{"product_id":"el-majuelo-reserva-sherry-vinegar-d-o-vinagre-de-jerez-2yr","title":"El Majuelo Reserva Sherry Vinegar | D.O. Vinagre de Jerez 2yr","description":"\u003cdiv class=\"product-description\"\u003e\n\u003cp\u003eSherry vinegar is one of Spain's most prized culinary traditions — and El Majuelo's Reserva is a textbook example of why. Produced in Jerez de la Frontera, Andalusia by a fourth-generation family business that has been crafting vinegar since 1864, this Vinagre de Jerez Reserva carries the D.O. (Denominación de Origen) designation — one of only three vinegars in the world to hold Protected Designation of Origin status under European law.\u003c\/p\u003e\n\u003cp\u003eThe grapes are 100% Palomino Fino — the same white variety behind the finest Jerez sherry wines — grown in the chalky albariza soils of Cádiz province. The vinegar is then aged for a minimum of 2 years in American oak barrels using the traditional \u003cem\u003ecriaderas y soleras\u003c\/em\u003e system: a continuous fractional blending process in which barrels are stacked in tiers, with the oldest vinegar at floor level (the solera) and progressively younger batches above (the criaderas). When vinegar is drawn from the solera for bottling, it is replaced from the tier above — and so on up the stack — ensuring the finished product is a seamless blend of every vintage that has passed through those barrels. Standard sherry vinegar carries a minimum aging of just 6 months. Reserva classification requires a minimum of 2 years.\u003c\/p\u003e\n\u003cp\u003eThe result is a vinegar that is rich, medium-bodied, and deeply aromatic — with distinct notes of fig, toasted almond, and American oak balanced by a bright, clean acidity. The color is a warm amber trending toward mahogany. The texture is silky rather than sharp. It finishes long and complex in a way that mass-produced wine vinegars simply cannot replicate.\u003c\/p\u003e\n\u003cp\u003eThis is the vinegar serious home cooks and professional chefs reach for when they want to finish a dish rather than merely season it — an everyday pantry staple that quietly elevates everything it touches.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eColor:\u003c\/strong\u003e Warm amber to mahogany\u003cbr\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Toasted oak, dried fig, almond, sherry wine\u003cbr\u003e\u003cstrong\u003eFlavor:\u003c\/strong\u003e Rich, medium-bodied, notes of fig and almond with balanced acidity\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long, clean, complex\u003cbr\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e Minimum 7% (70g\/L acetic acid, per D.O. Vinagre de Jerez Reserva specification)\u003c\/p\u003e\n\u003ch3\u003eHow to Use It\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSalad dressings \u0026amp; vinaigrettes:\u003c\/strong\u003e Replaces red wine vinegar with significantly more depth. A 3:1 olive oil-to-sherry vinegar ratio is the classic Spanish base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGazpacho:\u003c\/strong\u003e Sherry vinegar is the traditional acidulant in authentic Spanish gazpacho — not red wine vinegar. El Majuelo Reserva adds the complexity the dish is built around.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinishing meats \u0026amp; vegetables:\u003c\/strong\u003e A few drops over roasted or grilled vegetables, pan-seared fish, braised chicken, or lamb transforms the dish at the final moment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSauces \u0026amp; reductions:\u003c\/strong\u003e Deglaze with a splash for pan sauces, or reduce slowly to a glaze for drizzling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCheese boards:\u003c\/strong\u003e Pairs beautifully with aged Manchego, Ibérico, Idiazábal, and other firm Spanish cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnexpected:\u003c\/strong\u003e Drizzle over fresh strawberries — a classic Andalusian combination that converts skeptics immediately.\u003c\/p\u003e\n\u003ch3\u003eProducer\u003c\/h3\u003e\n\u003cp\u003eEl Majuelo is a fourth-generation family business based in Jerez de la Frontera, Spain, producing sherry vinegar since 1864. Current cellarmaster Joaquín — a trained winemaker — inherited the business from his father and continues to use the same traditional \u003cem\u003ecriaderas y soleras\u003c\/em\u003e barrels that have defined the bodega's character for generations. El Majuelo is widely regarded as one of the finest artisan sherry vinegar producers in the Jerez region.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cp\u003eOrigin: Jerez de la Frontera, Andalusia, Spain\u003cbr\u003eGrape variety: 100% Palomino Fino\u003cbr\u003eAging: Minimum 2 years, American oak barrels, criaderas y soleras system\u003cbr\u003eClassification: Vinagre de Jerez Reserva D.O.\u003cbr\u003eSize: 250 ml (8.45 fl oz)\u003cbr\u003eContains sulfites\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Websrestaurant","offers":[{"title":"Default Title","offer_id":46143197315323,"sku":"EL-MAJU","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1035\/7637\/files\/81gyscdlh-L.jpg?v=1773858816","url":"https:\/\/www.georgetownoliveoil.com\/products\/el-majuelo-reserva-sherry-vinegar-d-o-vinagre-de-jerez-2yr","provider":"Georgetown Olive Oil Co.","version":"1.0","type":"link"}