JEREZ So it goes, they say: Xérès=Jerez=Sherry. And that's what we think about when we use the word Jerez, isn't it? Sweet, dry, whatever. But we think of sherry wine, not sherry vinegar. Head for the nearest supermarket's oil & vinegar shelves. Ah, here it is ... apple vinegar, wine vinegar ... sherry vinegar? Not likely, except at upmarket shops. As part of a new section on Spanish food, let us tell you a little more about these superb vinegars that are increasingly held in the greatest esteem by some of the world's top chefs.What exactly is vinegar? To put it simply, it is the product of bacterial activity, that of the mycoderma aceti, or acetic bacteria, upon any type of hydro-alcoholic solution. In other words, vinegar can be obtained from ny food stuff that can be fermented to produce alcohol. Thus, there are vinegars made from apples, beet, potatoes, rice ... and of course, wine vinegars.
