Additional information
Packsize | 12/750 ML |
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Verjus is the unfermented juice of unripened grapes. It presents no wine/vinegar conflict, flavoring foods with its titillating combination of acidity and sweetness.
Located in Priorat, a region famous for its voluptuous (and expensive) reds made from Carignan and Grenache grapes.
Produced in the cellars of a medieval village in the Chianti hills of Tuscany, Castello di Volpaia’s aged red wine vinegar is produced from carefully selected wines of the region. These unique vinegars are produced using the truciolo method: the wine is percolated through trucioli (chips) of oak and chestnut, transforming the natural alcohol of the wine into the acetic acid of vinegar while enhancing the wine’s complex bouquet. The vinegar reaches its full maturity only after long, slow barrique ageing in small oak and chestnut barrels. The result is an intense aromatic vinegar of exceptional roundness, with a rich flavor that enhances foods from salads to meats, to strawberries and mangoes. A little sediment in the bottom of the bottle is a natural byproduct of the process and will not detract from the qualities of the vinegar.
O-Med sources the Spanish red grape, trepat to produce an outstanding ros vinegar. This delicate blend of flavors creates a vinegar that is smooth and fresh, with bittersweet undertones and hints of red berries.
Recommendations: O-Med ros vinegar is the perfect ingredient for savory dishes and salads with cheese. Think asparagùs, leeks, mushrooms and ripe tomatoes with blue cheese or chevre. Or use with Seafood, Ceviche and Oysters.
Artisan vinegar produced from an excellent Cabernet Sauvignon Wine. O-Med’s cabernet sauvignon vinegar has an intense deep purple color. The acidity is smooth with a well-rounded fruity flavor and hints of fine oak.
It’s the perfect ingredient for savory dishes and salads with cheese. Think asparagus, leeks, mushrooms and ripe tomatoes with blue cheese or chevre. Don´t miss oysters dressed with this vinegar.