Sherry vinegar (Spanish: vinagre de Jerez) is a gourmet wine vinegar made from Sherry. It is produced in the Spanish province of Cádiz and inside the triangular area between the city of Jerez de la Frontera and towns of Sanlúcar de Barrameda and El Puerto de Santa María, known as the "sherry triangle".
To be called vinagre de Jerez, by law the Sherry vinegar must undergo ageing in American oak for a minimum of six months, can only be aged within the "sherry triangle" and must have a minimum of 7 degrees acidity. Most Sherry vinegars are aged using the same solera system as the Sherry wines and Brandy de Jerez.
The production and quality of sherry vinegar is monitored and controlled by the Consejo Regulador and Sherry vinegar has its own Denominación de Origen, which is protected by Spanish and EU law. The only other vinegars with similar protected designation of origin are "Aceto Balsamico Tradizionale" from Modena and Reggio Emilia in Italy and "Condado de Huelva" in Spain
Other articles related to "sherry vinegar, vinegar, sherry, vinegars":
... 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 used to be considered failures, however since the 1950s winemakers started to view sherry vinegar as a product ... They also began to carefully age their vinegars in the same way as their wines and brandies ...
... Production of Sherry vinegar is linked to the production of wines of Jerez ... The vinegar is made exclusively from the acetic fermentation of Sherry wines the taste of this vinegar is stronger than that of wine ... The resulting color of this vinegar is dark-mahogany it is concentrated and has generous aromas the nose will notice the hue of wood ...
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