Vinagres de Yema "La Sacristía de Bodega San Fernando" P.X. Vinegar
The depth and complexity found in Vinagres de Yema’s sherry vinegars are the result of use of the solera aging method and the high-quality Palomino Fino grapes used in production. Vinagres de Yema also holds the highest level of food safety certification–no small feat!
The high sugar content of the white Spanish grape, Pedro Ximénez, balanced by the vinegar’s acidity, yields a dense, rich finishing or “sipping” vinegar that can also be a “sweet & sour” addition to salads, meats, and soups. Made in the time-honored tradition of solera aging through a series of barrels called criaderas. When the solera, the barrel with the oldest vinegar, is tapped, it is never fully drained. The remaining vinegar is blended with vinegar from the next younger criadera and so on until the youngest is topped off with fermented must. This wine vinegar has a 6% acidity.
The high sugar content of the white Spanish grape, Pedro Ximénez, balanced by the vinegar’s acidity, yields a dense, rich finishing or “sipping” vinegar that can also be a “sweet & sour” addition to salads, meats, and soups. Made in the time-honored tradition of solera aging through a series of barrels called criaderas. When the solera, the barrel with the oldest vinegar, is tapped, it is never fully drained. The remaining vinegar is blended with vinegar from the next younger criadera and so on until the youngest is topped off with fermented must. This wine vinegar has a 6% acidity.
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| Producer | Vinagres de Yema |