La Tienda in the Press
Foods From Spain News - April 2007
Sweet Vinegars From SpainSingular grapes and a unique aging process result in unique vinegar that stands out in the American kitchen
If Aesop had written a fable about sweet vinegars, Spanish vinagre de Jerez would have played the tortoise and Italy’s aceto balsamico di Modena the hare. The average American diner had never heard of either product in the early 1970s, when an article by New York Times food writer Craig Claiborne introduced readers to the joys of balsamic vinegar, setting off a stampede that has yet to abate.