3. In a blender, add tomatoes and garlic. Run 30 seconds on high-speed or until crushed. Add bread and 1 tablespoon sherry vinegar, blending for another 30 seconds on medium speed. Add reserved soaking liquid by tablespoonfuls if mixture is too thick to blend. Once mixture is smooth, a...
Nose: sharp, almost vinegary at first, with just a hint of tennis shoe. Given a chance to open up, oak, vanilla, citrus and cherries soon emerge. Palate: thin, watery mouthfeel. Burns across the tongue, leaving a cinnamon-y dryness in its wake. Finish: its peppery warmth ...
“After you repeat this process of the seasoning for about five or six times, you cannot use this sherry anymore. So you produce vinegar out of it, or you throw it away,” he says. “I know bodegas in Spain who make a million liters of sherry only to season casks. Basically, the ...