TRAINING WORKSHEETS
SHERRY VINEGAR

Downloadable material about Sherry Vinegar’s history, origin and method of production, created specifically for trainers and restaurant industry professionals.

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PRESENTATION FOR TRAINERS
SHERRY VINEGAR

PowerPoint slides for use in training courses about Sherry Vinegar and as supporting material for presentations and educational activities.

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INFORMATIVE DOSSIER
SHERRY VINEGAR

Information and consultation brochure for consumers and professionals.

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SHERRY VINEGAR

Ageing takes place in wooden casks and can range from six months to two years.
It has an intense amber colour with touches of mahogany.
Its acetic aroma contains hints of nuts and wood, from have been aged in wooden barrels.
Ideal for dressing all kinds of dishes, for pickling or for preparing sauces and reductions.

ANALYTICAL PARAMETRES

Residual alcohol: < 3% by volume

Total acidity, expressed as acetic acid: > 70 g/l

Dry extract: minimum 1.3 g/l and acetic degree

Ash content: between 2-7 g/l