Home Oils and vinegars Odorous wine vinegar, after 20 years of solera

Odorous wine vinegar, after 20 years of solera

Today we present you a great unique and special product from the hand of Patrick De La Cueva, which we already talked about in another article. What gourmet scout and picker, in his store you can find a 20-year-old Gran Reserva oloroso wine vinegar, from the PDO Montilla-Moriles (Córdoba). From an excellent raw material a product is made whose characteristics are unmatched and that is why we recommend it. Do you want to know how it is? Attentive!

A wise choice from Patrick

This fragrant wine vinegar It is an ideal condiment to dress a variety of recipes. The result is impeccable, with its mahogany color with amber tones, the result of aging in wood. On the nose it is clean and penetrating because the aging in American oak gives it those characteristic touches. Then, in the mouth it has a dry, balanced and intense flavor that reminds you of the particular wine from which it is born. Its aftertaste is smooth and exquisite. Without a doubt, a product with a personality or with a exclusive character.

Patrick de la Cueva came
Patrick de la Cueva tasting his Oloroso Wine vinegar / Photo courtesy of him

Its production process begins with the raw material, the Fortified wines from the Montilla-Moriles Protected Designation of Origin, located in the province of Cordova. It is one of the most important PDOs in Spain and also one of the most particular in the wine sector. The harvest is the earliest in the country and even in Europe, as it takes place in August due to the climatic conditions of the privileged area.

However, it is also an outstanding PDO for the production and aging of vinegars such as the one it markets Patrick of the Cave. Therefore, your choice is correct. In the production process, adjusted to the conditions set by the Regulatory Council, the mastery and knowledge of the winemakers to obtain a recognizable vinegar of the place. The influence of natural environment It is also another differential factor that is impregnated in fragrant wines.

Acidification and solera in fragrant wine vinegar

Those wines, from the Pedro Ximenez grape variety, undergo an oxidative process in oak barrels, something that gives the broth aromas of toasted and vanilla. Then the acidification, a process that makes it vinegar, following very controlled traditional methods.

fragrant wine vinegar
Bottle of fragrant wine vinegar / Photo courtesy of P.DelaCueva

The next and last step is the hearth. Here the base vinegar is kept in oak barrels in a system of aging that allows it to unfold. It goes through different barrels located in a cascade and homogenizes the young vinegars with the older ones. After 20 years of that tradition, the final product is obtained: a Odorous wine vinegar Gran Reserva with nuances that also remind the brandy and the grape from which it is born.

How can you use it in the kitchen? It is ideal for seasoning all kinds of salads and game meats, and salmorejos, the star dish of Cordoba gastronomy. You can enjoy this fragrant wine vinegar in the 250 milliliter format and get it in the Patrick de La Cueva's shop.

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