Cherry vinegar, 50 cl

How to Use Cherry Vinegar?

Cherry vinegar is a versatile condiment that can enhance a wide variety of dishes. Here are some ideas for incorporating it into your cooking:

• Salads: Add a touch of cherry vinegar to your green salads for a fruity and tangy flavor. It pairs particularly well with ingredients like spinach, arugula, nuts, goat cheese or feta, and fresh fruits like apples or pears.
• Fruit Salads: For an elegant fruit salad, mix cherry vinegar with strawberries, cherries, peaches, and blueberries. Add a hint of honey to balance the acidity and bring out all the fruit flavors.
• Cheese Dishes: Drizzle a few drops of cherry vinegar over slices of cheese, such as brie or comté, for a deliciously sweet-tangy contrast.
• White Meat: Use cherry vinegar as a marinade for chicken or pork. Mix it with olive oil, garlic, thyme, and pepper for a simple yet flavorful marinade.
• Sauces: Incorporate cherry vinegar into sauces for savory or sweet dishes. For example, it can be used in a reduction to accompany duck breast or in a vinaigrette for a roasted beet salad.

How to Store Cherry Vinegar

Store in a dry place, away from light, and at room temperature.

The Aromas of Huilerie Beaujolaise's Cherry Vinegar

Cherry vinegar is distinguished by its subtle and balanced aromas. It features:

• Sweet Notes: The naturally sweet character of cherries is preserved in the vinegar, offering a delicate sweetness that softens the acidity.
• Balanced Acidity: The acidity of cherry vinegar is less pronounced than that of other vinegars, making it pleasant and easy to use in many recipes.
• Fruity Notes: The fruity aromas of cherry are very present, bringing a unique complexity and depth of flavor.

The Making of Cherry Vinegar

This vinegar is made through a double fermentation process of cherry juice: first, an alcoholic fermentation where the natural yeasts in the juice transform the sugar into alcohol, creating wine. Then, an acetic fermentation occurs, where the natural bacteria in the fruit wine turn the alcohol into vinegar. This naturally obtained vinegar is unpasteurized. After the fermentation process, it is carefully filtered before being bottled, preserving its authenticity and original flavor.