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Vinegar from Jerez area, Cádiz and Seville provinces, Andalusia, Spain
Vinagre de Jerez is a protected wine vinegar made only from wines of the sherry area. The wine is first dosed with old vinegar, then soured by acetic bacteria, either in industrial acetifiers or in the same wooden cask where it will age. It then matures in wooden casks previously used for wine, usually in a criaderas y solera system, for at least six months, two years for Reserva and ten years for Gran Reserva.
| Suitable wine from the sherry production area | Wines of the same year or mature wines, made under the Jerez and Manzanilla-Sanlúcar rules[jerez-pdo] |
| Vinegar from the producer's own stock | Added on arrival to bring the mix to at least 1° acetic acid[jerez-pdo] |
| Pedro Ximénez or Moscatel wine, or must of very ripe or sun-baked grapes of those varieties with neutral vinous alcohol added (sweet types only) | For Vinagre de Jerez al Pedro Ximénez and al Moscatel[jerez-pdo] |
| Starter | vinegar from the cellar's own stock (back-slopping); acetic bacteria |
Total time across the recorded steps: 6 months
What changes: Old vinegar goes into the incoming sherry wine
Every consignment of suitable wine is mixed with vinegar from the cellar's own stock on arrival [jerez-pdo]. Output: partly acetified wine.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Vinagre de Jerez is a protected wine vinegar made only from wines of the sherry area. The wine is first dosed with old vinegar, then soured by acetic bacteria, either in industrial acetifiers or in the same wooden cask where it will age. It then matures in wooden casks previously used for wine, usually in a criaderas y solera system, for at least six months, two years for Reserva and ten years for Gran Reserva. Made in 5 steps over 6 months. The longest step, age in wine casks by criaderas y solera or añadas, takes at least 6 months (European Commission 2020).
| Main step | at least 6 monthsSet[jerez-pdo] | Age in wine casks by criaderas y solera or añadas |
|---|---|---|
| Acidity | pH 1.9–2.4Measured[gonzalez2021] | Check and bottle |
Unlike plain wine vinegar, Vinagre de Jerez may only use wines from the sherry area, must be dosed with old vinegar on arrival and must age in wooden casks previously used for wine, of at most 1 000 litres, mostly in a criaderas y solera system [jerez-pdo]. It may keep residual alcohol of up to 3 % by volume, and its total acetic acid must be at least 70 grams/litre, or at least 80 grams/litre for Gran Reserva [jerez-pdo].
The specification sets the limits on the finished vinegar. Total acetic acid must be at least 70 grams/litre (60 for sweet and semi-sweet types, 80 for Gran Reserva), residual alcohol at most 3 % by volume (4 % for sweet and semi-sweet types) and sulphate at most 3.5 grams/litre [jerez-pdo].
Every number is labelled with how it is known. How this atlas is made
The criaderas y solera system dates from the 17th century, and American oak casks came in through the trade from Cádiz and Seville to the Americas [jerez-pdo]. The specification says wine and vinegar making in the Jerez district goes back to Phoenician times [jerez-pdo]. The amended PDO specification was published as an application in 2020 [jerez-pdo] and approved by Commission Implementing Regulation (EU) 2020/1717 of 11 November 2020 [jerez-reg].
