Cepa Vieja Sherry Vinegar
Vinagres de Yema’s Cepa Vieja falls somewhere between a balsamic and a red wine vinegar, with a sweet flavor and lingering hint of raisiny must that is typical of aged sherries. Aged in 100-year-old oak barrels, the final product has the complexity of every previous batch, as well as smoky notes from the oak itself. The company—founded by renowned winemaker Fernando T. De Terry y Galarza in Spain’s Andalucia—produces its vinegar via the solera method, the same process used to blend sherries of different ages. With the flavor profile of sherry vinegar that has been aged for 25 years, Cepa Vieja is the oldest vintage available from the company. Try it combined with sweet-tart grapes in our Roasted Chicken Breasts with Grapes and Sherry Vinegar.
Las Hermanas Pimentón de la Vera Dulce DOP - Sweet Smoked Paprika
This sweet paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.
Merula Extra-Virgin Olive Oil
When I visited Spain recently, I found that the restaurant kitchens I visited used a simple all-purpose Spanish olive oil. We spent a few months searching for a Spanish oil that was not unreasonably priced and would be good for everyday cooking. Produced from a blend of Spanish olives, Merula extra-virgin olive oil tastes fruity, balanced and bright—and lacks the throat-gripping bitterness of lesser brands. Merula’s bold flavor and rounded mouthfeel is suitable for dressings, vinaigrettes, sauces and most sautéing. The convenient 500-milliliter can keeps light out and preserves freshness.
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