Vinegars and Macerations
As the seasons go by, we flavour certain vinegars with fruit, vegetables and flowers, always picked when fully ripe.
Wine vinegar and wild blackberries
Description : This vinegar is obtained by maceration of wild blackberries. The fruits are carefully sorted and picked when fully ripe.
Use : It lends itself perfectly to the deglazing of calf's liver and duck breast. It accompanies poultry liver salads and bitter salads. On sweet dishes, a spoonful spices up pears or strawberries in red wine.
Aged in oak barrels, 6°.
Ingredients : wine vinegar, wild blackberries, contains sulphites
Available format : 25 cl
Wine vinegar and
wild blackberries
Wine vinegar and beets
Description : This Red Wine and Beets Vinegar is obtained by maceration. A very nice colour and soft and sweet aromas allow you to use it with all your favourite dishes.
Use : In the 18th and 19th century, vinegar drinks were used as a refreshing drink during hot periods. Dilute in water, with or without sugar, accompanied by fruit, to invent new cocktails. Court-bouillons and fish sauce, deglazing of veal liver, vinaigrette for tomatoes...
Aged in oak barrels, 6°.
Ingredients : wine vinegar, beets, contains sulphites
Available formats : 50 cl, 25 cl
Wine vinegar
and beets
Wine vinegar and quinces
Description : This vinegar comes from the AOC Coteaux de l'Aubance wines. It is obtained by slow maceration of quinces.
Use : Mild and fresh, this vinegar is perfect for meat marinades, sauces, seasoning of raw vegetables and deglazing. Very fruity with a hint of acidity, a dash on your fruit salad preparations will suffice.
Aged in oak barrels, 6°.
Ingredients : wine vinegar, quinces, contains sulphites.
Available format : 25 cl
Wine vinegar
and quinces
Wine vinegar and Elderflowers
Description : This wine vinegar with elderflowers is obtained by decoction of untreated flowers.
Use : Floral and fruity aromas perfume salad dressings, marinades and reductions.
Maturing in oak barrels, 6° C.
Ingredients : wine vinegar, contains sulphites
Available format : 25 cl
Wine vinegar and
Elderflowers
Wine vinegar and Acacia Flower
Description : This wine vinegar with acacia flowers is obtained by decoction of untreated flowers.
Use : Floral and fruity aromas perfume the seasoning of endives salad, deglazing of white meats.
Aged in oak barrels, 6°.
Ingredients : wine vinegar, contains sulphites
Available format : 25 cl
Wine vinegar and
Acacia Flower
Wine Vinegar and Shallots
Description : Red wine vinegar prepared with a fresh shallot maceration. It is filtered on gauze before bottling.
Use : Spicy and sweet at the same time, it will spice up your salads, it will embellish your béarnaise, chasseur, devil sauces, etc... Ideal for oysters.
Aged in oak barrels, 6°.
Ingredients : wine vinegar, shallots, contains sulphites
Available format : 25 cl
Wine Vinegar
and Shallots
Wine Vinegar and Rosemary
Description : This red wine vinegar is prepared with a decoction of freshly harvested rosemary. It is filtered on gauze before bottling.
Use : Aromatic and powerful, it will accompany your salads, raw vegetables and all your Mediterranean vegetables. Deglaze white meats and courgettes.
Rosemary is known to relieve gastrointestinal disorders.
Aged in oak barrels, 6°.
Ingredients : wine vinegar, rosemary, contains sulphites
Available format : 25 cl
Wine Vinegar
and Rosemary
Wine Vinegar and Sage
Description : This Wine and Sage Vinegar is prepared with a decoction of freshly harvested sage leaf. It is filtered on gauze before bottling.
Use : Aromatic and powerful, it will accompany your salads, raw vegetables and all your Mediterranean vegetables. Deglaze white meats and courgettes.
Sage is known to relieve digestive disorders.
Aged in oak barrels, 6°.
Ingredients : wine vinegar, contains sulphites
Available format : 25 cl
Wine Vinegar
and Sage