Sherry vinegar

Sherry vinegar is made from sherry wine in the Jerez area of southern Spain. It is aged in oak barrels, often in a solera, a system where younger vinegar is blended into older barrels over years. The result is amber brown, sharp at first and then rounded, with a nutty, slightly woody taste. It is stronger than most wine vinegars but less sweet than balsamic.

How to use it

• Dressings. Whisk 1 part sherry vinegar with 3 to 4 parts olive oil, a little mustard and salt for a vinaigrette. It suits bitter leaves, tomatoes, beets (beetroot in the UK) and lentils.
• Spanish dishes. It is the vinegar in classic gazpacho, salmorejo and romesco sauce.
• Pan sauces. After searing meat or mushrooms, deglaze the pan with a splash and let it bubble down before adding stock or butter.
• Finishing. Add a few drops to soups, stews, roasted vegetables or braised beans just before serving to lift the flavor.

Because it is strong, start with a little less than you would use of red wine vinegar and taste.

Substitutes

• Red wine vinegar, the closest swap. It is sharper and less nutty. A tiny pinch of sugar helps.
• A mix of red wine vinegar and balsamic vinegar, about 2 parts to 1.
• Apple cider vinegar, in dressings.

How to store it

Keep it closed in a cool, dark cupboard. It keeps for years. A little cloudiness or sediment is harmless.

In recipes

Spanish labels show how long the vinegar has aged. Basic Vinagre de Jerez is aged at least 6 months, Reserva at least 2 years and Gran Reserva at least 10 years. Older vinegars are smoother and more complex. Use the basic kind for cooking and save aged ones for dressings and finishing. When a recipe just says sherry vinegar, any of them will work.

Do not confuse it with sherry, the fortified wine, which some recipes use to flavor sauces and stir-fries.