History
Vinegar from sherry has been around since sherry was first produced in and around Jerez. In the sherry bodegas wines which had undergone acetic fermentation and turned to vinegar used to be considered failures, however since the 1950s winemakers started to view sherry vinegar as a product in its own right and now even encourage it. They also began to carefully age their vinegars in the same way as their wines and brandies.
Barrels containing vinegar are always quickly removed from the wine bodega, this is to prevent other barrels of wine also turning to vinegar. Any barrels which have contained vinegar cannot usually be used to store wine again due to the risk of acetic fermentation. In the past the vinegar was given away to staff and family of the owner or sold at the bodega door. Some barrels were stored separately and often forgotten about. These vinegars, many over 50 years old, are now being re-discovered.
Read more about this topic: Sherry Vinegar
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