Quality wine vinegar is made from quality wine, and this sherry vinegar is made from the famous Pedro Ximenez variety from southern Spain by producer Bodegas Alvear (a prestigious wine-maker from Andalusia).
Sherry vinegar is deeper tasting and more complex than most varieties of wine vinegar. It brings both depth, brightness, and hints of sweetness to whatever you use it in.
Utilize the vinegar to add an elegant and caramelized acidity to roasted chicken in the recipe for Chicken & Grapes with Sherry Vinegar (p. 30) or, stir some vinegar into cooked farro while the grains are still warm for maximum absorption. It will keep your grains from tasting bland as Clark notes in the Farro Salad With Cherry Tomatoes, Smoked Mozzarella, and Mint recipe (p. 284).
Sherry vinegar is a frequently used in Julia Turshen's recipes. Use in the the Romesco Sauce (p. 42) a variation on the Bread, Sausage + Apple Hash (p. 40) or the No-Sweat Vinaigrette (p. 262) . Sherry vinegar pairs beautifully with onion as shown in the Roasted Scallion + Chive Dip (p. 119).
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