balsamic vinegars and sauces
The vinegar, of French " vin aigre " (tart wine), is a product obtained by means of the action(share) of the acetic bacterium on a solution hidroalcohólica. One can produce vinegar from any food that ferments alcohol. Of there that exist vinegars of apple, of beet, of rice and, naturally, of wine.
In case of the Vinegar of Sherry the acetificación takes place exclusively on the Wines of Sherry, good of the year without strengthening or in upbringing.