Pedro Ximénez Dry Vinegar has a nuanced, woody nose that gives way to full-bodied flavor with hints of roasted nuts, caramel, and prunes, and a fresh, lively acidity (6%). Finish a lentil soup or gazpacho. Sprinkle over roasted root vegetables and blistered pimientos de padron. Make a glaze for grilled pork spareribs. Brighten winter squash purée.
Produced by: Alvear in Andalucía, Spain
Ingredients: wine vinegar from PX grapes
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