What Is Sherry vinegar and How Can I Use It?

Sherry vinegar rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 60 recipes to cook with it.

What is sherry vinegar?

Sherry vinegar is a Spanish wine vinegar made from sherry, the fortified wine of Andalusia in the country's southwest.

By law it carries the Vinagre de Jerez designation. It is aged in oak barrels using the same solera system that ages the wine, which is why it tastes deeper and nuttier than ordinary red or white wine vinegar.

Expect a vinegar that is sharp but rounded, with toasted nuts and dried fruit behind the acid. A young bottle leans bright and tangy. One labeled Reserva has spent years in wood and turns mellow, almost like a dry oloroso sherry with teeth.

This is the vinegar to reach for when you want acid that adds flavor, not just sourness.

Cooking With Sherry Vinegar

A few drops finish a dish more than a splash drowns it. Stir a teaspoon into a pot of lentils or beans right before serving and the whole thing wakes up; Lima Beans with Chorizo leans on exactly that trick to cut the fat of the sausage.

In a vinaigrette its complexity carries the whole dressing. Whisk one part vinegar to three parts good olive oil with a little Dijon and salt, and you have a dressing worthy of bitter greens or a Quinoa & Veggie Salad with Apples, Dried Berries, Walnuts & Cheddar.

It is also the classic acid in a Spanish romesco. Romesco Sauce blends it with roasted peppers and almonds into a thick sauce for grilled vegetables or fish.

Use it to deglaze, too. After searing meat or browning onions, a splash lifts the fond off the pan and reduces into a quick sauce with real backbone.

What It Pairs With

Sherry vinegar loves nuts, especially almonds and walnuts, whose toasted depth echoes its own. It plays well with roasted vegetables, smoky paprika, garlic, cured pork, and sweet things like dried apricots or grapes.

It belongs in gazpacho. A tablespoon sharpens the cold tomato base without making it taste of vinegar.

The common mistake is treating it like a cheap vinegar and pouring with a heavy hand. Its flavor is concentrated, so start small and taste. The second mistake is cooking it hard: long boiling drives off the aromatic notes you paid for, so add it late or off the heat.

Substitutes

No swap is exact, but a few come close. Mix red wine vinegar with a small splash of balsamic to mimic the sweetness and depth; use a touch less than the sherry vinegar called for, since balsamic is sweeter.

Plain red wine vinegar alone works in a pinch but tastes flatter and sharper, so add a pinch of sugar to soften it.

Champagne vinegar is gentler and less nutty, fine in a delicate vinaigrette but underpowered for a romesco or a hearty braise. Balsamic on its own is sweeter and syrupier, and it will darken a dressing, so use it only where that suits the dish.

Buying and Storage

Read the label. Genuine Vinagre de Jerez comes from the Jerez region and lists an aging level.

Reserva means at least two years in oak, Gran Reserva at least ten, and those older bottles are worth the higher price for finishing and dressings. A young bottle is fine for cooking and deglazing.

Acidity sits around 7 percent, a bit higher than table vinegar, which is part of why a little goes far.

Store it in a cool, dark cupboard with the cap tight. Vinegar is self-preserving and does not spoil, so an opened bottle keeps for years, though the brightest aromatics fade over time.

A little cloudiness or sediment is harmless. If a gelatinous blob (a vinegar mother) forms, strain it out and the vinegar is still good.

Nutrition

Quick facts

Food group: Sherry vinegar is a member of the Spices and Herbs US Department of Agriculture nutritional food group.

In Chinese

雪利酒醋

British (UK) term

Sherry vinegar

en français

de vinaigre de Xérès

en español

vinagre de jerez

How much does sherry vinegar weigh?

Related

Spices and Herbs

Recipes using sherry vinegar

There are 60 recipes that contain this ingredient.

Romesco Sauce

An easy yet tasty sauce is made with tomatoes, almonds, chili and garlic. Toss it with pasta, top it as a topping for hot dog... YUM!

Roasted Cauliflower Salad With Arugula, Walnuts & Cheddar Vinaigrette

Roasted cauliflower salad tossed with peppery arugula, toasted walnuts, sharp cheddar, and a sherry vinaigrette. A warm, hearty vegetarian salad with golden caramelized edges in every bite.

Grilled Mahi-Mahi with Escabeche Sauce

Light and tasty. A quick and easy way to prepare a delicious fish dish.

Bow-Tie Pasta, Asparagus, Toasted Almonds & Browned Butter

A quick and easy vegetarian pasta main dish with pizzazz. Fun farfalle pasta tossed with nutty almonds and asparagus in tangy buttery sauce.

Quinoa & Arugula Salad with Pears, Walnuts, Dried Fruits, & Jack Cheese

Quinoa is getting more and more popular, it has a very unique and delicious taste, also it is high in fibre and protein. In this recipe, we use fresh pears, arugula, lightly toasted walnuts and dried fruits, mixing in some Jack cheese. It can be served as a side dish, but it also can be a delicious and nutritious main dish!

Cheesy Roasted Vegetable Tart

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Greek Orzo Stuffed Peppers

Greek flavor perfectly matched each other. I drizzled a splash of high-quality extra-virgin olive oil just before serving. Even though it tasted clean and light, it was actually quite filling because of orzo and chickpeas. The presentation looked great as well, will definitely be making this again.

Quinoa & Veggie Salad with Apples, Dried Berries, Walnuts & Cheddar

Easy to make, and it was delicious as well as packed with good-for-you ingredients. Will be making it again soon.

Black Bean & Papaya Relish

Tropical black bean and papaya relish with crunchy jicama, cinnamon-spiced beans, and a citrus-sherry dressing. A fresh, vibrant side dish that's vegan and ready in about an hour.

Plum Tomato Salsa with Sherry Vinegar

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Gazpacho Sevellano

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

Roasted Red Currant & Sherry Beef Ribs

Red currant jelly is brillant in this marinated sauce. A few ingredients create this juicy and delicious roasted beef ribs.

Herb Crusted Rack of Lamb with Roasted

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Shellfish Gazpacho

Chilled shellfish gazpacho with shrimp, scallops, clams, and mussels served in roasted pepper halves with cucumber-tomato broth and olive oil croutons. A stunning cold summer seafood soup.

Grilled Chicken Sandwiches with Sherried Peaches

Grilled chicken sandwiches piled high with a sweet-savory peach and caramelized onion relish spiked with sherry vinegar and crushed peppercorns. Summer cookout fare with a grown-up punch.

Green Bean Nest with Scallop Eggs

Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.

Salad of Baby Asian Greens with Goat Cheese Croutons

Baby Asian greens salad with warm goat cheese croutons on toasted baguette and a sherry-vinegar vinaigrette with thyme and grainy mustard. A bistro salad ready in 30 minutes.

Goat's Cheese Salad with Sweet & Sour Onions

Grilled goat cheese salad with sweet-and-sour caramelized Spanish onions, sun-dried tomato vinaigrette, and mixed greens. A classic French bistro starter that eats like a full meal.

Goat's Cheese Salad with Sweet & Sour Onions

Grilled goat cheese salad with sweet-and-sour caramelized Spanish onions, sun-dried tomato vinaigrette, and mixed greens. A classic French bistro starter that eats like a full meal.

Southwestern Rice & Pinto Bean Salad

Very healthy and nutritious salad. Flavor is great too.

Grainy Sherry Mustard

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Romesco-Style Roasted Pepper Dip

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Shrimp, Olive & Orange Skewers

Grilled shrimp skewers threaded with orange sections and black olives, marinated in olive oil, sherry vinegar, orange juice, and fresh basil. A Mediterranean-inspired appetizer or light main.

Sauteed Soft Shell Crabs with Sugar Snap Peas & Hazelnuts

Soft shell crabs seared in clarified butter meet brown butter sauce spiked with sherry vinegar, toasted hazelnuts, and sweet sugar snap peas. Elegant springtime seafood in under an hour.

Warm Leftover Turkey, Pears, Veggies & Nuts Salad

Warm leftover turkey salad with browned pears, radicchio, fennel, walnuts, and sherry vinegar dressing. A low-carb, elegant way to use up Thanksgiving turkey.

Onion Soup with Irish Cheddar Crouton

Irish cheddar crouton gives the tons of flavor and crunchiness into this delicious onion soup.

Charlie's Wrap Sandwich

Vegetarian wrap packed with sauteed sweet peppers, creamy goat cheese, sun-dried tomatoes, and peppery arugula finished with a splash of sherry vinegar. A fresh, no-cook-ahead lunch ready in minutes.

Grilled Venison Chop with Chestnut Twice Baked Potato

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Spinach Salad in Fresh Orange Dressing with Pine Nuts

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

White Gazpacho with Almonds & Grapes

A delicious soup that is great with tortilla chips or crusty bread. Can also be used as a salsa if thickened.

Pheasant with Cinnamon & Basil

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Roasted Red Pepper Mustard

Roasted red pepper mustard blends fire-charred bell peppers with mustard seeds, sherry, red wine, and honey. A complex artisan condiment for sandwiches, charcuterie boards, and grilled meats.

Grilled Lobster with Warm Corn, Chanterelle & Bacon Salad

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Striped Bass Escabeche with Bell Peppers & Green Beans

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Ponzu Beef Tataki

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

Spring Mix Salad with Shrimp & Fennel

Spring mix salad with sauteed shrimp and sliced fennel in a sherry vinegar and shallot vinaigrette. A light, elegant main course salad ready in 20 minutes with bright citrus and anise notes throughout.

Fried-Fish Fillets with Sherry Vinegar & Herbs

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Smoky Ham & Roasted Red Pepper Spread

A quick and easy way to use up your leftover by making this delicious spread.

Broiled Gingered Chicken (Chinese New Year)

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

Grilled Leg of Lamb with Currant-Bell Pepper Chutney

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Mushroom-Prosciutto Pizza

I love mushrooms very much, this mushroom-prosciutto pizza is really yuuuumy.

Chicken Breasts Xeres

Crispy-skinned chicken breasts in a tangy sherry vinegar and tomato sauce with sautéed mushrooms and fresh parsley. A Spanish-inspired skillet dinner ready in 40 minutes.

Grilled New Potato, Peppers & Onions Salad

These a few kinds of grilled vegetables together are absolutely delicious! Tossing them with a very light and flavorful sherry vinaigrette, definitely will be a hit on your table as a side dish.

Grilled Tuna

Grilled tuna steaks marinated in sherry vinegar with just salt and pepper. A three-ingredient recipe for rare-to-well-done tuna with a tangy, caramelized crust.

Roasted Vegetable Gazpacho

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

Roast Loin of Venison with Savory Wine Sauce

Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.

Chicken in Garlic-Vinegar Sauce

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

Mother's Day Strawberry, Melon & Avocado Salad

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Herbed Potato Salad

Herbed potato salad with red-skinned potatoes, Dijon mustard, yogurt-mayo dressing, and plenty of scallion, dill, and parsley. A lighter picnic side that skips the heavy gloppy stuff.

Sweet Potato Pancakes topped with Creamy Mushroom Ragout

Sweet potato pancakes with creamy mushroom ragout pair crispy panko-crusted sweet potato cakes with a sage-and-shallot wild mushroom cream sauce. An elegant vegetarian appetizer or holiday side.

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