Vinegar is a product of the acetic fermentation of the alcohol of wine and apple. Its uses date back to Roman times and its records rest in the oldest recipe book written by Apicius, a famous gourmet of that time. Its preparation has been perfected with different methods throughout history, among which the Orleans method, Schuetzenbach method and the Modern method stand out, always maintaining the basic principle despite being increasingly industrialized.
Most common types of vinegars
1. Balsamic apple cider vinegar
This vinegar is made from apple juice harvested at its best point of ripeness. It is considered in gastronomy as a gourmet dressing, its slightly sweet flavor is unique and very elegant for the demanding gastronomic palate. It is stored in barrels for at least two or three years to reach its correct maturation.
It is generally used in the preparation of cold salads, such as apple salad, cheese salad, spinach salad, green bean salad, quinoa salad, among others. Also in hot dishes such as applesauce, baked apples and white meats.
Among the properties that stand out, we can point out that they are rich in antioxidants and potassium. From a medicinal point of view, this vinegar is used as an anti-inflammatory and to relieve rheumatic pain.
2. Sherry vinegar
Sherry vinegar is considered the first wine vinegar made in Spain. This vinegar has a high quality and a high aromatic concentration, being considered a product that must be used in universal cuisine. Its maturation process is done in American oak barrels. In gastronomy it is used in traditional dishes such as Andalusian gazpacho and as a dressing in any salad.
This vinegar is essential in the preparation of mayonnaise and other sauces such as Bilbao. For every 100 g of this vinegar, 8 calories are consumed, minerals such as sodium 0.8 g, iron 0.5 g and potassium 39 g.
3. Vermouth wine vinegar
Vermouth wine vinegar is considered an exotic vinegar. Its properties in flavor, color and aroma are exquisitely elegant, providing exclusive flavors to different appetizers such as mussels, clams and oysters. You can also use it in pickles, fish marinades or to dress salads.
4. Muscat balsamic vinegar
Muscat balsamic vinegar represents the typical flavor of Mediterranean food. Its particular and exquisite bittersweet flavor, moderate acidity, and indescribable fruity aroma make this vinegar a special ingredient in the preparation of a wide gastronomic repertoire. It is especially used in salads where tomato is present, in sweet salads where raisins, nuts and strawberries are included. Likewise, this vinegar is used to marinate blue fish and pickle.
It is a vinegar with a large amount of antioxidants, as well as minerals such as iron, calcium and potassium.
