Vinagres de Yema
The high sugar content of the white Spanish grape, Pedro Ximénez, balanced by the vinegar’s acidity, yields a dense, rich finishing or “sipping” vinegar that can also be a “sweet & sour” addition to salads, meats, and soups. Made in the time-honored tradition of solera aging through a series of barrels called criaderas. When the solera, the barrel with the oldest vinegar, is tapped, it is never fully drained. The remaining vinegar is blended with vinegar from the next younger criadera and so on until the youngest is topped off with fermented must. This wine vinegar has a 6% acidity.