This premium quality Sherry Vinegar from Jerez in Spain is produced by Bodegas Sanchez Ayala, who produce their famous Manzanilla Gabriela and Galeon Oloroso sherries. They also run a small vinegar solera in the back of their bodega. This solera becomes home to any Manzanilla barrels that start to show signs of acetic acid bacteria. Once identified, the acetobacter affected barrels are separated from the wine solera and left for at least two years to gradually morph from wine to vinegar. The result is a delicious, complex and old reserve vinegar. Unlike the majority of Sherry vinegars, which are based on heavily oxidized wine or densely sweet Pedro Ximenez, Sanchez Ayala Vinegar comes exclusively from Manzanilla barrels that are between three and five years old prior to their arrival in the vinegar solera. This means that it has all the complexity of aged, high quality sherry, without the richness of PX based vinegars.
It’s fantastic as a base for Mignonette over oysters or raw seafood where the iodine notes of Manzanilla really come through. It’s also a really beautiful option for summer salad
dressings where complexity and intensity is required without the dense, richness of balsamic or PX vinegars.