Analysis of sherry wine vinegars using reverse phase HPLC and diode array detection, via direct injection is performed. The technique proved to be useful to study phenolic composition, the identification of major peaks being achieved. The following compounds were detected in all the samples analyzed: gallic acid, caftaric acid, tyrosol, hydroxymethylfurfural and, in almost every sample analyzed, p-coumaroyltartaric glucosidic ester, caffeic acid, p-coumaric acid and caffeic ethyl ester. The results obtained may be helpful to establish a phenolic profile for sherry vinegars which may be used as an origin recognition pattern. These vinegars have been recently awarded their certification brand recognition.