Sherry Vinegar: 3 kcal & 0 g Sugar per Tablespoon of Nutty, Aged Acidity
Barrel-aged in Spainâs âcriadera-soleraâ system, this mahogany vinegar brings oxidative wine aromas, gentle 7-% acidity and trace polyphenols to dressings, glazes and gazpacho.
What Is Sherry Vinegar?
PDO-protected **vinagre de Jerez** made by acetifying *Palomino, Pedro Ximénez or Moscatel* sherry wines, then aging ℠6 months (Reserva ℠2 y, Gran Reserva ℠10 y) in American-oak casks.
Nutrition (15 ml â 1 Tbsp)
|Calories|Carbs|Sugars|Fat|Acidity|Potassium|
|---|---|---|---|---|---|
|3 kcal|0.1 g|0 g|0 g|â 7 % acetic|15 mg|
Benefits
- **Acetic acid** may aid post-meal glucose control and appetite regulation.
- Oak aging retains **flavanols & phenolic acids** â mild antioxidant activity.
- Virtually calorie-free flavour booster that replaces salt or sugar in sauces.
Drawbacks
- ~60 mg â L **sulfites** can trigger sensitivity in some people.
- 7 % acidity may irritate reflux or oral ulcersâdilute in oil or water.
- Dark colour can stain light counters or clothing.
Flavour & Aroma
**Nutty-raisin, lightly oak-smoky with hint of caramel**; brighter and less sweet than balsamic, richer than white wine vinegar.
Culinary Uses & Storage
- Whisk 1 Tbsp with 3 Tbsp EVOO for classic **Spanish vinaigrette**.
- Deglaze mushrooms or pork, finish **salmorejo** or lentil stew.
- Reduce with honey for glossy drizzle over grilled peaches.
- Keep tightly capped, dark cabinet †3 years; flavours mellow but do not spoil.
- 1. Sherry Vinegar