Lightly floral, smoky and oh-so-smooth. Made with sun-ripened palomino grapes and aged slowly in toasted white oak barrels. Intriguing hints of almond and apricot. Sherry-o, baby.
Spritz over grilled veggies, fish or tofu. Drizzle over sliced cherry tomatoes. Pairs fabulously with smoked paprika. Brings fall soups to life with a splash.
Featured in a June issue of Cook’s Illustrated, O Sherry Vinegar “…edged out the competition."