Uses for Wines and Vinegars from Marco de Jerez: Between Culinary Tradition and Haute Cuisine

Abstract

An analysis of the wines and vinegars from the city of Jerez de la Frontera, center of a tradition that dates backs hundreds of years in the viticultural area of Marco de Jerez. Ethnography was resorted to as a method, describing the culinary processes which make use of such products, either in traditional or haute cuisines, and assessing the consumers’ perceptions regarding these uses. The results exhibit the

deep meaning and importance of the culinary uses of wine and vinegar from Jerez in everyday cooking and haute cuisine, and also the exporting and international vocation of the place, with a background of social agents with opposing positions and preferences, where the interests of large corporations prevail over local preferences