O Aged Sherry Vinegar
Lightly floral, smoky and oh-so-smooth. Made with sun-ripened palomino grapes and aged slowly in toasted white oak barrels. Intriguing hints of almond and apricot. Sherry-o, baby. Spritz over grilled veggies, fish or tofu. Blend with O Artisan Extra Virgin Olive Oil and chopped shallots for a classic vinaigrette. Drizzle over sliced cherry tomatoes. Pairs fabulously with smoked paprika. Brings fall soups to life with a splash. Featured in a June issue of Cook’s Illustrated, O Sherry Vinegar “…edged out the competition.”
Properties
- Physical Form
- Liquid
Product families
Applications
- Dairy Substitutes
- Meat Substitutes
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Acidulants & Acidity Regulators
- Other Whole Foods & Extracts
Other characteristics
- Functions
- Acidulant
- Ingredient Name
- Sherry Vinegar
- Labeling Claims
- Allergen-free, Non-GMO
- Allergen-free
- Non-GMO
- Odor
- Fruit with toasty notes
- Notes
¹ pH values in vinegar are only given as a guideline and are not guaranteed. Shelf Life: Vinegar remains safe for human consumption indefinitely. Shelf-life is indicated for best appearance. Depending upon the vinegar type and storage conditions, some color changes, sedimentations and mother of vinegar may appear throughout the life of the product. Cooler storage temperatures and lack of oxygen will slowdown these alterations.
- Flavor
- Tart
- Markets
- Food & Nutrition
- Storage
- Ambient
- PACKAGING
- 300 ml bottle.
- Shelf LIfe
- 5 Years
- Ingredient
- Water, Apricot Juice Concentrate, Sherry Vinegar
- Technology
- Food Ingredients
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Food and Nutrition Applications
- Processed Seafood
- Soups
- Tofu
- Vinaigrette
Technical data
Table 1 of 3
9 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Acidity (Acetic acid) | 6 | % w/v | — |
| Copper Content | max. 1.0 | ppm | AOAC 9.051 |
| Gluten | max. 5 | ppm | AOAC 2012.01 |
| Grain (% Acetic acid x 10) | 60 | g/L | AOAC 11.008 |
| Iron Content | max. 1.0 | ppm | AOAC 9.058 |
| Lead Content | max. 30 | ppb | AOAC 25.094 |
| pH¹ | 2.5 - 3.5 | — | — |
| Residual Alcohol (Single Strength) | 0.5 | % v/v | — |
| Specific Gravity | 8.4 | lbs/ gal | — |
Table 2 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coagulase (+) | Negative | — | — |
| Coliform | max. 10 | CFU /ml | AOAC 991.14 |
| E. Coliforms | max. 10 | CFU/ml | AOAC 990.12 |
| Salmonella | Negative/25ml | — | AOAC 2003.09 |
| Total Standard Plate Count | max. 10 | CFU/ml | AOAC 990.12 |
| Yeast/Mold | max. 10 | CFU/ml | AOAC 997.02 |
Table 3 of 3
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Added Sugar | 0 | g |
| Calcium Content | 7.72 | mg |
| Calories | 66.28 | kcal |
| Carbohydrates | 11.03 | g |
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0.03 | g |
| Iron Content | 0.66 | mg |
| Potassium Content | 93.57 | mg |
| Protein Content | 0.49 | g |
| Saturated Fat | 0.03 | g |
| Sodium Content | 328.61 | mg |
