Home Oils and vinegars Sherry vinegar compared to other 'false'

Sherry vinegar compared to other 'false'

When this year the 25th anniversary of the origin of Sherry vinegar, as exquisite and of quality as the wines from which it is born, from the vinegar industry they criticize the competition. They do it in the official journal of the Spanish Society of Biochemistry and Molecular Biology, arguing some bad practices. Because, although it is a product whose birth is linked to human error, there are excellent and not so good vinegars on the market. Also up to ten types according to raw material from which the final liquid that flavors many dishes has emerged. Do you know how to make this differentiation when buying it? Find out more about this matter here.

The first DO for a cooking seasoning

In this 2019, Designation of Origin Vinagre de Jerez has celebrated its 25 years of history. It was the first DO in our country that was created for a kitchen seasoning like this liquid, spread all over the world. For this reason and because its origin is in the best wines from another DO, The one of the Wines from JerezDuring the regional festivals in September, the people of Jerez also promote this product. In its creation process, it remains more than six months in barrels of American oak and is born from a wine fruit of soleras.

After obtaining the DO, its qualitative leap was enormous until today being exported to other large European countries such as France, England and even the United States. Here, the Spanish enjoy half of the total production of Sherry vinager, which each year is about five million kilos. This year, although it is true that the drought has reduced the grape harvest with a 40% less, the quality is still intact.

Sherry vinager
Photo: vinagredejerez.org

Don't be fooled: good sherry vinegar

And precisely to highlight the sherry vinegar excellence, Since the Spanish Society of Biochemistry and Molecular Biology they remember that "most vinegars are not even good for scrubbing." A few harsh words for the competition that falls on a product "always considered as the poor relative in the family of fermented products." This is because, traditionally, it has been described as a sour liquid without merit any or their own personality, which is only valid to give life to salads. In its popularity, it has seldom been treated as a product prestigious. He has always been behind his partner: the olive oil.

"The variety of raw materials for obtaining vinegars is very wide, from by-products or agricultural surpluses to high-quality substrates," they explain from the Society. Thus, the existing quality standard defines up to ten types, from that of wine, fruits, cider, alcohol and cereals to that of malt. But also the balsamic, popular today for the Balsamic vinegar, criticized by this body, which considers it 'fake'.

They believe that what is lacking in our country is a better vinegar culture, since many consumers, especially young people, opt for sweetened seasonings or other vinegars of low price. «We have to value what we do, explaining the aging process of the Sherry vinager, the different types there are, what the reserves mean ... ", he says Antonio Colsa. This hospitality distributor is a member of the Andalusian Academy of Gastronomy and thinks that national promotion is key. Because the 'boom' in sales of other vinegars is affecting the good vinegar produced in Jerez lands.

Share