Acidity Of Sherry Vinegar
Does anyone know about the preferred acidity for Sherry vinegar (Vinagre De Jerez)?
I recently bought a bottle of Napa Valley Naturals Sherry Reserve Vinegar from Whole Foods. This vinegar had an acidity level of 4%. When I got home I checked my old bottle of Don Bruno Sherry Vinegar and it has an acidity level of 8%. That is a big difference!
Several sites on the internet indicate that Sherry Vinegar must have a minimum acidity of 7%.
Are there any Spaniards out there to help me out?
Spanish wines (and vinegars) have certain standards for export. I've come to the conclusion that they keep the failures at home and export only the best of what the produce. That may be why you see the minimum 7% acidity statement for their vinegar.
A good imported sherry vinegar is, IMO, superior to many balsamic vinegars I've tasted.
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