(singing~~Oh, Sherrie, our love holds on, holds on~~) Yes, those lyrics are from the chorus of Steve Perry’s 80’s ballad Oh, Sherrie or an excerpt from my love letter to sherry vinegar. Different spelling but the sentiment’s the same. Steve loved his Sherrie and I love mine, which just happens to come in a bottle.
Take a stroll through any supermarket’s vinegar aisle and you’ll likely be overwhelmed by the number of vinegar varieties available. So. Many. Options. If you can wade through the balsamics, red wine and rice vinegars you may be lucky enough to find sherry vinegar.
What is Sherry Vinegar?
Sherry vinegar is a vinegar made with Sherry, a white wine produced from grapes grown near the town of Jerez in Spain and fortified with brandy. You’ll often see the phrase vinagre de Jerez on bottles for this reason. In order to bear this label, the vinegar has to be aged for at least six months. Bottles labeled with vinagre de Jerez reserva are aged a minimum of two years.
Sherry vinegar is made by first acetifying the sherry. Acetify is a fancy pants way of saying expose the sherry to oxygen so that it starts to turn to vinegar. The vinegars are then mixed, old and new, combining the milder flavors from the younger vinegars with the bolder, more complex flavors of the older vinegars to make sherry vinegar.
Sherry Dijon Vinaigrette
This Sherry Vinaigrette is the bomb.com. It’s rich and tangy and sweet and wonderful and it brightens up even plain salad greens. If I have a batch of this hanging around all I need is baby greens and a sprinkling of Parmigiano Reggiano. Try it and you’ll be singing ~~Oh, Sherrie, our love holds on, holds on~~
This vinaigrette gets a great deal of its flavor from the Dijon so choose a good, high quality mustard.
Like most things, this dressing tastes better the longer it sits. Make it ahead for maximum flavor.
Rewhisk your vinaigrette just before serving. The oil and vinegar will separate as the vinaigrette sits.