Food
and cooking articles and information:
Sherry
Vinegar from Spain
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
www.orceserranohams.com
©
Copyright 2008 Orce Serrano Hams - www.orceserranohams.com
Published
07 May 2008
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