What's the deal with sherry vinegar?
What is the difference between sherry vinegar and red wine vinegar? Is there one?
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13 Comments:
Yes there is. Sherry vinegar is made from sherry, whereas red wine vinegar is made from red wine. They are two very different things. Sherry is a fortified white wine and it makes a very nice smoother, more aromatic vinegar. Balsamic sherry vinegars are fantastic and way cheaper than the Italian stuff. I believe sherry vinegar is becoming more popular as people get more and more into Spanish cuisine. I think it's really worth it getting a bottle of very nice, aged sherry vinegar. For my money, there's no better type of vinegar out there.
SqueezeBottle at 1:36AM on 10/30/08
Sherry vin all the way!
sailordave at 7:28AM on 10/30/08
It is sooooo hard to find other than online. Husband found a bottle on the sale table at the liquor store. I don't know what I will do when it is gone.
ocarol at 11:09AM on 10/30/08
@ocarol: Where do you live? Here in Montreal it's everywhere, even in the large chain grocery stores and even in the suburbs. I even bought some from the bargain bin at my local Metro, a few weeks back. Of course the better quality sherry vinegar is only available from gourmet stores, but the cheaper stuff is as easy to find as cheap balsamic vinegar.
SqueezeBottle at 3:43PM on 10/30/08
Thanks guys! Very helpful. Anybody have some favorite uses for sherry vinegar while we're on the subject?
fozziebayer at 5:45PM on 10/30/08
I love to sauté some chicken livers with onions and deglaze the pan with sherry vinegar. I then throw in a bit of sugar and olive oil and eat them with a nice piece of toasted crusty bread. Heaven!
SqueezeBottle at 6:25PM on 10/30/08
Sherry vinegar makes the best vinaigrettes. It has so much more flavor than plain red wine. Not as sweet as a balsamic (at least, a good one :-) I have recipe for a chicken, porcini and potato stew that is finished with a splash of sherry vinegar and topped with garlicky bread crumbs .. yum yum.
Use a good one ... here in the SF Bay area it is easy to find. But if you have fewer options, I'd start at a Trader Joes or a Whole Foods or maybe a Williams Sonoma. It tends to be a lot less expensive than good balsamic.
kjgibson at 7:06PM on 10/30/08
SqueezeBottle and kjgibson: here in North Texas there are a lot of interesting little laws governing the alcohol content of things. The biggest problem seems to be that the grocery stores aren't allowed to sell it and the liquor stores don't have that much demand for it. Many of the little towns in the Metroplex don't allow grocery store sales of certain sizes of artisanal beers. Part of the ballot for parts of Tarrant County for Tuesday is to allow sales of beer and wine in the areas affected. They now must drive to Fort Worth for anything alcoholic.
ocarol at 2:44PM on 10/31/08
I love using Sherry Vinegar to deglaze carmelized onions for french onion soup.
And for particular dressings.
hungrychristel at 2:49PM on 10/31/08
As far as I know, good sherry vinegar has a relatively high acidity - around 8%. It's strong stuff, and can be overpowering, so I use it in strongly flavored dishes to round out the flavors. I dump some in a quick saute of bitter greens, use it in cabbage slaws when I want them to cut through and really contrast heavy meats. Toss a sherry vinagrette with roasted or grilled potatoes while they're still warm for an odd little potato salad. Great for deglazing and making reduction sauces. Used it once when I had no red wine in an old school beef stew. In other words, I like it a lot.
TruckBoatTruck at 4:54PM on 10/31/08
pair it with toasted walnut oil {i like loriva brand} for a salad dressing that will make you want to jump up and slap your mama.
cybercita at 10:50PM on 10/31/08
Cybercita, I am on my way to the store for toasted walnut oil! Thank you!
ocarol at 6:47PM on 11/01/08
my mama's face is sore after the weekend cybercita; but it was worth it.
hungrychristel at 9:57AM on 11/03/08