In a nutshell: Ideal for all sushi, sashimi and seafood dishes, this perfumed vinegar is made from white Pineau des Charentes vinegar combined with fresh and confit ginger, lime zest, fleur de sel and a little sugar.
Great Taste 2018 3-star award winner
This sprightly and perfumed ginger vinegar is made from white Pineau des Charentes vinegar combined with fresh and confit ginger, lime zest, fleur de sel and a little sugar. The result is an invigorating elixir that enlivens all sorts of dishes - ideal for seasoning sushi rice and pouring into small bowls, alongside the soy sauce, when serving sushi and sashimi. We also add to scallops, duck and fruit salads. Brilliant in pork, poultry and beef stir-fry's and also great for chicken and seafood marinades. Also good in cocktails or shrubs or combined with lemon and hot water as a warming winter drink.
We 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.