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Home / Food From Spain / Wine Vinegar / Sherry Vinegar with Pedro Ximenez by Gutierrez Colosia

Sherry Vinegar with Pedro Ximenez by Gutierrez Colosia

Sherry Vinegar with Pedro Ximenez by Gutierrez Colosia

Balanced Vinegar with a Touch of Sweetness

All Natural

$19.95 VN-31

OUT OF STOCK
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  • Solera aged in oak
  • Aged vinegar mixed with a touch of sweet sherry
  • Full, complex flavor
  • Family owned bodega
  • 7% acidity
  • Size - 12.68 fl oz/375 ml

Pedro Ximenez sherry vinegar is an intense, flavorful vinegar with a bold acidity balanced by a touch of sweetness. Once the initial flavor recedes, it has a long, warm, mildly sweet aftertaste. We use this vinegar on salads, in sauces and on grilled vegetables.

This special vinegar is a mix of reserva and normal sherry vinegar, with a touch of Pedro Ximenez wine for a hint of sweetness.

Gutierrez Colosia is a family owned bodega from the sherry town of El Puerto de Santa Maria. Sherry is made using the 'solera' aging process, where wines are mixed with older vintages as they age, balancing the flavors of different harvests. This Pedro Ximenez sherry vinegar is made the same way.

Pedro Ximenez grapes have a higher sugar content and are partially dried in the sun before they are pressed to make wine or vinegar. This process creates a full flavored wine and is quite costly since the amount of juice extracted from the dried grapes is smaller. A small amount of this precious wine is added to the vinegar to add a bit of sweetness and a real depth of flavor.

Bodegas Gutierrez Colosia is a family bodega with a long history of supplying the large corporate sherry bottlers. As the price pressure from the big companies pushed quality lower throughout the area, Juan Carlos and his wife Carmen decided to produce their own boutique sherry wine. Their focus is on artisan, top quality sherries and vinegars. To this day, Juan Carlos tastes from each barrel every week to ensure that theirs is among the best in the world.

Ingredients

Sherry wine vinegar. Contains sulfites.

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