Why We Put BLiS #9 Sherry Vinegar In Everything
Published on
October 7, 2016
Lately Iāve been cooking from Taste and Technique, the intense/great new cookbook by Naomi Pomeroy. The Portland, OR, chef recommends aged sherry vinegar since it begins to concentrate with time, taking on the flavor of a fortified wine like Madeira. She uses a sherry vinegar from BLiS thatās been aged eight years in bourbon barrels. Iām not quite there yet, but something tells me I will be soon.
Read the full article here!
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