Sherry Vinegar - 50 Years

Sherry vinegar, aged 50 years, with notes of spices and nuts

Sherry wine vinegar aged 50 years by the Spanish workshop Gran Capirete from Andalusia. Rounded and full-bodied-dry, complex, slightly sweet and with notes of spices, dried fruit and nuts. A rarity of Spanish vinegar culture.

How to use

Drop by drop with foie gras, game dishes, reduction sauces and aged hard cheese. It refines gazpacho, lentil soup, tapas and reductions. A classic of Spanish fine dining that is dosed sparingly because of its intensity.

Important: Store cool and dark, keep well sealed after opening. Because of the intense, concentrated aroma, a few drops are enough, ideally added to the finished dish at the end.

At a glance

• Sherry vinegar from Andalusia, aged 50 years
• By the Gran Capirete workshop, Spain
• Complex aroma with notes of spices, dried fruit and nuts
• Rounded, full-bodied-dry and slightly sweet
• Versatile for game, tapas, cheese and fine sauces

Goes well with

For Mediterranean cooking, fruity Belessi olive oil is a great match, and for dressings nutty walnut oil. A fruity-tart alternative is the apple-quince balsamic vinegar.

Frequently Asked Questions

Where does the sherry vinegar come from?
From Andalusia in Spain, by the Gran Capirete workshop. It is aged 50 years and is one of the rarities of Spanish vinegar culture.

What does it taste like?
Complex, rounded and full-bodied-dry, slightly sweet, with notes of spices, dried fruit and nuts.

What does it pair with best?
Drop by drop with foie gras, game, aged hard cheese and reduction sauces, as well as in gazpacho, lentil soup and tapas.

How do I store it?
Cool and dark, well sealed. Because of the concentrated aroma, dose sparingly and ideally at the end.