew often finished with a touch of sherry vinegar.
- Lentil salad with sherry vinaigrette — A cold lentil salad dressed in sherry vinegar and olive oil.
- Sherry-glazed roasted vegetables — Root vegetables roasted and finished with a sherry vinegar reduction.
- Romesco sauce — A roasted pepper and almond sauce brightened with sherry vinegar.
- Patatas bravas sauce — A spicy tomato sauce for fried potatoes sometimes sharpened with sherry vinegar.
- Spanish-style braised chicken — Chicken braised with sherry vinegar for a tangy, rich sauce.
- Marinated olives — Olives tossed with sherry vinegar, citrus, and herbs.
- Croquetas dipping sauce — A tangy aioli sharpened with sherry vinegar served alongside fried croquetas.
- Spinach salad with sherry vinaigrette and almonds — A warm spinach salad dressed in sherry vinegar and toasted almonds.
Substitutions
- White Wine Vinegar — Lighter and less nutty; add a small pinch of sugar to approximate sherry vinegar's deeper, slightly sweet complexity.