$17.00 – $40.00
This wine vinegar is made using the Orléans method, developed in the 14th century. To start fermentation, oak barrels of wine are inoculated with a “mother of vinegar”—a cellulose glob loaded with acetic acid bacteria from an established vinegar. Periodically, vinegar is drawn off and fresh, high quality Pinot Grigio wine is added; the process continues until all the alcohol is converted into acetic acid. This meticulous method makes for the most flavourful wine vinegar because it gives the flavour compounds time to develop and mature. Made exclusively by Aceto Varvello in Northern Italy, this vinegar is very well suited for pickle brines or to brighten butter-based sauces. Its smooth and subtlety sweet flavour provides an unobtrusive foundation for delicate citrus vinaigrettes.
Note: 7.1% acidity is standard in Europe for best in class wine vinegars.
CONTAINS NO ALCOHOL
PAIR THIS OIL WITH:
Extra Virgin Olive Oil: Any Olive That! Extra Virgin Olive Oil
Infused EVOO: Basil, Blood Orange, Chipotle, Cilantro & Red Onion, Garlic, Gremolata, Harissa, Herbs de Provence, Persian Lime, Mushroom & Sage, Rosemary, Savoury Butter, Sweet Butter
Specialty Oil: Black Truffle, White Truffle
Vinaigrette, Legumes (especially White Beans), Reductions, Fresh or Steamed Vegetables, Poaching, Pickle Brines, Pork, Chicken and Seafood, Butter-Based Sauces
Aged Wine Vinegar, Wine, Naturally Occurring Sulfites
Serving Size 15ml (1 Tbsp)
Calories 3, Total Fat 0g, Sodium 0mg, Sugars 0g