OMED Pedro Ximénez Vinegar
Pedro Ximénez is a white Spanish grape variety traditionally sun-dried after harvest to concentrate its sugars to extraordinary levels — the same process that produces the intensely sweet PX sherry wines of Andalusia. This vinegar is made from 100% Pedro Ximénez grapes from Córdoba, fermented and then aged in American oak casks using the Solera method. In this traditional system, barrels of different ages are fractionally blended — the oldest barrel is never fully drained, and is topped up from the next youngest, and so on down the line — ensuring consistency and complexity across every bottle. The result is a deep brown, dense, aromatic vinegar with a natural sweetness balanced by a clean, measured acidity of 7°.
The flavour is rich and rounded — sun-ripened raisins, dried figs, and a gentle caramel sweetness from the oak ageing, with enough acidity to keep everything in balance. It has its own distinct character: less syrupy than it looks, wine-forward, and with a clean finish. Use it as a finishing vinegar — drizzled over salads, grilled vegetables, roasted meats, strong cheeses, cold soups like gazpacho and vichyssoise, or game birds. It makes outstanding warm vinaigrettes — the sweetness and acidity are already in balance, so the dressing needs very little else. And it is a natural partner for oysters, where a few drops bring out the brininess without drowning it.
Producer: OMED is a family-owned business based in Granada, Spain. Their vinegars are produced using traditional methods in their mill at Acula, Andalusia, with careful monitoring of acidity and flavour throughout the ageing process.
Ingredients: Pedro Ximénez wine vinegar
Storage: Ambient. Store in a cool, dry place.
Net: 250ml
Allergens: Contains sulphites
Original: $12.86
-70%$12.86
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Description
Pedro Ximénez is a white Spanish grape variety traditionally sun-dried after harvest to concentrate its sugars to extraordinary levels — the same process that produces the intensely sweet PX sherry wines of Andalusia. This vinegar is made from 100% Pedro Ximénez grapes from Córdoba, fermented and then aged in American oak casks using the Solera method. In this traditional system, barrels of different ages are fractionally blended — the oldest barrel is never fully drained, and is topped up from the next youngest, and so on down the line — ensuring consistency and complexity across every bottle. The result is a deep brown, dense, aromatic vinegar with a natural sweetness balanced by a clean, measured acidity of 7°.
The flavour is rich and rounded — sun-ripened raisins, dried figs, and a gentle caramel sweetness from the oak ageing, with enough acidity to keep everything in balance. It has its own distinct character: less syrupy than it looks, wine-forward, and with a clean finish. Use it as a finishing vinegar — drizzled over salads, grilled vegetables, roasted meats, strong cheeses, cold soups like gazpacho and vichyssoise, or game birds. It makes outstanding warm vinaigrettes — the sweetness and acidity are already in balance, so the dressing needs very little else. And it is a natural partner for oysters, where a few drops bring out the brininess without drowning it.
Producer: OMED is a family-owned business based in Granada, Spain. Their vinegars are produced using traditional methods in their mill at Acula, Andalusia, with careful monitoring of acidity and flavour throughout the ageing process.
Ingredients: Pedro Ximénez wine vinegar
Storage: Ambient. Store in a cool, dry place.
Net: 250ml
Allergens: Contains sulphites
