Sure, we love our go-to white wine vinegar for pickling, but sometimes you need vinegar that can brighten up a dish without being overpowering. A vinegar that is complex and intense. Sherry vinegar is the answer.
Commonly used in vinaigrettes, it also provides just the acidity you want for deglazing pans or to round out the flavor of soups and stews. And while we're on the subject of sherry vinegar, remember that there are three different varieties which usually dictate how long the vinegar has been aging: vinagre de Jerez ages for at least six months and works best with diced shallots and some pounded garlic for a salad dressing; vinagre de Jerez Reserva ages for at least 12 months and is perfect for accompanying any gazpacho and finally vinagre de Jerez Gran Reserva that's aged for 10 years in wood and commands the highest price out of the three. Use the good stuff sparingly: A few drops on a grilled steak or on top of some salty cheese are enough to show off its charms.