Vinagre de Jerez Reserva
Vinegar produced by means of the spontaneous (or natural) acetification of Manzanilla that has been aged for years in our Sanlúcar de Barrameda wineries using the traditional Soleras and Criaderas method. Thanks to its long ageing process and the remarkable quality of the wines that have been used to produce this vinegar, it boasts a rich and ample aromatic range and a harmonious and intense bouquet. Given the very nature of the wine industry and in particular this family’s pride, no-one actually wanted to admit that some of their wines had been made into vinegar, and that is why this product was euphemistically referred to as “wine for stewing” and was only sold to employees, family and friends.
Vinagre de Jerez Reserva is our strongest vinegar, so if you love intense vinegars and robust cuisine it is the perfect choice, you can really get a sense of its old Manzanilla origins.
This vinegar is a marvellous mahogany in colour, bathed in amber tones with a real intensity, the fruit of its long ageing process.
Winey and spicy notes are revealed in its acetic aromas, which make it a particularly intriguing vinegar, reminiscent of the old Manzanillas from which it has been produced.
The unmistakeable nuances from the biological ageing process take centre stage, with smooth yeasty (resulting from its ageing under a velum of flor yeast) aromas mixed with the nuances which emerge from the old and excellent wooden casks in which it was aged.
It is perfect for making dressings, poured over salads, or used in vinaigrettes, escabeches, reductions and game dishes. It also goes particularly well with cold soups such as Gazpacho, Ajoblanco or a cold carrot soup with cumin.