Sherry wine vinegar is often used in cooking, especially to enhance tomato based dishes. I first used it when there was an open bottle left behind in an AirBnB apartment I rented in Spain. Adding it to the tomato pasta sauce I was cooking, it transformed the flavour ever so slightly giving the tomatoes and garlic a rounded lift. This gourmet wine vinegar made from sherry 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" (Wikipedia).
The main issue with this vinegar is that it’s difficult to source. A few years ago I bought a bottle from the Ballymaloe House shop that lasted for months but unfortunately it is not widely available in supermarkets. Research shows that this is a result of the specific production regulations and aging process within the sherry triangle, being a protected product with a strict Denomination of Origin (D.O.).
So if you see a bottle, I suggest that you buy two or more to have in your cupboard. Of course it is available to purchase online but check that it is produced in Spain for authenticity as other countries like France produce a version of it being a popular ingredient used in French cooking.
Is it better than other vinegars like apple cider, red & white wine and balsamic? I wouldn’t say better but milder, rounder and maybe more complex. Similar to the flavour enhancing effects of lemon juice, it is the perfect ingredient to add to salad dressings, soups, sauteed mushrooms and salsas.
Recipe from Hairy Bikers Garlic Mushrooms
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