Tried this vinegar last week w/ Susan:
1. Sanchez Romate Sherry Vinegar (Matured in oak casks/Jerez; Acidity: 6.7 gms/litre; Dean&Deluca) NV: Very dark brown cloudy/murky color w/ lots of suspended sediment; powerful EA/volatile/acetic alcoholic bit old Sherry some complex nose that sears/burns the nostrils; very high alcoholic/EA/acetic/vinegar that burns/sears the palate w/ slight old Sherry flavor; very long very powerful acetic/EA finish that burns going down; a mind-blowing acidity and not a pleasure to taste; very painful & could only manage a few sips.
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More truckledart from TheBloodyPulpit:
1. This was a gift from Stacey from her Dad's cellar. We bought this vinegar from DarrellCorti back in the mid-'70's and it was a spectacular sherry vinegar. It was originally closed by a plastic T-top cork. When I opened this btl; the plastic top came off. The cork was still intact but totally disintegrated when I tried to remove it. The btl had been stored on its side all these yrs and almost half of it had leaked away. The vinegar had a mind-blowing acidity, both in the nose and on the palate, that totally overwhelmed everything.
I could manage only a few sips put it was extremely painful. It did some bad things in my stomach & I suffered from acid indigestion for the rest of the day.
The purpose of adding vinegar to a dish/sauce is to add acidity. If it's a good sherry vinegar, it also carries a bit of the sherry flavor to add compexity. Susan used it very sparingly & it didn't seem to harm the dish. But I'm not sure this added anything other than the acidity.
I'm not sure what to do w/ the remaining half btl. It's too much of a relic to simply dump it down the drain. So it just presently sits on the counter emitting its volatility & contaminating the nearby wines.
The current stuff:https://chefshop.com/Sherry-Vinegar-Sanchez-Romate-Reserva-P6111.aspx
Ahhhh....the things I try for my wine sheep!!
Tom