Spanish Sherry Vinegar

While Balsamic vinegars from Italy have become a household staple you may not be so familiar with the Spanish counterpart, aged Sherry (wine) Vinegar.

Article by: Barbara Bowman

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Sherry Vinegar History

Both sherry (the wine) and the vinegar have been produced in southern Spain since well before the 16th century. It is believed that the Greeks first brought wine to Spain in the 5th or 6th century. The use of vinegars for food and medicinal purposes is mentioned in the bible.

Jerez de la Frontera has been producing sherry since at least since the 16th century. Duque de Diano located in Jerez is the largest producer in of aged sherry vinegar in the world


Similar to Balsamic you'll find sherry vinegars with different agings including 30 year, 50 year and sometimes up to 75 years. As with fine balsamics the older high quality vinegars are sometimes used as an apertif or "digestive" (after meal).

Sherry Vinegar Uses

Use sherry vinegar with salads, in sauces or other dishes. One of the best Thanksgiving turkeys I ever prepared used sherry vinegar in the stuffing and the marinade for the bird. The sherry vinegar gravy was the best gravy I've tasted. Review our recipe links to find some excellent ways to enjoy your vinegar.

Where To Buy

Most grocery store varieties tend to be harsh with little or no aging time. Like balsamics sherry vinegar needs time to age and develop its distinctive complexity.
We suggest purchasing from specialty shops.

Buy Online

Also available online at

Gran Capirete Sherry Wine Vinegar

is a 50 year reserva Sherry vinegar from Jerez, Spain. Gran Capirete has a very strong aroma with a remarkably sweet taste, and balsalmic tones. It is made by José Páez Lobato in Jerez in the same way which they have been making it since 1946.
Acidity 8%
Aged 50 years in American Oak Barrels
Color: Chestnut brown
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Recipe Suggestions

Basic Sherry Wine Vinaigrette

3/4 cup Extra Virgin Olive Oil
1/4 cup Sherry Vinegar
1 medium shallot, minced
1/2 to 1 tablespoons fresh basil, minced
1 small garlic clove, minced (optional)
Salt and freshly ground black pepper to taste

Mix all ingredients together and let sit overnight.

Store in the refrigerator, but allow to warm to room temperature before serving. This dressing becomes more flavorful over time