I use two kinds of vinegar: a good red wine vinegar or
aged sherry vinegar for crispness, and a smaller amount of balsamic for its full body and touch of sweetness.
Comes with Olive Oil Tortas (small cakes), Bonita Tuna Escabeche, Larguetta Almonds, Spanish honey, EVOO, Arbequina Olives, Bomba rice, Natural Salt Crystals, Pimenton de la Vera Sweet Paprika, capers, saffron, Romanico Black Olive Spread, Piquillo Peppers, Mas Portell Chardonnay Vinegar and
aged sherry vinegar, all at a discount price.
First, I decided to splash them with a bit of
aged sherry vinegar for acid.
Not exact matches
Banyuls
vinegar is cask
aged but smoother and less oaky than
sherry vinegar.
As a New Yorker, I'm lucky to be able to pop into Despaña in Nolita, which sells a few styles, from the daily workhouse that is Montegrato brand Jerez
sherry vinegar (not available online) to the slightly sweet 8 - year Olorosso to the thicker, more syrupy 16 - year -
aged Pedro Jimenez vin, and will let you taste them all.