mezzomediSherry vinegar
Complex, woody Sherry vinegar, with a round acidity and nutty notes.
Vinegar of mild and complex acidity, resulting from aging in sherry barrels in southern Spain. Its round, slightly sweet taste with notes of caramel and nuts, ideally seasons Mediterranean dressings, sauces, and marinades without dominating other flavors.
Best pairings
Anchovy Classic88%An essential duo: the sweet acidity of Sherry complements anchovy's iodized umami, fundamental in Mediterranean vinaigrettes.
Black olive Classic87%The woody acidity of vinegar soothes the bitterness of black olives; a classic Spanish tapas pairing.
Shrimp Classic86%Signature Spanish pairing: the delicate acidity of Sherry exalts the sweet flesh of shrimp.
Extra virgin olive oil Classic84%Sherry vinegar and olive oil, Iberian vinaigrette.
Roasted pepper Classic82%Escalivada drizzled with Sherry vinegar.
Red onion Classic82%Vinegar tempers the pungency of red onion and creates typically Andalusian tangy marinades.
Red bell pepper Classic81%Sherry vinegar on pepper escalivada.
Caper Classic81%An essential tandem: the acidity of Sherry amplifies the salty and tangy notes of capers.
Shallot Classic80%Shallot confit in Sherry vinegar: Spanish escabeches and Iberian marinades.
Green lentil Classic79%Sherry vinegar on lentil salad.
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FAQ
What goes with sherry vinegar?
Sherry vinegar pairs especially well with anchovy, black olive, shrimp, extra virgin olive oil and roasted pepper. An essential duo: the sweet acidity of Sherry complements anchovy's iodized umami, fundamental in Mediterranean vinaigrettes.
What can I substitute for sherry vinegar?
If you don't have it, try: wine vinegar, balsamic vinegar, verjus.