Spain is famed for its wines, and wines are the essential raw material in Spain for vinegar. The Spanish wine vinegars that result from careful fermentation of white or red wines or cava, whether sweet or dry, are much praised for their intense aroma, the wide spectrum of flavors and the many varieties available. Spanish gastronomy is the direct heir to all these culinary traditions, and is very generous in its use of vinegar, which is added to salads, gazpachos, sauces, pickles, and marinades. Wine vinegars are made in many wine-producing parts of Spain such as Castile-La Mancha and La Rioja. Special mention should be made of those made in Andalusia with the wines from Jerez (that is, Sherry vinegars) and Condado de Huelva because they are aged in oak barrels using the traditional solera and criaderas system which makes their wines so characteristic. These exquisite mahogany-colored vinegars are covered by their respective Designations of Origin.

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