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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
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to prevent other casks turning into vinegar. Any barrels which have contained vinegar cannot 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 or sold at the bodega door. Some barrels were stored separately and often
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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
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Resolución de 24 de marzo de 2009, de la
Dirección General de Industria y Mercados Alimentarios, por la que se concede la protección nacional transitoria a la Denominación de Origen Protegida "Vinagre de
216:: 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.
139:, 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
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made from sherry vinegar is particularly flavourful compared to vinaigrette made from standard wine vinegar and matches well with many foods.
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The best sherry vinegars have a deep, complex flavour and enhance the flavours in soups, stews, sauces, casseroles and dressings.
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Sherry vinegar is used extensively in both
Spanish and French cuisine. In 2008 France was the largest market for sherry vinegar.
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The production and quality of sherry vinegar is monitored and controlled by the
Consejo Regulador and sherry vinegar has its own
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and now even encourage it. They also began to carefully age their vinegars in the same way as their wines and brandies.
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ORDEN de 22 de febrero de 2000, por la que se aprueba el
Reglamento de la Denominación de Origen Vinagre de Jerez
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a traditional dish is "Riñones al Jerez": lambs kidneys with a sauce made from sherry wine and sherry vinegar.
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The style of sherry vinegar depends mainly on the grape variety used to produce the wine it is made from.
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forgotten about. These vinegars, many over 50 years old, are now being re-discovered.
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Barrels of Sherry developing into vinegar are always quickly removed from the
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A bottle and bowl of sherry vinegar produced in Sanlúcar de
Barrameda
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is a new category with a minimum of 10 years aging in wood.
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241:: Small amounts of sherry vinegar are produced from the
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351:(Andalusian regional law protecting sherry Vinager)
120:and inside the triangular area between the city of
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233:wine (residual alcohol can not be more than 3%).
46:but its sources remain unclear because it lacks
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162:from Modena and Reggio Emilia in Italy and "
116:. It is produced in the Spanish province of
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77:Learn how and when to remove this message
186:has a minimum of 6 months aging in wood.
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192:has a minimum of 2 years aging in wood.
16:Gourmet wine vinegar made from sherry
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166:" and "Montilla-Moriles" in Spain.
132:, known as the "sherry triangle".
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317:Gordon, Manuel González (1992).
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147:system as the sherry wines and
160:"Aceto Balsamico Tradizionale"
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196:Vinagre de Jerez Gran Reserva
421:Traditional balsamic vinegar
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224:: Wines produced from the
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135:In the USA, to be called
190:Vinagre de Jerez Reserva
130:El Puerto de Santa María
32:This article includes a
61:more precise citations.
319:Sherry. The Noble Wine
298:Jeffs, Julian (2004).
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156:Denominación de Origen
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126:Sanlúcar de Barrameda
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517:Vinegar components:
433:Four thieves vinegar
265:Jerez de la Frontera
122:Jerez de la Frontera
108:) is a gourmet wine
411:Apple cider vinegar
401:Vinegar varieties:
173:DO Vinagre de Jerez
574:Andalusian cuisine
438:Kaong palm vinegar
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34:list of references
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527:Mother of vinegar
493:Raspberry vinegar
453:Zhenjiang vinegar
443:Nipa palm vinegar
407:(vinegar essence)
344:Consejo Regulador
321:. Quiller Press.
164:Condado de Huelva
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106:vinagre de Jerez
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38:related reading
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53:Please help
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521:Acetobacter
465:Vinaigrette
405:Acetic acid
258:Vinaigrette
59:introducing
563:Categories
498:Sekanjabin
291:References
112:made from
67:March 2022
508:Switchel
478:Honeygar
243:Moscatel
238:Moscatel
213:Palomino
579:Vinegar
393:Vinegar
274:History
141:acidity
110:vinegar
102:Spanish
55:improve
569:Sherry
539:Portal
483:Oxymel
356:Jerez"
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300:Sherry
284:bodega
245:grape.
203:Styles
145:solera
114:sherry
488:Posca
118:Cádiz
40:, or
553:Food
323:ISBN
304:ISBN
250:Uses
128:and
263:In
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