Olive oil might get all the attention in Spain, but wander a little further along the supermarket aisle and its sharper companion presents another wall of choices.
Vinagre de vino blanco, vino tinto, Jerez, manzana, balsámico, Reserva, Gran Reserva, Pedro Ximénez… buying a bottle of vinegar can suddenly require considerably more thought than expected.
Some are everyday workhorses for salads and cooking. Others have spent years ageing in wood and deserve rather better than being splashed indiscriminately over a bowl of lettuce.
So, what are you actually buying?
Vinagre de vino blanco: White wine vinegar
Vinagre de vino blanco is white wine vinegar and one of the most useful bottles to keep in the cupboard.
It has a clean, fairly sharp flavour and works well in vinaigrettes, marinades, sauces and pickling.
If a British recipe simply calls for white wine vinegar, this is the label to look for.
Do not automatically substitute vinagre blanco, or white vinegar, without checking the bottle. That can refer to a different, more neutral vinegar rather than one made from white wine.
Vinagre de vino tinto: Red wine vinegar
Vinagre de vino tinto is red wine vinegar.
It tends to have a fuller flavour than white wine vinegar and works particularly well with tomatoes, pulses, roasted vegetables and more robust salads.
It is also a useful addition to marinades and stews when you want acidity without introducing sweetness.
For a simple Spanish-style tomato and onion salad, this is an easy bottle to reach for.
Vinagre de Jerez: The Spanish classic
Vinagre de Jerez is Sherry vinegar and deserves a little more attention.
Protected by its own designation of origin, it comes from the Jerez area of Andalucía and ages in wooden barrels.
Standard Vinagre de Jerez spends at least six months ageing. Its deeper, nuttier character makes it particularly good in dressings, sauces, reductions and escabeches.
It also works beautifully with gazpacho and other cold soups.
And this is where those words Reserva and Gran Reserva start to matter.
What does Reserva mean on vinegar?
Unlike some impressive-sounding supermarket terminology, Reserva has a specific meaning for protected Vinagre de Jerez.
The longer ageing produces greater complexity, with flavours that can include wood, nuts and spices.
That does not mean you need Gran Reserva for Tuesday night’s salad. A good standard Sherry vinegar is extremely versatile.
But if you buy an older vinegar, try using it where you can actually taste it rather than burying it in a heavily flavoured dish.
And what about Pedro Ximénez?
You may also encounter Vinagre de Jerez al Pedro Ximénez.
Pedro Ximénez, usually shortened to PX, is associated with intensely sweet wines made from the grape of the same name.
In protected Sherry vinegar, Pedro Ximénez wine is added during ageing. The result is a semi-sweet vinegar with richer flavours and notes reminiscent of dried fruit.
It works particularly well with meat, cheese-based salads and even some desserts.
There is also Vinagre de Jerez al Moscatel, made with the addition of Moscatel wine. It is another semi-sweet option and works particularly well in dressings containing fruit or citrus.
Vinagre de manzana: Apple cider vinegar
Vinagre de manzana is apple vinegar and is generally the Spanish supermarket equivalent to the apple cider vinegar familiar to British shoppers.
Its fruity character makes it useful for salad dressings, marinades and dishes where a heavy wine vinegar might dominate.
You may also see vinagre de sidra. Check the label, but both terms point you towards the apple rather than grape side of the vinegar shelf.
What does balsámico actually mean?
Vinagre balsámico is balsamic vinegar.
Under Spanish food regulations, balsamic vinegar is made by adding grape must, concentrated grape must or rectified concentrated grape must to wine vinegar, producing a sweet vinegar.
That sweetness is why balsamic vinegar behaves differently from an ordinary wine vinegar.
It can work particularly well with tomatoes, cheese, roasted vegetables and salads where a sweeter dressing suits the other ingredients.
You will also see crema balsámica or crema de vinagre balsámico. This is the thick, syrupy product commonly drizzled over salads and finished dishes. Do not assume it will behave exactly like ordinary balsamic vinegar in a recipe.
What is vinagre de alcohol?
Vinagre de alcohol is made through the acetic fermentation of distilled agricultural alcohol.
It is generally much more neutral than wine vinegar.
Depending on the product, you may encounter this type of vinegar for culinary use as well as stronger vinegar products intended for household purposes.
That makes the label particularly important. Do not assume every bottle containing the word vinagre belongs in your salad dressing.
Which vinegar should you buy?
If you only want one versatile Spanish vinegar for the kitchen, Vinagre de Jerez is difficult to beat.
For sharper, simpler acidity, choose white or red wine vinegar.
Apple vinegar provides a fruitier alternative, while balsamic suits dishes where a little sweetness works in your favour.
And if you spot a bottle of Sherry vinegar marked Reserva or Gran Reserva, you now know the label is telling you something meaningful about how long it has aged.
After all the attention lavished on choosing the right Spanish olive oil, it seems only fair that the vinegar sitting beside it gets its moment too.
Bridging the Gap’s recap
- Vinagre de vino blanco is white wine vinegar.
- Vinagre de vino tinto is red wine vinegar and has a fuller flavour.
- Vinagre de Jerez is Sherry vinegar and ages in wooden barrels.
- Vinagre de Jerez Reserva has aged for at least two years.
- Gran Reserva has aged for at least ten years.
- Pedro Ximénez and Moscatel versions offer sweeter styles of Sherry vinegar.
- Vinagre de manzana is apple vinegar and a useful choice for dressings and marinades.
- Vinagre balsámico is sweeter than ordinary wine vinegar and should not be confused with thick balsamic creams.
