Sherry vinegar — vinagre de Jerez — is a dark, mahogany-amber Spanish vinegar made from fortified sherry wine and aged in oak by the same solera system that matures the wine itself. It is sharply acidic yet mellow and complex, with a hallmark nutty, oxidative, faintly sweet depth that sets it apart from red- or white-wine vinegar. Prized in Andalusian cooking, it is the defining sour note of gazpacho and salmorejo, and a favourite for vinaigrettes, pan sauces and deglazing.