It is called vinaigre de Xérès in French and vinagre de Jerez in Spanish. This Sherry vinegar reserve, produced from the slow transformation into oak barrels of wines from the province of Jeres at the southern tip of Andalusia in Spain. Its nose is reminiscent of cooked wines and dry wood. This powerful vinegar, with a pronounced nut and Madeira flavor, goes very well with walnut oil for mixed salads. It is also ideal for deglazing veal livers or for flavoring white meat sauces.
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