Spanish Vinegar
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. An invitation to try out different food & vinegar pairings.
Vinegars to Suit all Tastes
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. In fact, Spaniards are amongst the world's largest consumers of vinegar.
Wine vinegars are made in many wine-producing parts of Spain such as Galicia, Castile-La Mancha, La Rioja and Catalonia. 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.
Aromatic vinegar is also a popular traditional product. The aromas used include garlic, lavender, rosemary, tarragon, and thyme, and there are also honey, figs, cherries, and other fruit vinegars. Smooth, fine vinegar is also made from cider, a typical drink in the Principality of Asturias and the province of Guipúzcoa (Basque Country). These flavored condiments can be used in many ways. They are excellent for marinades and mayonnaise, and can replace wine as an ingredient in hot sauces for meat and fish.
