{"title":"Cooking Kits","description":"These cooking kits make great gifts for passionate cooks or those who want an introduction to some of our exciting vinegars, oils, herbs and spices and pantry goods.","products":[{"product_id":"la-guinelle-banyuls-vinegar-gift-set","title":"Banyuls Vinegar Gift Set","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e A great gift pack with classic red and white Banyuls vinegar and the unique Taliouine saffron-infused vinegar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003eBanyuls red wine vinegar (250ml) +  Muscat Vinegar + Taliouine saffron vinegar (250ml) +  gift box and pourer.; all 6° acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout La Guinelle\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eWe are proud to be the sole UK distributor for La Guinelle vinegars. These amazing vinegars are now made by Chandra Brune in her charming open air vinaigrerie In Cosprons, a hillside village near Port-Vendres, overlooking the rocky Cote Vermeille coast close to Spain. The original founder, Nathalie Lefort bought the small house at the end of a dusty lane in 1999 and soon after decided to revive the lost art of making artisan vinegar outdoors. Her philosophy was simple - \" You need good wine to make great vinegar and you let nature do the rest.\" She uses the famous fortified red Banyuls dessert wine from local vineyards for her core vinegars, plus she also makes some limited production single grape varietal vinegars. Everything is done outdoors \"en plein air\", using an organic double fermentation process where the wines and vinegars are exposed to natural airborne bacteria in oak barrels for up to 8 months before further ageing in glass demijohns that are shaded from the sun. Discovered by top French chefs, we hope they will also find a spot in your kitchen as a great ingredient to add to favourite recipes, enhance many sauces, gravies and as a finishing ingredient used in the same way as a good quality extra virgin olive oil drizzled onto a dish.\u003c\/p\u003e\n\u003cp\u003eEvery year, Chandra and her team only make about 10,000 bottles including some really interesting, and unique, single varietal and 'flavoured' vinegars which we will always endeavour to buy and stock before they run out.\u003c\/p\u003e","brand":"La Guinelle","offers":[{"title":"Default Title","offer_id":28841058177,"sku":"VSBAN12","price":75.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Gift_pack_4.jpg?v=1559413309"},{"product_id":"pineau-des-charentes-vinegar-kit","title":"Pineau des Charentes Vinegar Kit","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e This vinegar kit is a great introduction to the wonderful world of Rosé and White Pineau des Charentes vinegars, both aromatic and packed full of flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003eGreat Taste 2018 1-star and 2 -star award winners \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBoth these incredible vinegars are made from AOC Pineau des Charentes, the famous and delicious local aperitif wine of the Cognac region, aged for four years before acetification in old oak cognac barrels for a further four to five months. Then bottled unfiltered, they still maintain their bright colour and heady aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePineau des Charentes \u003c\/strong\u003e\u003cstrong\u003eRosé\u003cspan\u003e \u003c\/span\u003eVinegar\u003cbr\u003e\u003c\/strong\u003eThis gorgeous vinegar has a bright rosé colour, fruity flavour and aroma. Use it for bright and breezy salad dressings, marinades, pickles, fruit and veg chutneys and sweet and sour sauces. It's particularly good when sautéing veal or chicken, marinading quail or cooking with guinea fowl, pigeon, and pheasant. Try it in fruit compotes, coulis and caramels. Keep to hand when deglazing the pan after frying a quick steak and drizzle over raspberries and strawberries for a great taste sensation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePineau des Charentes White Vinegar\u003cbr\u003e\u003c\/strong\u003eThis superb vinegar has a sweet, mellow flavour and honeyed aroma. Try it with fish, rabbit or chicken and use when making mayonnaise or beurre blanc. Particularly good with seafood salads and sprinkled over avocados with a little olive oil. We also like to poach to quinces and pears or stone fruits like apricots, peaches, nectarines with it. \u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003ePineau des Charentes Rosé Vinegar (250ml)\u003cstrong\u003e + \u003c\/strong\u003ePineau des Charentes White Vinegar (250ml); both 6° acidity \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Fleuriet\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eWe discovered the wonderful Fleuriet vinegars on a sourcing trip in France. Philippe and Françoise Fleuriet live in a charming old house in Rouillac deep in the heart of the 'Fins Bois' area, one of the six crus (delineated growth areas) of the Cognac region. The couple left their jobs in northern France 25 years ago to move to this quiet area. Their vinegar-making adventure began a decade ago when they accidentally created a vinegar mother out of Pineau des Charentes, the local aperitif made with wine fortified with a little cognac. Their production is small, ageing four-year-old white or rosé AOC Pineau des Charentes in old cognac barrels, each given names like 'Camille' and 'Pierre', in their vinaigrerie (vinegar cellar) next to the house. The vinegar then undergoes a slow, natural acetification for a further four or five months before bottling, unfiltered and without preservatives, or turning into a superb range of fruit flavoured vinegars. In their kitchen, they also use it to make small-batch additive-free confits, chutneys, jams and soups with home-grown seasonal heritage vegetables and fruits from their garden. Listed as one of top 100 French artisan producers by the prestigious Collège Culinaire de France - one of the best culinary institutes in the country founded by chefs like Alain Ducasse, Paul Bocuse, Joel Robuchon and Guy Savoy who all use their vinegar in their restaurants.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fleuriet","offers":[{"title":"Default Title","offer_id":32638750145,"sku":"VSFL21","price":40.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/FLEURIET_PINEAU_DES_CHARENTES_WHITE_2_STAR_AND_ROSE_1_STAR_SQUARE_232e0e5d-4356-4ff8-9ed5-b5300ac024f0.jpg?v=1559413783"},{"product_id":"fleuriet-fruit-vinegar-kit","title":"Fruit Vinegar Kit","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003eIn a nutshell: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003eT\u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003ewo delicious fruit vinegars, made from Pineau des Charentes vinegar, blackcurrants and \u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003eraspberries, to complement your vinegar collection and perk up your salads.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlackcurrant Vinegar\u003cbr\u003e\u003c\/strong\u003eVinaigre de Pineau à la Crème de Cassis is made from rosé Pineau des Charentes vinegar and blackcurrants. AOC Pineau des Charentes, the famous and delicious local aperitif wine of the Cognac region, is aged for four years before acetification in old oak cognac barrels for a further four to five months. Then bottled unfiltered, it has a bright rosé colour, fruity flavour and aroma. It is then combined with blackcurrants that have been gently boiled down to a concentrated must. The delicate acidity of this sweet and fruity vinegar is perfect for sensual vinaigrettes and marinades. Deglaze pans after cooking red meats, game, chicken and guinea fowl. It's brilliant with calves liver and pan-fried apples or pears! We like to add to flash-fried chicken livers in the pan and drizzle over smoked duck breast carpaccio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRaspberry Vinegar\u003c\/strong\u003e \u003cbr\u003eVinaigre de Pineau à la Crème de Framboise is made from white Pineau des Charentes vinegar and raspberries. AOC Pineau des Charentes, the famous and delicious local aperitif wine of the Cognac region, is aged for four years before acetification in old oak cognac barrels for a further four to five months. Then bottled unfiltered, it has a bright rosé colour, fruity flavour and aroma. It is then combined with some macerated raspberries and others that have been gently boiled down to a concentrated must. Great for deglazing pans and serving with seafood like scallops, turbot and langoustines. It's also brilliant with shredded carrot, green leaf and chicory salads. Try it also with a raspberry tart or simple fruit salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003eBlackcurrant Vinegar (100ml) + Raspberry Vinegar (100ml)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Fleuriet\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eWe discovered the wonderful Fleuriet vinegars on a sourcing trip in France. Philippe and Françoise Fleuriet live in a charming old house in Rouillac deep in the heart of the 'Fins Bois' area, one of the six crus (delineated growth areas) of the Cognac region. The couple left their jobs in northern France 25 years ago to move to this quiet area. Their vinegar-making adventure began a decade ago when they accidentally created a vinegar mother out of Pineau des Charentes, the local aperitif made with wine fortified with a little cognac. Their production is small, ageing four-year-old white or rosé AOC Pineau des Charentes in old cognac barrels, each given names like 'Camille' and 'Pierre', in their vinaigrerie (vinegar cellar) next to the house. The vinegar then undergoes a slow, natural acetification for a further four or five months before bottling, unfiltered and without preservatives, or turning into a superb range of fruit flavoured vinegars. In their kitchen, they also use it to make small-batch additive-free confits, chutneys, jams and soups with home-grown seasonal heritage vegetables and fruits from their garden. Listed as one of top 100 French artisan producers by the prestigious Collège Culinaire de France - one of the best culinary institutes in the country founded by chefs like Alain Ducasse, Paul Bocuse, Joel Robuchon and Guy Savoy who all use their vinegar in their restaurants.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fleuriet","offers":[{"title":"Default Title","offer_id":32701961153,"sku":"VSFL20","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/FRUIT_VINEGAR_KIT.jpg?v=1559413320"},{"product_id":"red-white-wine-vinegar-sprays","title":"Red \u0026 White Wine Vinegar Sprays","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThese two vinegar sprays, made by celebrated Italian Alpine winemakers, Pojer e Sandri, are perfect to use as when you want to give a quick spritz of acidity to your cooking or finished dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cspan\u003ewhite wine\u003c\/span\u003e\u003cspan\u003e vinegar is o\u003c\/span\u003ebtained from the  acidification of white wine made by a mix of aromatic grapes, such as Müller-Thurgau, Sauvignon, Riesling, Traminer, Kerner, Manzoni and Chardonnay. The blended white wine is placed in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. \u003c\/p\u003e\n\u003cp\u003eThe red wine vinegar is made by the acidification of red wine made by a mix of aromatic grapes, such as indigenous Alpine varieties, Negrara Trentina, Gropello, Lagrein, combined with Cabernet, Merlot and Pino Noir. The blended red wine is then placed in oak, cherry or acacia barrels to acetify for up to 2 years before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eUse in everyday salad dressings.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDeglaze the pan when cooking seafood or meat dishes. with a spritz of either spray.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSpray over cooked vegetables.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd to salsas and pestos.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e2 x\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e100ml Bottles; both 6\u003cspan\u003e° acidity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Pojer \u0026amp; Sandri\u003cbr\u003e\u003c\/strong\u003ePojer \u0026amp; Sandri started life in 1975 when a young Fiorentino Sandri inherited some vineyards in the alpine village of Faedo in the Italian Dolomites. Joined by his winemaker friend Mario Pojer, they formed a partnership which has been very fruitful. Their goal in this untested viticultural area between the Adige river and Cembra Valley was simple, but ambitious: to prove that with care and skill, that they could, contrary to popularly-held beliefs, demonstrate that this area was capable of producing world-class wines. Their first release was an exquisitely-scented 1975 vintage Palai Müller-Thurgau, followed by the indigenous Trentino “Nosiola” white wine along with a highly-acclaimed Chardonnay. The wines caused quite a stir in the Italian wine renaissance of the 1970s and the wine-making dynamic duo began to purchase more vineyards. Today, their wines continue to garner praise. They also make some remarkable artisan Alpine fruit grappas. Their aim to protect and revive the indigenous grape and fruit varieties of the Dolomites and produce some unique artisan wines and grappas has been a huge success. After 30 years of trials, they now make vinegar too - their superb aromatic vinegars also have a clear sense of place and only use fruit, such as quince, blackcurrants, plums, rowanberries blackberries, cherries and elderberries, picked in their orchards or those from carefully selected local farms. The fruit is gently pressed then inoculated with natural yeast to ferment. After reaching the desired sugar content, the fermented juice is placed in oak, cherry or acacia barrels to acetify, and depending on the fruit, the process might take anywhere from 12 to 24 months until the right balance of acidity and fruitiness is achieved. In all these vinegars, large quantities of esterification products are formed over time, as well as other volatile constituents which impart a delicate and deliciously harmonious fragrance and taste to the vinegar.\u003c\/p\u003e","brand":"Pojer \u0026 Sandri","offers":[{"title":"Default Title","offer_id":31057930223659,"sku":"VSPJ26","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pojer_e_SAndri_WHITE_RED_WINE_SPRAYS_new_copy.jpg?v=1588443795"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/collections\/Solanvinegarkit.jpg?v=1544079639","url":"https:\/\/www.vinegarshed.com\/collections\/cooking-kits\/gift-pack.oembed","provider":"Vinegar Shed","version":"1.0","type":"link"}