In 2008 France was the largest market for sherry vinegar.
Add sherry vinegar to taste, if needed to cut sweetness.
A good rice or sherry vinegar, with an acidity level of about 6 percent, works best.
Stir in sherry vinegar, and transfer mixture to a small bowl.
Serve on warm plates with sherry vinegar and chicken sauce.
A green salad dressed with sherry vinegar and Spanish olive oil would be another nice addition.
Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.
Season to taste with sherry vinegar, salt and pepper.
If it tastes too sweet, I add a few driblets of sherry vinegar.
Over it, I dribbled my best olive oil and an aged sherry vinegar.
