There are a number of famous vinegars, and then there is Sherry vinegar, considered by some to be the “King of all vinegars”.

Sherry vinegar History
Sherry vinegar, like Sherry itself, has long been produced in southern Spain. The use of vinegar for food and medicinal purposes is mentioned in the Bible.
The Phoenicians introduced the Palomino grape, grown in the unique microclimate of the Jerez region, the source of Sherry. Andalusia became part of the Roman Empire and the region was called Xerex in Latin. When the Moors arrived, they called Xerex "Sherrisch," which the Spanish translated as Jerez. In English, the word became "Sherry."
In 1995, the Jerez DOC designation became applicable for Sherry vinegar. Current legislation requires Jerez vinegar to have less than 1% alcohol and at least 5% acidity.

Production
Palomino grapes are planted in white soil (Albariza), which contributes to the Sherry's distinctive taste, and they are harvested in September. The "must" or "yema" (yolk), known as the first pressing of the grapes, is clarified and fortified. The young wines then enter their maturation period. Only top-quality young Sherry, with its high acidity, is used to make Sherry vinegar. Sherry vinegar is produced via a fermentation process using a specific bacteria to convert alcohol and oxygen into acetic acid and water. Ideally, the alcohol level should be between 10 and 13%.
In earlier times, Sherry vinegar was created only by accident, when a cask of new or maturing Sherry was contaminated with acetic acid bacteria. With advanced sanitary practices and modern vinegar production facilities, accidental contamination is rare nowadays. Vinegar makers deliberately introduce the desired strains of bacteria into selected casks of Sherry to start its transformation into vinegar.

The maturation of Sherry vinegar needs a lot of oxygen and fresh air. This is required by the bacteria to convert ethyl alcohol into acetic acid. Oxygen continues to affect the Sherry vinegar after the acetic acid has formed, by deepening its colour and improving the vinegar's complexity in terms of flavour and aroma. The vinegar ages in well-ventilated bodegas, with high ceilings and open vents which face south or southwest to take advantage of sea breezes. Sherry vinegar barrels are never completely filled and never completely sealed, so the barrels constantly receive air.

A unique method, the Solera
Once the Sherry has begun to ferment it will be allowed to mature using the "Solera" system.
The Solera and Criadera are unique to the Jerez region and are crucial components in the maturing process of Sherry vinegar. The system consists of rows of 500-litre oak casks piled up in a pyramid, each containing Sherry vinegar of similar characteristics but different ages. The barrels, previously used to store Sherry, release their aroma into the vinegar.

The oldest vinegar is stored in the "Solera," the bottom row of barrels. No more than a third of the barrel content is ever removed from the Solera for bottling. This third is then replaced with younger vinegar from the first "Criadera", the row of barrels stored directly above the Solera. The space in the first Criadera is then filled with still younger vinegar from the second Criadera from the row above, and so on. Finally, the top of the pyramid is filled with new vinegar.

New vinegars are added to older vinegars and are blended together, developing a uniform, harmonious colour, fragrance and flavour. The transfer from barrel to barrel increases oxygenation, which encourages the transformation and absorption of flavours. This process may be shortened or extended depending on the required age and quality of the final vinegar.
This unique Solera system was devised in the 19th century and ensures the production of a consistent vinegar year after year.

MedInternational offers you the best Sherry vinegars, created using the traditional and unique Solera method.