{"title":"Vinegars","description":"\u003cp\u003eSmall-batch vinegars made with love and care by some of the best European artisans; carefully sourced with exciting single varietal wine, herb and fruit flavours designed to thrill acetic aesthetes everywhere! \u003c\/p\u003e","products":[{"product_id":"dupont-apple-cider-vinegar","title":"Apple Cider Vinegar with 'Mother'","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong style=\"color: #6fa8dc;\"\u003eIn a nutshell\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003e: \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\" style=\"color: #00aaff;\"\u003eThis \u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cfont color=\"#00aaff\"\u003eNormandy cider vinegar with 'Mother' is one of the best we've ever tasted. Unfiltered, fragrant and fruity, perfect for cooking or having a restorative sip everyday. Ideal for all \u003cspan style=\"caret-color: #00aaff;\"\u003epickling\u003c\/span\u003e purposes.\u003c\/font\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e\u003cspan color=\"#ff0000\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\" style=\"color: #6fa8dc;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e\u003cspan color=\"#ff0000\"\u003eGreat \u003c\/span\u003e\u003c\/strong\u003e\u003cspan color=\"#ff0000\"\u003e\u003cb\u003eTaste 2017 1-star award winner and winner of the \u003c\/b\u003e\u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003e\u003cb\u003e\u003cstrong\u003eThe Caterer Product Excellence Awards 2017\u003c\/strong\u003e.\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis stunning Normandy cider vinegar is one of the best we've ever tasted. The Dupont family are famed for their calvados but also put as much love and passion into making their ciders and vinegar. Only 4000 bottles are made annually, siphoning off some of their notable cider to create this delicious, fruity amber blend. Like the best cider vinegars, it is left unfiltered, so elements of the vinegar mother remain inside the bottle and it can be either cloudy or clear. Its mild acidity makes it perfect for pickling vegetables and eggs (see our \u003ca href=\"https:\/\/www.vinegarshed.com\/blogs\/vinegar-shed-recipes-by-andy-harris\/pickled-quail-eggs\"\u003e\u003cstrong\u003epickled quail egg\u003c\/strong\u003e\u003c\/a\u003e recipe) or use when making meringues. See also our recipe blog for \u003ca href=\"https:\/\/www.vinegarshed.com\/blogs\/vinegar-shed-recipes-by-andy-harris\/mushrooms-a-la-grecque\"\u003e\u003cstrong\u003emushrooms a la Grecque\u003c\/strong\u003e\u003c\/a\u003e or try with Normandy-style sole with shallots, crème fraiche and cider vinegar.\u003c\/p\u003e\n\u003cp\u003eWe also drink a nip every day for restorative purposes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e500ml; 6° acidity\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Famille Dupont\u003c\/strong\u003e \u003cbr\u003eFamille Dupont is one of our favourite Normandy calvados estates in the heart of the Pays d'Auge region. We recommend a visit if you're ever in the region to taste and buy calvados and cider. Since 1980, Etienne Dupont and his children, Jérôme and Anne-Pamy have reinvigorated their farm estate. Particular attention is paid to the quality of apples that go into their products, with over 13 varieties being hand-picked before crushing during the annual Autumn harvest. We are very excited to be sole UK distributor of this product.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Famille Dupont","offers":[{"title":"Default Title","offer_id":28704714305,"sku":"VSFD01","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Dupont_Cider_vinegar_with_glass.jpg?v=1553603666"},{"product_id":"aigre-doux-apple-cider-ice-wine-vinegar","title":"'Aigre Doux' Apple Cider Ice Wine Vinegar","description":"\u003cp\u003e\u003cstrong style=\"color: #6fa8dc;\"\u003eI\u003cspan style=\"color: #00aaff;\"\u003en a nutshell:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\" style=\"color: #00aaff;\"\u003e This 'sweet and sour' blend of cider vinegar, honey and apple cider ice wine ( givre ) is aged outdoors in barrels. Try with Venetian-style liver and onions or poached stone fruits.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eGreat Taste 2017 1-star award winner\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnown for their outstanding calvados and cider, the Dupont family also make limited quantities of Aigre Doux \u003cstrong\u003e- \u003c\/strong\u003ean intriguing 'Sweet and sour' blend of cider vinegar, honey from the Domaine's beehives and givre (a sticky apple ice cider similar to a dessert-style wine) \u003c\/span\u003e\u003cspan\u003eaged outdoors for a minimum of 12 months in oak barrels before bottling. Limited production of only 2000 bottles are made each year and we are very happy to have some in stock. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is \u003c\/span\u003e\u003cspan\u003ea complex and intriguing blend that enhances many desserts and savoury dishes.  It's brilliant in classic Venetian-style 'sweet and sour' dishes such as sarde en soar ( sardines with raisins, onions and vinegar) or calves liver with onions and vinegar. We love to sprinkle it into the pan when frying duck breasts and it's superb drizzled over vanilla or salted caramel ice cream. We use it to poach figs, sultanas and raisins which we keep in jars in the fridge ready to combine with our morning porridge or granola and add to lovely fruit salads and compotes. Its simply divine on a slow-roasted peach and see our blog recipe for stewed rhubarb with Aigre Doux, bay leaves, blood oranges and vanilla.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e\u003cspan\u003e375ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Famille Dupont\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFamille Dupont is one of our favourite Normandy calvados estates in the heart of the Pays d'Auge region. We recommend a visit if you're ever in the region to taste and buy calvados and cider. Since 1980, Etienne Dupont and his children, Jérôme and Anne-Pamy have reinvigorated their farm estate. Particular attention is paid to the quality of apples that go into their products, with over 13 varieties being hand-picked before crushing during the annual Autumn harvest. We are very excited to be sole UK distributor of this product.\u003c\/span\u003e","brand":"Famille Dupont","offers":[{"title":"Default Title","offer_id":28704717185,"sku":"VSFD02","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Aigre_Doux_poured.jpg?v=1559413303"},{"product_id":"la-guinelle-banyuls-vinegar-pearls","title":"Banyuls Vinegar Pearls","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e These small Banyuls vinegar pearls pack an exciting, explosive and flavoursome punch when they pop in the mouth! Great scattered over freshly shucked oysters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese small Banyuls vinegar pearls pack an exciting, explosive and flavoursome punch when they pop in the mouth! Using the spherification method of turning liquids into small pearls encased in a thin seaweed gel popularised by Spanish \"Nueva Cucina' chefs, such as Ferran Adria of El Bulli fame and Andoni Luis Aduriz of Mugaritz, Nathalie Lefort has created a truly amazing taste sensation.\u003c\/p\u003e\n\u003cp\u003eTry them scattered over freshly shucked oysters, smoked salmon and grilled fish or sprinkle them over gazpacho and other cold soups or add to a watermelon, red onion and feta salad. Once opened, keep them in the fridge where they'll become a popular condiment for all kinds of dishes. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e50g (about 30 servings per jar).\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":"50g","offer_id":28840887681,"sku":"VSBAN13","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pearls_1.jpg?v=1559413311"},{"product_id":"la-guinelle-banyuls-vinegar","title":"Banyuls Vinegar 500ml","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e Aged outdoors for one year underneath the Mediterranean sun, this Banyuls red wine vinegar has a vibrant red colour and delightful aroma of berry fruits. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade at the La Guinelle vinaigrerie \u003c\/span\u003eabove the hamlet of Cosprons, overlooking the bay of Paulille on the Mediterranean, this vinegar is made slowly and uses only Banyuls sweet wine, an AOC fortified apéritif or dessert wine made from 50% and up to 75% Grenache grapes from local vineyards. Aged outdoors underneath the Mediterranean sun, this Banyuls red wine vinegar has a vibrant red colour and delightful aroma of berry fruits. It has become a staple in our kitchen where we drizzle it over our everyday salads, add it to slow-roasted vegetables in the oven, marinate our herrings and anchovies with it, splash over grilled meats and fish and sprinkle it over strawberries and other berry fruits.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e 500ml bottle; 6° acidity, no sulfites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout La Guinelle\u003c\/strong\u003e \u003cbr\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":28840451073,"sku":"VSBAN02","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/BANYULS_500ml_OPEN.jpg?v=1578766837"},{"product_id":"vermeil-spiced-vinegar","title":"'Vermeil' Spiced Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis fantastic spiced vinegar uses red Banyuls infused with cloves and cinnamon and adds amazing flavour to lentil salads, vegetable soups and green salads. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUsing a recipe first found in an old 16th century cookbook, this fantastic spiced vinegar is made by infusing red Banyuls vinegar with cloves and cinnamon for 8 months in glass demijohns, and the result is a surprising mix of sweetness and acidity. The nose is powerful and refined with the mellow aromas of cloves and cinnamon in the background. This vinegar will add some amazing flavour to your Christmas gravies and salads, also perfect for lentil salads or soups, pot au feu, braised chicken dishes and simple green salads. It’s also excellent for deglazing the frying pan after cooking steak or pork chops. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e500ml; 6° acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout La Guinelle\u003c\/strong\u003e \u003cbr\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":28840737601,"sku":"VSBAN05","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Vermeil_Vinegar_copy.jpg?v=1559413306"},{"product_id":"la-guinelle-taliouline-saffron-vinegar-25cl","title":"Saffron Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003e \u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003eThis superb saffron vinegar has a deep orange-red colour; Banyuls vinegar is infused with saffron stamens in the bottle which results in an intoxicating flavour sensation perfect for gazpacho, strawberries and fish dishes like bouillabaisse. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe superb 'Taliouine' saffron vinegar (named after a Moroccan Berber village) has a deep orangey-red colour. As soon as you open the bottle you can smell the depth of saffron flavour it contains. Red Banyuls vinegar is aged for 8 months in demijohns outdoors then decanted into bottles with saffron stamens. It’s bright aromas of red berries and saffron are quite simply intoxicating. These make a perfect marriage with gazpacho, strawberries and fish dishes like bouillabaisse. Try it also drizzled on a fried egg or tomatoes for an amazing breakfast taste sensation. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e250ml; 6° acidity, no sulfites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout La Guinelle\u003c\/strong\u003e \u003cbr\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":28840820353,"sku":"VSBAN06","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/SAFFRON_VINEGAR_OPEN.jpg?v=1579978903"},{"product_id":"aged-banyuls-vinegar","title":"Aged Banyuls Vinegar","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e This complex aged Banyuls vinegar, with honeyed flavours, is made with vintage 10-year old wine from the famous Vial-Magneres estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eGreat Taste 2017 1 star award winner\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis superb vinegar uses wine that's over ten years old from the famous Vial-Magneres estate. The Saperas family make some of the best examples of old-style Banyuls wines, hand picking all the grapes on their 10 hectares of small hillside terraced plots around Port-Vendres and Banyuls. They age for long periods in oak barrels to achieve some amazing 'rancio' flavours in their very best wines. Once its been turned into vinegar in barrels at La Guinelle, it then benefits from further ageing in glass demijohns. The result is an incredibly complex vinegar, with honey and dried fruit aromas and a lovely mellow finish. \u003c\/span\u003eDrizzle it over a heritage tomato salad, BBQ steak and squid or use to deglaze a pan or to add some depth to your sauces and stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e 500ml; 6.5° acidity\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout La Guinelle\u003c\/strong\u003e \u003cbr\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":28840908161,"sku":"VSBAN03","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/AGED_BANYULS_OPEN.jpg?v=1578766836"},{"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":"solan-monastery-savory-vinegar","title":"Savory Vinegar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong style=\"color: #6fa8dc;\"\u003eIn a nutshell:\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003e The herb savory makes a wonderful earthy and elemental organic vinegar, great for warm potato salads and all kinds of meat dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan color=\"#6fa8dc\"\u003eGreat Taste 2017 1 \u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003estar award winner\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade with love and respect by hard-working nuns in the Languedoc. The rambling herb summer savory grows extremely well in the monastic gardens and makes a wonderfully earthy and elemental vinegar. The savory is hand-picked in July then macerated in red wine vinegar several times for up to four days before bottling. We use it on a warm waxy potato salad, add it to sturdy green salad leaves, grilled and barbecued meat dishes. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Solan Monastery\u003c\/strong\u003e\u003cbr\u003eAbout thirty minutes drive from Uzès in the Gard region in the Languedoc is the isolated Monastery of Solan. Founded in 1991 by a French monk from the orthodox Greek monastery of Simonos Petras in Mount Athos, it is now home to a thriving community of nuns working the land. Over the past twenty-five years, they have transformed the unforgiving landscape into a model site of biodiversity. Restoring 60 hectares of land into various flourishing eco-systems, including an area classified as ‘Mediterranean Wetland’ that was awarded the distinction of the Natura 2000 conservation label in 2009. When they started, the nuns sought the advice of Pierre Rabhi, the pioneering French philosopher and agroecologist who helped them implement a sustainable approach to farming the land enabling the community to restore and nourish the soil. Today, with Pierre Rahbi and numerous local volunteer’s help, their land has become a veritable Garden of Eden. “ He told us that the land could not enrich us but that it would make us live” Mother Hypandia says “ We must always listen to the earth and restore and nourish the soil and agrobiology is always respectful of its integrity.\" Now, they make certified organic wines, countless jams and small quantities of delicious fruit and herb infused vinegars sold in the monastery shop and local farmer’s markets which we are very happy to bring to you. \u003cspan\u003eAll of the\u003c\/span\u003e\u003cspan\u003eir vinegars bear the 'produits certifiés issus de l'agriculture biologique' which is an EU Organic certification.\u003c\/span\u003e\u003c\/p\u003e","brand":"Solan Monastery","offers":[{"title":"Default Title","offer_id":29787737089,"sku":"VSSOL01","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/VINEGARSHED_DEC_19_11845.jpg?v=1559413792"},{"product_id":"london-red-wine-vinegar","title":"London Red Wine Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e This rambunctious red wine vinegar is made with Carignan wine without sulphites and acetified and aged in oak barrels for 12 months before bottling. Its intense fruity flavour and herbal aroma make it a must-have for your vinegar collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis live unpasteurised vinegar is made with IGP Cotes Catalanes 2016 wine (without sulphites) from old Carignan grape vines grown at high altitude in southwest France. Using the classic Orleans method of slowly turning wine into vinegar in large oak barrels, our artisan vinegar is then aged for a minimum of 6 months before bottling in our special Vinegar Shed in West London. With a balanced fruit flavour and herbal aroma, we think it's rather special - a delicious addition to your vinegar collection!  Use for intense salad dressings, add a few drops to a stew or splash into the pan to deglaze after frying steaks for a really intense jus. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e200ml or 500ml, 6° acidity\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinegar Shed\u003cbr\u003e\u003c\/strong\u003eThis is how Vinegar Shed came about from a 20 year love affair with making small batches of homemade vinegar in various pots and barrels in our kitchen.  Always giving it away to friends and family, chefs and food writers around the world, they all loved it and encouraged us to start this vinegar revolution! Now, we've progressed to all sorts of wooden barrels and use sustainable oak, chestnut and acacia to age and make our vinegars in our West London HQ. \u003c\/p\u003e","brand":"Vinegar Shed","offers":[{"title":"500ml","offer_id":32195519233,"sku":"VSRW500","price":30.0,"currency_code":"GBP","in_stock":false},{"title":"200ml","offer_id":16946756059179,"sku":"VSRW200","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/RedwineVinegarBothcopy2.jpg?v=1594350738"},{"product_id":"pineau-des-charentes-rose-vinegar","title":"Rosé Pineau des Charentes Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis bright and breezy Rosé Pineau des Charentes vinegar will add some fruity flavour and aroma to many dishes, especially good with meat, poultry and game. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#ff0000\"\u003eGreat \u003c\/span\u003e\u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003e\u003cb\u003eTaste 2018 1 \u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan color=\"#ff0000\"\u003e\u003cb\u003estar award winner \u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis gorgeous vinegar made from 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. 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\u003eDetails \u003c\/strong\u003e250ml; 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":32638316545,"sku":"VSFL01","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/FLEURIET_PINEAU_DES_CHARENTES_ROSE_1_STAR_SQUARE.jpg?v=1559413786"},{"product_id":"pineau-des-charentes-white-vinegar","title":"White Pineau des Charentes Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003eIn a nutshell: \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003eThe sweet and mellow flavour of this white Pineau des Charentes vinegar goes \u003c\/span\u003e\u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003eparticularly well with seafood, chicken and rabbit or use to make mayo and add to poached stone fruits.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\" style=\"color: #ff0000;\"\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#ff0000\"\u003eGreat \u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003eTaste 2018 2-star award winner\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis superb vinegar made from 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 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 quinces and pears or stone fruits like apricots, peaches, nectarines with it.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e250ml; 6° acidity\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Fleuriet\u003c\/strong\u003e\u003cbr\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\/p\u003e","brand":"Fleuriet","offers":[{"title":"Default Title","offer_id":32638319745,"sku":"VSFL02","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/FLEURIET_PINEAU_DES_CHARENTES_WHITE_2_STAR_SQUARE.jpg?v=1586328954"},{"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":"blackcurrant-vinegar","title":"Blackcurrant Vinegar","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\"\u003eHomemade \u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003eCrème de Cassis and blackcurrants are combined with rosé Pineau des Charentes vinegar for a very fine and fruity vinegar to use in vinaigrettes and with chicken liver salads.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003eGreat Taste 2019 2-star award winner\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVinaigre de Pineau à la Crème de Cassis is made from rosé wine 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\u003eDetails \u003c\/strong\u003e100ml \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":32690625281,"sku":"VSFL05","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Fleuriet_BLACKCURRANT_GREAT_TASTE_copy.jpg?v=1573993396"},{"product_id":"raspberry-vinegar","title":"Raspberry Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003eIn a nutshell: \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003eThis delicious raspberry vinegar is made from white Pineau des Charentes vinegar, macerated fruits and crème de Framboise made from gently boiling down the \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003eberries.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\" style=\"color: #ff2a00;\"\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003eGreat Taste 2019 3-star award winner\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis superb vinegar is made from white Pineau des Charentes vinegar, fresh raspberries and \u003cspan\u003eCrème de Framboise\u003c\/span\u003e. 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 white colour, honeyed flavour and aroma. It is then combined with \u003cspan\u003eCrème de Framboise, \u003c\/span\u003esome 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\u003e100ml\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":32697031681,"sku":"VSFL06","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Fleuriet_Raspberry_Vinegar_GREAT_TASTE_copy.jpg?v=1573995915"},{"product_id":"mixtelle-prune-vinegar","title":"Mixtelle Prune Vinegar","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\"\u003eThis amazing thick, treacly prune vinegar will perk up your pork dishes and apple tarts or just drizzle over vanilla ice cream for a superb taste sensation. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#ff0000\"\u003eGreat \u003c\/span\u003e\u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003eTaste 2018 2-star award winner\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis fabulously addictive prune vinegar is made from Pineau des Charentes ros\u003cspan\u003eé\u003c\/span\u003e vinegar combined with Agen prunes, rosemary orange zest, black peppercorns, fleur de sel and a little sugar. The result is a thick, treacly elixir that enlivens all sorts of dishes - drizzle over pork, duck and liver dishes, add to terrines and pates, blue cheese salads and desserts. We also love it with vanilla ice cream, prune and apple tarts. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e100ml\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":32701390849,"sku":"VSFL09","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/FLEURIET_PRUNE_2_STAR_SQUARE.jpg?v=1559413784"},{"product_id":"fleuriet-dried-fig-vinegar","title":"Dried Fig Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003eIn a nutshell:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003eThis\u003c\/span\u003e\u003cspan color=\"#6fa8dc\"\u003e gorgeous vinegar, made from dried figs and white Pineau des Charentes vinegar, great with duck and pork or a fragrant vinaigrette with walnut or hazelnut oil. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan color=\"#6fa8dc\"\u003eGreat Taste 2018 1-star award winner \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis sublime vinegar made from organic dried figs macerated with white Pineau des Charentes vinegar. The resultant honeyed, fig flavour makes it perfect for deglazing the pan after cooking duck breasts, pork tenderloin or foie gras. Try it also with cheese or drizzled over a fig tart or ice cream. For the perfect vinaigrette, combine with hazelnut or walnut oil and add to a lambs lettuce, beetroot and cheese salad. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e100ml\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":32701480321,"sku":"VSFL10","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Figues_seches.jpg?v=1561965558"},{"product_id":"sushi-ginger-vinegar","title":"Sushi Ginger Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eIdeal 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #6fa8dc;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#ff0000\"\u003eGreat \u003c\/span\u003e\u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003e\u003cb\u003eTaste 2018 3-star award winner\u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis sprightly and perfumed ginger vinegar is made from white Pineau des Charentes \u003c\/span\u003e\u003cspan\u003evinegar combined with fresh and confit ginger, lime zest, fleur de sel and a little sugar. The result is an \u003c\/span\u003e\u003cspan\u003einvigorating 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cpre class=\"tw-data-text tw-ta tw-text-small\" data-placeholder=\"Translation\" id=\"tw-target-text\" data-fulltext=\"\" dir=\"ltr\"\u003e\u003cstrong style=\"font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;\"\u003eDetails \u003c\/strong\u003e\u003cspan style=\"font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;\"\u003e100ml\u003c\/span\u003e\u003c\/pre\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":32701579841,"sku":"VSFL08","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/FLEURIET_SUSHI_3_STAR_SQUARE.jpg?v=1559413794"},{"product_id":"shallot-vinegar","title":"Shallot Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003eIn a nutshell: \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003e\u003cspan color=\"#6fa8dc\"\u003eGriselle grey shallots are combined with white Pineau de Charentes vinegar in this delicate and sweet vinegar that is ideal when making vinaigrettes and classic sauces like tartare and Gribiche.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis fragrant vinegar is made by macerating finely minced Griselle grey shallots (échalotes grises) with white Pineau de Charentes vinegar. Its delicate and sweet flavour and aroma make it perfect for vinaigrettes for salads and crudités. Great for deglazing pans when making quick sauces with butter or adding to tartare, Gribiche and béarnaise sauces. We like to drizzle over pan-fried fish and offal dishes or combine with chopped herbs when making simple marinades and sauces for seafood dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e100ml\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":32701835649,"sku":"VSFL04","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Echalotes_grises_e4bf0fd0-2db9-40d4-a870-6c1d43645c1b.jpg?v=1559413794"},{"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":"tchin-tchin","title":"'Tchin-Tchin' vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis balsamic-style vinegar is highly concentrated with a beautiful caramel brown colour, honeyed flavour and delicious aroma of quinces and grapes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003eGreat Taste 2018 1-star award winner\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine Claire Mayol 2016 grenache gris wine was used to make this superb vinegar. The wine is first reduced by boiling in cauldrons before being placed in barrels where acetification can take place. It then undergoes a double fermentation (both alcoholic and acetic) which takes between 18 and 24 months. Once the vinegar reaches 5° acidity, it is then aged in glass demijohns for a further 3 months before bottling in small bottles. This concentrated nectar-like vinegar has a lovely caramel colour, sweet ambrosia-like flavour and intense nose of fresh grapes and quinces. Perfect for drizzling over a pear, walnut and cheese salad or try adding a few drops to a warm bean or courgette salad. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e 100ml; 5° acidity, no sulfites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout La Guinelle\u003c\/strong\u003e \u003cbr\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":35752937281,"sku":"VSBAN08","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/TCHIN_TCHIN_OPEN.jpg?v=1578766835"},{"product_id":"muscat-vinegar","title":"Muscat Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e This limited edition Muscat vinegar has a crisp minerality and delicious honeyed apricot flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\"\u003eGreat Taste 2018 2-star winner\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade with a Clos des Vins D'Amour Muscat Petit Grains from the Dornier family. They have been making wines in Maury in the Pyrénées, overlooking the imposing ruins of the Cathar castle of Queribus since 1860. This intense vinegar has a crisp minerality and delicious honeyed apricot flavour. Use it to add some lovely sweet flavour to crab or shellfish salads and vinaigrettes for seasonal salads. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e250ml; 6° acidity, no sulfites.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout La Guinelle\u003c\/strong\u003e \u003cbr\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":37195820673,"sku":"VSBAN07","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/MUSCAT_OPEN.jpg?v=1579978901"},{"product_id":"vinegar-six-pack-hamper","title":"Vinegar 'Six Pack' Hamper","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis 'Six Pack' vinegar hamper showcases six of our favourite vinegars and is the perfect introduction to our vibrant world of small-batch artisan vinegars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur Vinegar 'Six Pack' hamper set includes Muscat vinegar, Banyuls vinegar or another La Guinelle 500ml wine vinegar, Normandy cider vinegar with 'Mother' or Townsend Fram Apple cider Vinegar, Rosé Pineau des Charentes vinegar, Solan Monastery Organic   Basil or Savory vinegar and Taliouine Saffron vinegar. All have myriad uses in the kitchen and will excite acetic aesthetes everywhere.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBanyuls Vinegar\u003cbr\u003e\u003c\/strong\u003eMade at the La Guinelle vinaigrerie above the hamlet of Cosprons, overlooking the bay of Paulille on the Mediterranean, this vinegar is made slowly and uses only Banyuls sweet wine, an AOC fortified apéritif or dessert wine made from 50% and up to 75% Grenache grapes from local vineyards. Aged outdoors underneath the Mediterranean sun, this Banyuls red wine vinegar has a vibrant red colour and delightful aroma of berry fruits. It has become a staple in our kitchen where we drizzle it over our everyday salads, add it to slow-roasted vegetables in the oven, marinate our herrings and anchovies with it, splash over grilled meats and fish and sprinkle it over strawberries and other berry fruits.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMuscat Vinegar\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003eThis limited edition Muscat vinegar has a crisp minerality and delicious honeyed apricot flavour. Made with a Clos des Vins D'Amour Muscat Petit Grains from the Dornier family. They have been making wines in Maury in the Pyrénées, overlooking the imposing ruins of the\u003c\/span\u003e Cathar castle of Queribus since 1860. This intense vinegar has a crisp minerality and delicious honeyed apricot flavour. Use it to add some lovely sweet flavour to crab or shellfish salads and vinaigrettes for seasonal salads. \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\"\u003eGreat Taste 2018 2-star winner\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaliouine Saffron \u003c\/strong\u003e\u003cb\u003eVinegar\u003cbr\u003e\u003c\/b\u003eThe superb Taliouine vinegar (named after a Moroccan Berber village) has a deep orangey-red colour. As soon as you open the bottle you can smell the depth of saffron flavour it contains. Red Banyuls vinegar is aged for 8 months in demijohns outdoors then decanted into bottles with saffron stamens. It’s bright aromas of red berries and saffron are quite simply intoxicating. These make a perfect marriage with gazpacho, strawberries and fish dishes like bouillabaisse. Try it also drizzled on a fried egg or tomatoes for an amazing breakfast taste sensation. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRosé Pineau des Charentes Vinegar\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThis gorgeous vinegar made from 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. 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\/span\u003e \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003eGreat Taste 2018 1-star award winner.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSolan Monastery Organic Fig, Walnut or Basil \u003c\/strong\u003e\u003cb\u003eVinegar\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eThese fragrant and bold vinegars are ideal for tomato salads and sauces, pesto's, chicken and vegetable dishes. \u003c\/span\u003e\u003cspan\u003eMade with love and respect by hard-working nuns in the Languedoc. The nuns grow all teh produce used for their vinegars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCider Vinegar with 'Mother'\u003cbr\u003e\u003c\/b\u003eThis stunning Normandy cider vinegar is one of the best we've ever tasted. The Dupont family are famed for their calvados but also put as much love and passion into making their ciders and vinegar. Only 4000 bottles are made annually, siphoning off some of their notable cider to create this delicious, fruity amber blend. Like the best cider vinegars, it is left unfiltered, so elements of the vinegar mother remain inside the bottle and it can be either cloudy or clear. Its mild acidity makes it perfect for pickling vegetables and eggs (see our pickled quail egg recipe) or use when making meringues. See also our recipe blog for mushrooms a la Grecque or try with Normandy-style sole with shallots, crème fraiche and cider vinegar.  \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003eGreat Taste 2017 1-star award winner.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e B\u003cspan\u003eanyuls red wine vinegar (500ml) or alternative La Guinelle wine vinegar 500ml +  Muscat white wine vinegar (250ml)  + Taliouine saffron vinegar (250ml) + Rosé Pineau de Charentes vinegar (250ml) + Solan Monastery Organic Savory or Basil vinegar (250ml) + Famille Dupont Cider vinegar with 'Mother' (500ml) or Townsend Apple Cider vInegar.\u003c\/span\u003e\u003c\/p\u003e","brand":"Vinegar Shed","offers":[{"title":"Default Title","offer_id":5804642664487,"sku":"VSHAMPERVIN80","price":130.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/VINEGARSHED_DEC_19_11671.jpg?v=1545504923"},{"product_id":"lovage-vinegar","title":"Lovage Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis intense and fragrant vinegar is perfect for salads, soups and stews and a great addition to your pantry staples.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eGreat Taste 2018 1-star award winner\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMade in the London Borough of Ealing, hand-picked lovage grown in our garden is infused with cider vinegar for 3-6 months before bottling. Used sparingly, this delightful herb vinegar will add some intense flavour to all kinds of salads, soups and stews, tomato sauces and potato salad. Perfect when poaching chicken and fish or add to stewed greens and all bean and pulse dishes. Combine 1\/2 tablespoon with some water as a useful aid to digestion. Lovage (\u003cem\u003eLevisticum officinale\u003c\/em\u003e) is a member of the umbellifer family of \u003cem\u003eApiaceae\u003c\/em\u003e plants, which includes parsley, angelica, celery and cicely, and was widely used by the ancient Greeks and Romans for its culinary and medicinal properties. Known also as 'loveache' or 'love parsley', it was also thought to be an aphrodisiac. Rich in antioxidants, Vitamin B and C, this handy vinegar is a brilliant addition to your pantry staples.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e20\u003cspan\u003e0ml, 6° acidity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinegar Shed \u003cbr\u003e\u003c\/strong\u003eThis is how Vinegar Shed came about from a 20 year love affair with making small batches of homemade vinegar in various pots and barrels in our kitchen.  Always giving it away to friends and family, chefs and food writers around the world, they all loved it and encouraged us to start this vinegar revolution! Now, we've progressed to all sorts of wooden barrels and use sustainable oak, chestnut and acacia to age and make our vinegars in our West London HQ. \u003c\/p\u003e","brand":"Vinegar Shed","offers":[{"title":"200ml","offer_id":31014580060203,"sku":"VSLOV200","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"500ml","offer_id":31210268065835,"sku":"VSLOV500","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/LovageVinegarBothcopy.jpg?v=1594353629"},{"product_id":"la-guinelle-muscat-surmuris-vinegar","title":"Muscat Surmuris Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong style=\"color: #6fa8dc;\"\u003eIn a nutshell:\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003e  This sensuous vinegar is made from Muscat Petit Grains 2014 with a herbaceous fresh, sweet flavour - ideal for adding depth to a classic poulet au vinaigre or seafood stew.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\" color=\"#6fa8dc\"\u003eGreat Taste 2019 1-star award winner\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis amazing vinegar is made from Muscat Petit Grains 2014 from overripe grapes from wild root stock that are naturally sweet and fruity. A beautiful burnt orange colour, it combines an explosive and herbaceous freshness with an incredibly complex apricot and honey flavour! Perfect for making a Poulet au vinaigre, seafood stews or adding to poached fruits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e500ml; 6° acidity, no sulfites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout La Guinelle\u003c\/strong\u003e \u003cbr\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":13750465658923,"sku":"VSBAN10","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Muscat_Surmuris_OPEN_SQUARE.jpeg?v=1558811261"},{"product_id":"mandarin-vinegar","title":"Mandarin Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis marvellous fragrant vinegar, made with Sicilian mandarins and organic Catarratto white wine vinegar is perfect for salads, chicken and seafood recipes or simply use as a drinking vinegar in Shrubs and cocktails.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eGreat Taste 2019 2-Star award winner\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eInspired by Sicily’s abundant citrus fruits in the winter months, this limited-edition, unpasteurized vinegar is made with uncertified organic mandarins grown by the Laudani family beneath Mount Etna. The juicy fruits, macerated in organic Catarratto white wine vinegar, are aged for a minimum of 9 months before bottling and the result is a vinegar filled with the vibrant flavours of Sicily. Try this zesty vinegar drizzled over fruits or seafood salads, add to chicken marinades before grilling or simply use in Shrub cocktails and punches. Nadiya Hussain loved it on her recent BBC2 show \"Nadiya's Family Favourites\" and called it \"Banging\" and we think its simply marvellous!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e20\u003cspan\u003e0ml or 500ml, 6° acidity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinegar Shed \u003cbr\u003e\u003c\/strong\u003eThis is how Vinegar Shed came about from a 20 year love affair with making small batches of homemade vinegar in various pots and barrels in our kitchen.  Always giving it away to friends and family, chefs and food writers around the world, they all loved it and encouraged us to start this vinegar revolution! Now, we've progressed to all sorts of wooden barrels and use sustainable oak, chestnut and acacia to age and make our vinegars in our West London HQ. \u003c\/p\u003e","brand":"Vinegar Shed","offers":[{"title":"200ml","offer_id":31210139287595,"sku":"VSMAN200","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"500ml","offer_id":31210155835435,"sku":"VSMAN500","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/MandarinVinegarBothcopy.jpg?v=1594353631"},{"product_id":"cherry-vinegar","title":"Cherry Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eUse with all duck and many poultry dishes, salad dressings or simply pickle some cherries in this excellent fruit-laden vinegar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis feisty vinegar is obtained from the acetification of fermented cherry and sour cherry juice using Schattenmorelle and Stevenberg cherry varieties, grown in Vigolo Vattaro in the Trentino region 700 metres above sea level. The juice is \u003cspan\u003eplaced in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. \u003c\/span\u003eUse with all duck and many poultry dishes, salad dressings or simply pickle some cherries in this excellent fruit-laden vinegar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e250ml Bottle or 100ml Spray; both \u003cspan\u003e5° 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":"Pojer \u0026 Sandri Cherry Vinegar Spray 100ml","offer_id":14888451244075,"sku":"VSPJ08","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"Pojer \u0026 Sandri Cherry Vinegar 250ml","offer_id":14888867168299,"sku":"VSPJ07","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pojer_e_Sandri_Cherry_Vinegar_250ml_100ml_Spray_SQUARE.jpg?v=1559413316"},{"product_id":"rowanberry-vinegar","title":"Rowanberry Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003eIn a nutshell:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan color=\"#6fa8dc\"\u003eR\u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003eed rowanberry or mountain-ash berries make a wonderful Alpine vinegar with fruity, medicinal flavour. Great for all game and beef stews and for drinking daily.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan color=\"#6fa8dc\"\u003eGreat Taste 2018 1-star winner\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThis unusual vinegar is obtained from the acetification of the fermented juice of  rowanberry or mountain-ash \u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003e(sorbo or \u003cem\u003eSorbus aucuparia\u003c\/em\u003e) berries grown in Portadon in the Faedo area 700 metres above sea level. The juice is\u003c\/span\u003e\u003cspan style=\"color: #ff0000;\"\u003e \u003cspan style=\"color: #000000;\"\u003eplaced in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eRowanberry grows all over the Alps and is planted to build up the soil and help stop avalanches. Its bark is traditionally used for wood carving, the\u003c\/span\u003e\u003cspan\u003e leaves were used \u003c\/span\u003e\u003cspan\u003et\u003c\/span\u003e\u003cspan\u003eo \u003c\/span\u003e\u003cspan\u003ema\u003c\/span\u003e\u003cspan\u003eke herb beers \u003c\/span\u003e\u003cspan\u003eand the red berries are high in Vitamin C and a\u003c\/span\u003e\u003cspan\u003end make fi\u003c\/span\u003e\u003cspan\u003ene\u003c\/span\u003e\u003cspan\u003e jams and jellies. \u003c\/span\u003eIt has a wonderful fruity medicinal flavour. Use with all game and beef stews, fruit compotes and roast root vegetables. Good for drinking as well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e250ml Bottle or 100ml Spray; 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":"Pojer \u0026 Sandri Rowanberry Vinegar Spray 100ml","offer_id":14888912617515,"sku":"VSPJ18","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"Pojer \u0026 Sandri Rowanberry Vinegar 250ml","offer_id":14888912650283,"sku":"VSPJ17","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pojer_Rowanberry_vinegar_250ml_100ml_spray_SQUARE.jpg?v=1559413787"},{"product_id":"pear-vinegar","title":"Pear Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis wonderfully perfumed vinegar is made from Alpine pears and good with pork and chicken and in salad dressings and cocktails.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis delicately perfumed vinegar is obtained from the acetification of fermented Poire William pears, grown in Egna and Ora in the South Tirol. The juice is placed in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. Use with pork and poultry dishes, salad dressings or when making cocktails. Great added to a bitter leaf, blue cheese and nut salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e250ml Bottle or 100ml Spray; both \u003cspan\u003e5° 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":"Pojer \u0026 Sandri Pear Vinegar Spray 100ml","offer_id":14894993604651,"sku":"VSPJ10","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"Pojer \u0026 Sandri Pear Vinegar 250ml","offer_id":14894993637419,"sku":"VSPJ09","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pojer_e_Sandri_Pear_vinegar_250ml_100ml_spray_SQUARE.jpg?v=1559413781"},{"product_id":"pojer-sandri-blackberry-vinegar","title":"Blackberry Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00afff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis fruity vinegar is made from blackberries grown high up in the Italian Dolomites. Drizzle onto any endive or bitter leaf salad,  or add to an apple pie, salad dressing and fruit cocktail. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThis delicious blackberry vinegar is obtained from the acetification of fermented blackberries (mora), grown in the Mocheni Valley in the Trentino region 700 metres above sea level. The juice is placed in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. Use with endive and bitter leaf salads or simply splash into the pan after cooking a pork chop or two. It will also enliven any apple pie, salad dressing and fruit cocktail.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e250ml Bottle or 100ml Spray; both \u003cspan\u003e5° 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":"Pojer \u0026 Sandri Blackberry Vinegar Spray 100ml","offer_id":14895271018539,"sku":"VSPJ22","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"Pojer \u0026 Sandri Blackberry Vinegar 250ml","offer_id":14895271051307,"sku":"VSPJ21","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pojer_e_Sandri_Blackberry_vinegar_250ml_100ml_spray_SQUARE.jpg?v=1573993396"},{"product_id":"pojer-sandri-elderberry-vinegar","title":"Elderberry Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis vibrant vinegar is made from Alpine eldeberries and great with roast meats and in salad dressings. It will also enliven any apple pie or fruit cocktail.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #6fa8dc;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eGreat Taste 2019 2-star award winner\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThis delicious bright-coloured vinegar is obtained from the acetification of fermented eldeberries, grown in Portadon in the Faedo area 700 metres above sea level. The juice is placed in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. Use with roast goose or duck breast salads or simply splash into the pan after cooking a pork chop or two. It will also enliven any apple pie, salad dressing and fruit cocktail. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e250ml Bottle or 100ml Spray; both \u003cspan\u003e5° 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":"Pojer \u0026 Sandri Elderberry Vinegar Spray 100ml","offer_id":14895653093419,"sku":"VSPJ16","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"Pojer \u0026 Sandri Elderberry Vinegar 250ml","offer_id":14895653126187,"sku":"VSPJ15","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pojer_e_Sandri_ELDERBERRY_ALL.jpg?v=1573993400"},{"product_id":"pojer-sandri-raspberry-vinegar","title":"Raspberry Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eMade from Alpine raspberries grown in the Trentino area of the Dolomites, this fruity vinegar will enliven any apple pie, salad dressing and fruit cocktail.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThis fruity vinegar is obtained from the acetification of fermented raspberries, grown in the Mocheni in the Trentino area 700 metres above sea level. The juice is placed in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. Use with roast game or simply splash into the pan after cooking a pork chop or two. It will also enliven any apple pie and fruit salad, salad dressing and cocktails. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e250ml Bottle or 100ml Spray; both \u003cspan\u003e5° 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":"Pojer \u0026 Sandri Raspberry Vinegar Spray 100ml","offer_id":14895694118955,"sku":"VSPJ20","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"Pojer \u0026 Sandri Raspberry Vinegar 250ml","offer_id":14895694151723,"sku":"VSPJ19","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pojer_e_Sandri_Rasberry_Vinegar_100ml_Spray_SQUARE.jpg?v=1705955907"},{"product_id":"pojer-sandri-blackcurrant-vinegar","title":"Blackcurrant Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003e\u003cspan mce-data-marked=\"1\"\u003eDeliciously fruity Alpine blackcurrants, grown in the South Tyrol, make for a very vibrant vinegar.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThis bright-coloured, deliciously fruity vinegar is obtained from the acetification of fermented blackberries (mora), grown in the Martello Valley in the South Tyrol. The juice is placed in oak, cherry or acacia barrels to acetify for up to 2 years before bottling. Use with roast meats or simply splash into the pan after cooking a pork chop or two. It will also enliven any apple pie, salad dressing and fruit cocktail.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e250ml Bottle or 100ml Spray; both \u003cspan\u003e5° 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":"Pojer \u0026 Sandri Blackcurrant Vinegar Spray 100ml","offer_id":14901610053675,"sku":"VSPJ14","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"Pojer \u0026 Sandri Blackcurrant Vinegar 250ml","offer_id":14901610086443,"sku":"VSPJ13","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pojer_e_Sandri_Blackcurrant_250ml_100ml_SPRAY_SQUARE.jpg?v=1573993397"},{"product_id":"verjus","title":"Verjus","description":"\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e This wonderful biodynamic verjus by a renowned, new-wave French Cognac producer has a mild acidity perfect for using when cooking fish and chicken dishes or making cocktails.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVerjus or 'verjuice' takes its name from the French ('vert jus' or 'green juice') and is made from pressed unripe grapes. Widely used by the Romans and in the Middle Ages as a condiment and cooking ingredient, it was also well-known for its health benefits first mentioned in the medieval handbook on wellbeing, called the Tacuinum Sanitatis. This has been backed up by recent modern-day medical research which has found that verjus' rich source of flavonoids and phenolic acids can help stimulate the immune system, lower the incidence of strokes, reduce cholesterol levels and prevent liver inflammation.\u003c\/p\u003e\n\u003cp\u003eToday, it is still prevalent in Syrian (known as ab-ghooreh) and Persian cooking (husroum) where it is the gentle acidic ingredient in vegetable and meat stews, fish marinades and salad dressings. In the modern kitchen, verjus is also a very versatile ingredient that can be used to poach, marinate, pickle, dress, cure and deglaze the roasting pan. It's mild acidity make it a brilliant alternative to vinegar or citrus fruits when you need a more delicate flavour in certain dishes or to balance sweetness, cut through richness and build flavour depth and complexity.\u003c\/p\u003e\n\u003cp\u003eIconic Aussie chef Maggie Beer popularised its use in the 1980's after a harvest of grapes in the Barossa Valley could not be turned into wine and she had to find a new use for the grapes. Persuading a wine-maker friend to help her turn it into verjus, it is now a popular commercial product used by Aussie chefs and home cooks.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eVerjus has a tart character with a higher pH than both vinegar and lemon juice. Like wine, it derives its tartness from tartaric acid, so doesn't distort the flavours of wine and its influence over a dish is far more subtle than some vinegars or citrus juices. So, it is perfect as a gentle acidulant when other products may be too acidic. It has myriad kitchen uses - perfect for poaching chicken, fish or figs, and adding to roast pork juices when making a gravy. It also makes a beautiful granita, sorbet or posset. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePoach chicken, pears or dried fruit with some verjus and herbs.\u003c\/li\u003e\n\u003cli\u003eUse as a dressing for tomato or cucumber salads.\u003c\/li\u003e\n\u003cli\u003eDrizzle over freshly shucked oysters.\u003c\/li\u003e\n\u003cli\u003eDeglaze, pan juices when cooking pork or game.\u003c\/li\u003e\n\u003cli\u003eTry in cocktails, sorbets and puddings.\u003c\/li\u003e\n\u003cli\u003eadd, ice and mineral water for a refreshing non-alcoholic drink.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e750ml, refrigerate after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Bourgoin \u003cbr\u003e\u003c\/strong\u003eThe Bourgoin family estate is based in Saint-Saturnin, a classic medieval village in the Charente department in southwestern France, not far from the town of Cognac. The family has supplied cognac as a negociant to some of the the most famous cognac brands since the 1930's. Now the younger, innovative family members, Frederic Bourgoin, and his sister Maëlys, create biodynamic cognacs, expressive of the local terroir, that are being used in restaurants and bars around the world. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSoils are treated with mystical and fascinating arrays of ingredients, Their vines are sown, pruned and harvested according to the phases of the moon, and  organic, sustainable agricultural practices are carried out in all stages of production. Even the water used in their Cognac production is collected from the rain which falls on their estate, and they use ‘nothing but gravity’ in their bottling practices.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eTheir vineyards are planted with Ugni blanc grapes. The low density of planting, at about 2750 plants per hectare, allows each vine to give 6kg of very acidic grapes, some of which is used to make this outstanding verjus.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Bourgoin","offers":[{"title":"Default Title","offer_id":30190018527275,"sku":"BOURGVERJUS750","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/files\/VS_NEW_0094.jpg?v=1699292799"},{"product_id":"wild-garlic-vinegar","title":"Wild Garlic Vinegar","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\"\u003eMade from \u003c\/span\u003ewhite Pineau des Charentes vinegar macerated with wild garlic picked in March when it first appears in the Charentes undergrowth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan color=\"#6fa8dc\"\u003eThis fragrant vinegar is made with white Pineau des Charentes vinegar and wild garlic picked in the Charentes undergrowth in March every year. The wild garlic is wilted and cooked with the white Pineau vinegar before further maceration with more vinegar. The result is an intense vinegar to use in vinaigrettes for vegetables (think tomatoes, peppers, carrots, leeks, haricot beans and lentils) and seafood salads using crab or prawns. Use it when making mayonnaise or for deglazing the pan after cooking pork, veal or lamb. \u003c\/span\u003e\u003c\/span\u003ePerfect also for BBQ's and marinades, drizzled over grilled fish or shellfish, such as langoustines, squid and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e100ml\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Fleuriet\u003cbr\u003e\u003c\/strong\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\/p\u003e","brand":"Fleuriet","offers":[{"title":"Default Title","offer_id":30190135410731,"sku":"VSFL13","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Fleuriet_Wild_Garlic_Vinegar_Open.jpg?v=1579464913"},{"product_id":"blood-orange-vinegar","title":"Blood Orange Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis delicously fragrant vinegar, made with Sicilian Tarocco blood oranges and organic Catarratto white wine vinegar is perfect for salads, chicken and seafood recipes or simply use as a drinking vinegar in Shrubs and cocktails.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eInspired by Sicily’s abundant citrus fruits in the winter months, this limited-edition, unpasteurized vinegar is made with uncertified organic Tarocco blood oranges grown by the Laudani family beneath Mount Etna. The juicy fruits, macerated in organic Catarratto white wine vinegar, are aged for a minimum of 9 months before bottling and the result is a vinegar filled with the vibrant flavours of Sicily. Try this zesty vinegar drizzled over fruits or seafood salads, add to chicken marinades before grilling or simply use in Shrub cocktails and punches. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e200\u003cspan\u003eml or 500ml, 6° acidity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinegar Shed \u003cbr\u003e\u003c\/strong\u003eThis is how Vinegar Shed came about from a 20 year love affair with making small batches of homemade vinegar in various pots and barrels in our kitchen.  Always giving it away to friends and family, chefs and food writers around the world, they all loved it and encouraged us to start this vinegar revolution! Now, we've progressed to all sorts of wooden barrels and use sustainable oak, chestnut and acacia to age and make our vinegars in our West London HQ. \u003c\/p\u003e","brand":"Vinegar Shed","offers":[{"title":"200ml","offer_id":31877791121451,"sku":"VSBO200","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"500ml","offer_id":31877791154219,"sku":"VSBO500","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Bloodorangevinegarbothcopy.jpg?v=1594353681"},{"product_id":"don-giovanni-traditional-balsamic-vinegar-of-modena-dop-25-years","title":"Don Giovanni Traditional Balsamic Vinegar of Modena DOP (25 years)","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e Superior-quality, authentic balsamic vinegar, made in the time-honoured way by the fourth generation of a family of small-scale producers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn a market saturated in sub-standard imitations, this is the real deal – a properly authentic balsamic vinegar, crafted over 25 years by a fourth-generation artisan in his family farmhouse, deep in northern Italy’s grape country.\u003c\/p\u003e\n\u003cp\u003eAt every stage of the production process, Giovanni Leonardi cleaves to the old ways.\u003c\/p\u003e\n\u003cp\u003eFirst, the grapes are only picked by hand, during September and October, to ensure only the best bunches at the peak of their ripeness are selected.\u003c\/p\u003e\n\u003cp\u003eThey’re then gently squeezed, so that the bitter-tasting polyphenols from the skins, stalks and pips don’t influence the final product.\u003c\/p\u003e\n\u003cp\u003eWithin 24 hours, the juice is cooked in an open-air copper cauldron for at least a day and a half, until it has lost around 70% of its original volume, then laid to rest until January, when it is introduced into the battery system that gives balsamic vinegar its unique flavour.\u003c\/p\u003e\n\u003cp\u003eThis is an array of barrels in the farmhouse’s attic, arranged in decreasing size from 180 down to 10 litres. Each is made of a different wood, including oak, ash, juniper, cherry, mulberry, acacia and chestnut.\u003c\/p\u003e\n\u003cp\u003eThe barrels are left open to allow the natural concentration of the liquid through evaporation. Over the next 25 years, the liquid is moved along the line, from one barrel to the next.  \u003c\/p\u003e\n\u003cp\u003eWhen it is ready, the vinegar is sent to the Consorzio Tutela Aceto Balsamico di Modena, where it is bottled and sealed with the wax stamp that is the guarantor of its authenticity.\u003c\/p\u003e\n\u003cp\u003eThe finished article is a thick, viscous and glossy balsamic, with a rounded, velvety texture and a complex flavour, influenced by all the different woods it has been aged in.  \u003c\/p\u003e\n\u003cp\u003eBecause of all this painstaking attention to detail and scrupulous adherence to time-honoured methods of production, Giovanni’s vinegar earns the title Aceto Balsamico Tradizionale DOP – the EU-verified indicator of highest quality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor many in the know, Don Giovanni balsamics are among the best in Modena being produced by this \u003c\/span\u003e\u003cspan\u003eultra-traditional \u003c\/span\u003e\u003cspan\u003eproducer. And now, as their\u003c\/span\u003e\u003cspan\u003e sole importers into the UK, we are proud to share them with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAs a condiment, drizzled over roast beef or lamb or grilled fish.\u003c\/li\u003e\n\u003cli\u003eWith extra virgin olive oil as a pre-dinner dip for crusty bread.\u003c\/li\u003e\n\u003cli\u003eIn a marinade. Try it with steak or chicken destined for the griddle pan or barbecue.\u003c\/li\u003e\n\u003cli\u003eWith dessert. Its perfect balance of sweetness and acidity means a little drizzle will work wonders over strawberries or a bowl of vanilla ice cream.\u003c\/li\u003e\n\u003cli\u003eSipped sparingly as an after-dinner digestif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e40ml bottle. Also available in an Affinato (12 years) variety.\u003c\/p\u003e\n\u003cp\u003eSee the other products in the Don Giovanni range: Balsamic Vinegar of Modena IGP; Balsamidea Balsamic Condiment; Saba Balsamic Condiment; White Balsamic Condiment; and 12-Year-Aged Cherry Balsamic Condiment, \u003cspan\u003ea 2-star winner at the 2019 Great Taste Awards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Acetaia Leonardi:\u003cbr\u003e\u003c\/strong\u003eDuring spring and summer, the Leonardi farmhouse is a tiny island of terracotta among a sea of lush green. Whichever way you look, rows and rows of grapevines stretch off towards the horizon.\u003c\/p\u003e\n\u003cp\u003eThese are the white Trebbiano and red Lambrusco grapes that are the only varieties permitted in making balsamic vinegar, which is produced in small quantities, upstairs in the farmhouse’s attic acetaia.\u003c\/p\u003e\n\u003cp\u003e“It’s an ancient recipe that has been handed down from father to son for at least four generations,” says Giovanni Leonardi. At its heart is the balsamic battery – an array of barrels in the farmhouse’s attic, made from a range of different woods.\u003c\/p\u003e\n\u003cp\u003e“Each wood has its own purpose,” says Giovanni. “Oak gives notes of vanilla. Cherry adds a fruity taste. Juniper bestows spicy notes. Acacia brings honeyed flavours. And chestnut gives it the distinctive rich, dark brown colour.”\u003c\/p\u003e\n\u003cp\u003eThe cooked grape juice can spend decades in this battery of barrels and it is Giovanni’s responsibility to judge just the right time to move his precious product from one barrel to the next.\u003c\/p\u003e\n\u003cp\u003e“My role as an assaggiatore, or taster, means I have to be constantly studying, observing and tasting our balsamic vinegar in all the different stages of its production,” he says.\u003c\/p\u003e\n\u003cp\u003eWhen it’s ready, some of Giovanni’s vinegar is sent to the Consorzio Tutela Aceto Balsamico di Modena, the guardians of traditional, artisan-made balsamic vinegar, where it is bottled and stamped with a seal of authenticity.\u003c\/p\u003e\n\u003cp\u003eGiovanni also bottles some of it himself, which he sells under his Balsamidea brand – passing on some of the savings accrued from not sending it to the Consorzio.\u003c\/p\u003e\n\u003cp\u003eHe also produces a white balsamic condiment – great in salad dressings – and truly unique products, such as his cherry balsamic, which spends 12 years in only cherrywood. \u003cspan\u003eThis rich, aromatic vinegar was rightfully awarded \u003c\/span\u003e\u003cspan\u003e2\u003c\/span\u003e\u003cspan\u003e stars in the 2019 Great Taste Awards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThen there’s his IGP-accredited Aceto Balsamico, in which he judiciously blends a proportion of his cooked grape must with red and white wine vinegars, mostly made using grapes grown on the farm.\u003c\/p\u003e\n\u003cp\u003e“It’s a zero-kilometre, closed-loop production,” Giovanni says. “Everything is done here, from growing and harvesting the grapes, right up to the final ageing and bottling.”\u003c\/p\u003e\n\u003cp\u003eGiovanni is proud to be an ambassador for such time-honoured, artisan-crafted products. “Nowadays, everything is so flat, so many industrially produced products are the same. I try to make a difference,” he says.\u003c\/p\u003e\n\u003cp\u003e“That’s why I get such satisfaction from guarding and carrying on this ancient tradition. I’m thrilled to be a depository of these recipes that have been handed down my family for at least 150 years.”\u003c\/p\u003e","brand":"Acetaia Leonardi","offers":[{"title":"Default Title","offer_id":30272478642219,"sku":"DGV0135","price":100.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Don_Giovanni_Aceto_Balsamico_Tradizionale_DOP_25_Years_OPEN_1_copy.jpg?v=1570299661"},{"product_id":"don-giovanni-traditional-balsamic-vinegar-of-modena-dop-12-years","title":"Don Giovanni Traditional Balsamic Vinegar of Modena DOP (12 years)","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e Superior-quality, authentic balsamic vinegar, made in the time-honoured way by the fourth generation of a family of small-scale producers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn a market saturated in sub-standard imitations, this is the real deal – a properly authentic balsamic vinegar, crafted over 12 years by a fourth-generation artisan in his family farmhouse, deep in northern Italy’s grape country.\u003c\/p\u003e\n\u003cp\u003eAt every stage of the production process, Giovanni Leonardi cleaves to the old ways.\u003c\/p\u003e\n\u003cp\u003eFirst, the grapes are only picked by hand, during September and October, to ensure only the best bunches at the peak of their ripeness are selected.\u003c\/p\u003e\n\u003cp\u003eThey’re then gently squeezed, so that the bitter-tasting polyphenols from the skins, stalks and pips don’t influence the final product.\u003c\/p\u003e\n\u003cp\u003eWithin 24 hours, the juice is cooked in an open-air copper cauldron for at least a day and a half, until it has lost around 70% of its original volume, then laid to rest until January, when it is introduced into the battery system that gives balsamic vinegar its unique flavour.\u003c\/p\u003e\n\u003cp\u003eThis is an array of barrels in the farmhouse’s attic, arranged in decreasing size from 180 down to 10 litres. Each is made of a different wood, including oak, ash, juniper, cherry, mulberry, acacia and chestnut.\u003c\/p\u003e\n\u003cp\u003eThe barrels are left open to allow the natural concentration of the liquid through evaporation. Over the next 12 years, the liquid is moved along the line, from one barrel to the next.  \u003c\/p\u003e\n\u003cp\u003eWhen it is ready, the vinegar is sent to the Consorzio Tutela Aceto Balsamico di Modena, where it is bottled and sealed with the wax stamp that is the guarantor of its authenticity.\u003c\/p\u003e\n\u003cp\u003eThe finished article is a thick, viscous and glossy balsamic, with a rounded, velvety texture and a complex flavour, influenced by all the different woods it has been aged in.  \u003c\/p\u003e\n\u003cp\u003eBecause of all this painstaking attention to detail and scrupulous adherence to time-honoured methods of production, Giovanni’s vinegar earns the title Aceto Balsamico Tradizionale DOP – the EU-verified indicator of highest quality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor many in the know, Don Giovanni balsamics are among the best in Modena being produced by this \u003c\/span\u003e\u003cspan\u003eultra-traditional \u003c\/span\u003e\u003cspan\u003eproducer. And now, as their\u003c\/span\u003e\u003cspan\u003e sole importers into the UK, we are proud to share them with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAs a condiment, drizzled over roast beef or lamb or grilled fish.\u003c\/li\u003e\n\u003cli\u003eWith extra virgin olive oil as a pre-dinner dip for crusty bread.\u003c\/li\u003e\n\u003cli\u003eIn a marinade. Try it with steak or chicken destined for the griddle pan or barbecue.\u003c\/li\u003e\n\u003cli\u003eWith dessert. Its perfect balance of sweetness and acidity means a little drizzle will work wonders over strawberries or a bowl of vanilla ice cream.\u003c\/li\u003e\n\u003cli\u003eSipped sparingly as an after-dinner digestif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e40ml bottle. Also available in an Extravecchio (25 years) variety.\u003c\/p\u003e\n\u003cp\u003eSee the other products in the Don Giovanni range: Balsamic Vinegar of Modena IGP; Balsamidea Balsamic Condiment; Saba Balsamic Condiment; White Balsamic Condiment; and 12-Year-Aged Cherry Balsamic Condiment, a 2-star winner at the Great Taste Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eAbout Acetaia Leonardi:\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuring spring and summer, the Leonardi farmhouse is a tiny island of terracotta among a sea of lush green. Whichever way you look, rows and rows of grapevines stretch off towards the horizon.\u003c\/p\u003e\n\u003cp\u003eThese are the white Trebbiano and red Lambrusco grapes that are the only varieties permitted in making balsamic vinegar, which is produced in small quantities, upstairs in the farmhouse’s attic acetaia.\u003c\/p\u003e\n\u003cp\u003e“It’s an ancient recipe that has been handed down from father to son for at least four generations,” says Giovanni Leonardi. At its heart is the balsamic battery – an array of barrels in the farmhouse’s attic, made from a range of different woods.\u003c\/p\u003e\n\u003cp\u003e“Each wood has its own purpose,” says Giovanni. “Oak gives notes of vanilla. Cherry adds a fruity taste. Juniper bestows spicy notes. Acacia brings honeyed flavours. And chestnut gives it the distinctive rich, dark brown colour.”\u003c\/p\u003e\n\u003cp\u003eThe cooked grape juice can spend decades in this battery of barrels and it is Giovanni’s responsibility to judge just the right time to move his precious product from one barrel to the next.\u003c\/p\u003e\n\u003cp\u003e“My role as an assaggiatore, or taster, means I have to be constantly studying, observing and tasting our balsamic vinegar in all the different stages of its production,” he says.\u003c\/p\u003e\n\u003cp\u003eWhen it’s ready, some of Giovanni’s vinegar is sent to the Consorzio Tutela Aceto Balsamico di Modena, the guardians of traditional, artisan-made balsamic vinegar, where it is bottled and stamped with a seal of authenticity.\u003c\/p\u003e\n\u003cp\u003eGiovanni also bottles some of it himself, which he sells under his Balsamidea brand – passing on some of the savings accrued from not sending it to the Consorzio.\u003c\/p\u003e\n\u003cp\u003eHe also produces a white balsamic condiment – great in salad dressings – and truly unique products, such as his cherry balsamic, which spends 12 years in only cherrywood. \u003cspan\u003eThis rich, aromatic vinegar was rightfully awarded \u003c\/span\u003e\u003cspan\u003e2\u003c\/span\u003e\u003cspan\u003e stars in the 2019 Great Taste Awards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThen there’s his IGP-accredited Aceto Balsamico, in which he judiciously blends a proportion of his cooked grape must with red and white wine vinegars, mostly made using grapes grown on the farm.\u003c\/p\u003e\n\u003cp\u003e“It’s a zero-kilometre, closed-loop production,” Giovanni says. “Everything is done here, from growing and harvesting the grapes, right up to the final ageing and bottling.”\u003c\/p\u003e\n\u003cp\u003eGiovanni is proud to be an ambassador for such time-honoured, artisan-crafted products. “Nowadays, everything is so flat, so many industrially produced products are the same. I try to make a difference,” he says.\u003c\/p\u003e\n\u003cp\u003e“That’s why I get such satisfaction from guarding and carrying on this ancient tradition. I’m thrilled to be a depository of these recipes that have been handed down my family for at least 150 years.”\u003c\/p\u003e","brand":"Acetaia Leonardi","offers":[{"title":"Default Title","offer_id":30272492601387,"sku":"DGV0130","price":75.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Don_Giovanni_Aceto_Balsamico_Tradizionale_DOP_Afinato_12Years_OPEN_1_copy.jpg?v=1570299656"},{"product_id":"dion-giovanni-balsamidea-condimento-gentile-6-years","title":"Don Giovanni Balsamidea Condimento 'Gentile' (6 years)","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e Superior-quality balsamic vinegar, made in the time-honoured way by the fourth generation of a family of small-scale producers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn a market saturated in sub-standard imitations, this is the real deal – a properly made balsamic vinegar, crafted over six years by a fourth-generation artisan in his family farmhouse, deep in northern Italy’s grape country.\u003c\/p\u003e\n\u003cp\u003eAt every stage of the production process, Giovanni Leonardi cleaves to the old ways.\u003c\/p\u003e\n\u003cp\u003eFirst, the grapes are only picked by hand, during September and October, to ensure only the best bunches at the peak of their ripeness are selected.\u003c\/p\u003e\n\u003cp\u003eThey’re then gently squeezed, so that the bitter-tasting polyphenols from the skins, stalks and pips don’t influence the final product.\u003c\/p\u003e\n\u003cp\u003eWithin 24 hours, the juice is cooked in an open-air copper cauldron for at least a day and a half, until it has lost around 70% of its original volume, then laid to rest until January, when it is introduced into the battery system that gives balsamic vinegar its unique flavour.\u003c\/p\u003e\n\u003cp\u003eThis is an array of barrels in the farmhouse’s attic, arranged in decreasing size and made of different woods, including oak, ash, juniper, cherry and chestnut.\u003c\/p\u003e\n\u003cp\u003eThe barrels are left open to allow the natural concentration of the liquid through evaporation. Over the next six years, the liquid is moved along the line, from one barrel to the next.  \u003c\/p\u003e\n\u003cp\u003eThe finished article is a thick, viscous and glossy balsamic, with a rounded, velvety texture and a complex flavour, influenced by all the different woods it has been aged in.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor many in the know, Don Giovanni balsamics are among the best in Modena being produced by this \u003c\/span\u003e\u003cspan\u003eultra-traditional \u003c\/span\u003e\u003cspan\u003eproducer. And now, as their\u003c\/span\u003e\u003cspan\u003e sole importers into the UK, we are proud to share them with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAs a condiment, drizzled over roast beef or lamb or grilled fish.\u003c\/li\u003e\n\u003cli\u003eWith extra virgin olive oil as a pre-dinner dip for crusty bread.\u003c\/li\u003e\n\u003cli\u003eIn a marinade. Try it with steak or chicken destined for the griddle pan or barbecue.\u003c\/li\u003e\n\u003cli\u003eWith dessert. Its perfect balance of sweetness and acidity means a little drizzle will work wonders over strawberries or a bowl of vanilla ice cream.\u003c\/li\u003e\n\u003cli\u003eSipped sparingly as an after-dinner digestif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e100ml bottle. Also available in Nobile (12 years), Riserva (15 years) and Eccelenza (30 years) varieties.\u003c\/p\u003e\n\u003cp\u003eSee the other products in the Don Giovanni range: Traditional Balsamic Vinegar of Modena DOP; Balsamic Vinegar of Modena IGP; Saba Balsamic Condiment; White Balsamic Condiment; and 12-Year-Aged Cherry Balsamic Condiment, \u003cspan\u003ea 2-star winner at the 2019 Great Taste Awards\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Acetaia Leonardi:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuring spring and summer, the Leonardi farmhouse is a tiny island of terracotta among a sea of lush green. Whichever way you look, rows and rows of grapevines stretch off towards the horizon.\u003c\/p\u003e\n\u003cp\u003eThese are the white Trebbiano and red Lambrusco grapes that are the only varieties permitted in making balsamic vinegar, which is produced in small quantities, upstairs in the farmhouse’s attic acetaia.\u003c\/p\u003e\n\u003cp\u003e“It’s an ancient recipe that has been handed down from father to son for at least four generations,” says Giovanni Leonardi. At its heart is the balsamic battery – an array of barrels in the farmhouse’s attic, made from a range of different woods.\u003c\/p\u003e\n\u003cp\u003e“Each wood has its own purpose,” says Giovanni. “Oak gives notes of vanilla. Cherry adds a fruity taste. Juniper bestows spicy notes. Acacia brings honeyed flavours. And chestnut gives it the distinctive rich, dark brown colour.”\u003c\/p\u003e\n\u003cp\u003eThe cooked grape juice can spend decades in this battery of barrels and it is Giovanni’s responsibility to judge just the right time to move his precious product from one barrel to the next.\u003c\/p\u003e\n\u003cp\u003e“My role as an assaggiatore, or taster, means I have to be constantly studying, observing and tasting our balsamic vinegar in all the different stages of its production,” he says.\u003c\/p\u003e\n\u003cp\u003eWhen it’s ready, some of Giovanni’s vinegar is sent to the Consorzio Tutela Aceto Balsamico di Modena, the guardians of traditional, artisan-made balsamic vinegar, where it is bottled and stamped with a seal of authenticity.\u003c\/p\u003e\n\u003cp\u003eGiovanni also bottles some of it himself, which he sells under his Balsamidea brand – passing on some of the savings accrued from not sending it to the Consorzio.\u003c\/p\u003e\n\u003cp\u003eHe also produces a white balsamic condiment – great in salad dressings – and truly unique products, such as his cherry balsamic, which spends 12 years in only cherrywood. This rich, aromatic vinegar was rightfully awarded 2 stars in the 2019 Great Taste Awards.\u003c\/p\u003e\n\u003cp\u003eThen there’s his IGP-accredited Aceto Balsamico, in which he judiciously blends a proportion of his cooked grape must with red and white wine vinegars, mostly made using grapes grown on the farm.\u003c\/p\u003e\n\u003cp\u003e“It’s a zero-kilometre, closed-loop production,” Giovanni says. “Everything is done here, from growing and harvesting the grapes, right up to the final ageing and bottling.”\u003c\/p\u003e\n\u003cp\u003eGiovanni is proud to be an ambassador for such time-honoured, artisan-crafted products. “Nowadays, everything is so flat, so many industrially produced products are the same. I try to make a difference,” he says.\u003c\/p\u003e\n\u003cp\u003e“That’s why I get such satisfaction from guarding and carrying on this ancient tradition. I’m thrilled to be a depository of these recipes that have been handed down my family for at least 150 years.”\u003c\/p\u003e","brand":"Acetaia Leonardi","offers":[{"title":"Default Title","offer_id":30272500301867,"sku":"DGV0210","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Don_Giovanni_Balsamidea_Condimento_GENTILE_6_YEAR_OPEN_copy.jpg?v=1570299648"},{"product_id":"don-giovanni-balsamidea-condimento-riserva-15-years","title":"Don Giovanni Balsamidea Condimento 'Riserva' (15 years)","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e Superior-quality balsamic vinegar, made in the time-honoured way by the fourth generation of a family of small-scale producers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn a market saturated in sub-standard imitations, this is the real deal – a properly made balsamic vinegar, crafted over 15 years by a fourth-generation artisan in his family farmhouse, deep in northern Italy’s grape country.\u003c\/p\u003e\n\u003cp\u003eAt every stage of the production process, Giovanni Leonardi cleaves to the old ways.\u003c\/p\u003e\n\u003cp\u003eFirst, the grapes are only picked by hand, during September and October, to ensure only the best bunches at the peak of their ripeness are selected.\u003c\/p\u003e\n\u003cp\u003eThey’re then gently squeezed, so that the bitter-tasting polyphenols from the skins, stalks and pips don’t influence the final product.\u003c\/p\u003e\n\u003cp\u003eWithin 24 hours, the juice is cooked in an open-air copper cauldron for at least a day and a half, until it has lost around 70% of its original volume, then laid to rest until January, when it is introduced into the battery system that gives balsamic vinegar its unique flavour.\u003c\/p\u003e\n\u003cp\u003eThis is an array of barrels in the farmhouse’s attic, arranged in decreasing size and made of different woods, including oak, ash, juniper, cherry, mulberry, acacia and chestnut.\u003c\/p\u003e\n\u003cp\u003eThe barrels are left open to allow the natural concentration of the liquid through evaporation. Over the next 15 years, the liquid is moved along the line, from one barrel to the next.  \u003c\/p\u003e\n\u003cp\u003eThe finished article is a thick, viscous and glossy balsamic, with a rounded, velvety texture and a complex flavour, influenced by all the different woods it has been aged in.  \u003c\/p\u003e\n\u003cp\u003eFor many in the know, Don Giovanni balsamics are among the best in Modena being produced by this ultra-traditional producer. And now, as their sole importers into the UK, we are proud to share them with you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAs a condiment, drizzled over roast beef or lamb or grilled fish.\u003c\/li\u003e\n\u003cli\u003eWith extra virgin olive oil as a pre-dinner dip for crusty bread.\u003c\/li\u003e\n\u003cli\u003eIn a marinade. Try it with steak or chicken destined for the griddle pan or barbecue.\u003c\/li\u003e\n\u003cli\u003eWith dessert. Its perfect balance of sweetness and acidity means a little drizzle will work wonders over strawberries or a bowl of vanilla ice cream.\u003c\/li\u003e\n\u003cli\u003eSipped sparingly as an after-dinner digestif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e40ml bottle. Also available in Gentile (6 years), Nobile (12 years) and Eccelenza (30 years) varieties.\u003c\/p\u003e\n\u003cp\u003eSee the other products in the Don Giovanni range: Traditional Balsamic Vinegar of Modena DOP; Balsamic Vinegar of Modena IGP; Saba Balsamic Condiment; White Balsamic Condiment; and 12-Year-Aged Cherry Balsamic Condiment, \u003cspan\u003ea 2-star winner at the 2019 Great Taste Awards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Acetaia Leonardi:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuring spring and summer, the Leonardi farmhouse is a tiny island of terracotta among a sea of lush green. Whichever way you look, rows and rows of grapevines stretch off towards the horizon.\u003c\/p\u003e\n\u003cp\u003eThese are the white Trebbiano and red Lambrusco grapes that are the only varieties permitted in making balsamic vinegar, which is produced in small quantities, upstairs in the farmhouse’s attic acetaia.\u003c\/p\u003e\n\u003cp\u003e“It’s an ancient recipe that has been handed down from father to son for at least four generations,” says Giovanni Leonardi. At its heart is the balsamic battery – an array of barrels in the farmhouse’s attic, made from a range of different woods.\u003c\/p\u003e\n\u003cp\u003e“Each wood has its own purpose,” says Giovanni. “Oak gives notes of vanilla. Cherry adds a fruity taste. Juniper bestows spicy notes. Acacia brings honeyed flavours. And chestnut gives it the distinctive rich, dark brown colour.”\u003c\/p\u003e\n\u003cp\u003eThe cooked grape juice can spend decades in this battery of barrels and it is Giovanni’s responsibility to judge just the right time to move his precious product from one barrel to the next.\u003c\/p\u003e\n\u003cp\u003e“My role as an assaggiatore, or taster, means I have to be constantly studying, observing and tasting our balsamic vinegar in all the different stages of its production,” he says.\u003c\/p\u003e\n\u003cp\u003eWhen it’s ready, some of Giovanni’s vinegar is sent to the Consorzio Tutela Aceto Balsamico di Modena, the guardians of traditional, artisan-made balsamic vinegar, where it is bottled and stamped with a seal of authenticity.\u003c\/p\u003e\n\u003cp\u003eGiovanni also bottles some of it himself, which he sells under his Balsamidea brand – passing on some of the savings accrued from not sending it to the Consorzio.\u003c\/p\u003e\n\u003cp\u003eHe also produces a white balsamic condiment – great in salad dressings – and truly unique products, such as his cherry balsamic, which spends 12 years in only cherrywood. \u003cspan\u003eThis rich, aromatic vinegar was rightfully awarded \u003c\/span\u003e\u003cspan\u003e2\u003c\/span\u003e\u003cspan\u003e stars in the 2019 Great Taste Awards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThen there’s his IGP-accredited Aceto Balsamico, in which he judiciously blends a proportion of his cooked grape must with red and white wine vinegars, mostly made using grapes grown on the farm.\u003c\/p\u003e\n\u003cp\u003e“It’s a zero-kilometre, closed-loop production,” Giovanni says. “Everything is done here, from growing and harvesting the grapes, right up to the final ageing and bottling.”\u003c\/p\u003e\n\u003cp\u003eGiovanni is proud to be an ambassador for such time-honoured, artisan-crafted products. “Nowadays, everything is so flat, so many industrially produced products are the same. I try to make a difference,” he says.\u003c\/p\u003e\n\u003cp\u003e“That’s why I get such satisfaction from guarding and carrying on this ancient tradition. I’m thrilled to be a depository of these recipes that have been handed down my family for at least 150 years.”\u003c\/p\u003e","brand":"Acetaia Leonardi","offers":[{"title":"Default Title","offer_id":30272505249835,"sku":"DGV0220","price":38.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Don_Giovanni_Balsamidae_Condimento_Serie_15_YEARS_OPEN_copy.jpg?v=1570299653"},{"product_id":"don-giovanni-aceto-balsamico-igp-6-years","title":"Don Giovanni Aceto Balsamico IGP (6 years)","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e A complex, intensely flavoured balsamic vinegar, expertly blended by one of Modena's master craftsmen and matured for six years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGiovanni Leonardi is the fourth generation to produce top-quality balsamic vinegar at the family farmhouse in northern Italy’s wine country. \u003c\/p\u003e\n\u003cp\u003eAt each stage of production, he cleaves to the old ways. First, the grapes are only picked by hand, during September and October, to ensure only the best bunches at the peak of their ripeness are selected.\u003c\/p\u003e\n\u003cp\u003eThey’re then gently squeezed, so that the bitter-tasting polyphenols from the skins, stalks and pips don’t influence the final product.\u003c\/p\u003e\n\u003cp\u003eWithin 24 hours, the juice is cooked in an open-air copper cauldron for at least a day and a half, until it has lost around 70% of its original volume.\u003c\/p\u003e\n\u003cp\u003eFrom here, Giovanni’s expertise as an \u003cem\u003eassaggiatore\u003c\/em\u003e(taster) really comes into its own. This cooked grape must is blended with red and white wine vinegars – most of which are also made in his farmhouse acetaia, using grapes grown on the farm.\u003c\/p\u003e\n\u003cp\u003eFor a balsamic vinegar to achieve its IGP accreditation, at least 20% of the product has to come from the cooked grape must, as opposed to the added wine vinegars. Giovanni never uses less than 35% in his and has even included up to 75%.\u003cspan\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e“The must is the richest part of the grape, so we use more of it to increase the quality of our product,” he says.\u003c\/p\u003e\n\u003cp\u003eFrom here, the liquid is introduced into the balsamic battery, an array of barrels in the farmhouse’s attic, arranged in decreasing size and made of different woods, including oak, ash, juniper, cherry and chestnut.\u003c\/p\u003e\n\u003cp\u003eThe barrels are left open to allow the natural concentration of the liquid through evaporation. Over the next six years, the liquid is moved along the line, from one barrel to the next.  \u003c\/p\u003e\n\u003cp\u003eThe finished article is a thick, viscous and glossy balsamic, with a rounded, velvety texture and a complex flavour, influenced by all the different woods it has been aged in.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor many in the know, Don Giovanni balsamics are among the best in Modena being produced by this \u003c\/span\u003e\u003cspan\u003eultra-traditional \u003c\/span\u003e\u003cspan\u003eproducer. And now, as their\u003c\/span\u003e\u003cspan\u003e sole importers into the UK, we are proud to share them with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAs a condiment, drizzled over roast beef or lamb or grilled fish.\u003c\/li\u003e\n\u003cli\u003eWith extra virgin olive oil as a pre-dinner dip for crusty bread.\u003c\/li\u003e\n\u003cli\u003eIn a marinade. Try it with steak or chicken destined for the griddle pan or barbecue.\u003c\/li\u003e\n\u003cli\u003eWith dessert. Its perfect balance of sweetness and acidity means a little drizzle will work wonders over strawberries or a bowl of vanilla ice cream.\u003c\/li\u003e\n\u003cli\u003eSipped sparingly as an after-dinner digestif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e250ml bottle. Also available in 6- and 15-year varieties. \u003c\/p\u003e\n\u003cp\u003eSee the other products in the Don Giovanni range: Traditional Balsamic Vinegar of Modena DOP; Balsamidea Balsamic Condiment; Saba Balsamic Condiment; White Balsamic Condiment; and 12-Year-Aged Cherry Balsamic Condiment, a 2-star winner at the Great Taste Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Acetaia Leonardi:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuring spring and summer, the Leonardi farmhouse is a tiny island of terracotta among a sea of lush green. Whichever way you look, rows and rows of grapevines stretch off towards the horizon.\u003c\/p\u003e\n\u003cp\u003eThese are the white Trebbiano and red Lambrusco grapes that are the only varieties permitted in making balsamic vinegar, which is produced in small quantities, upstairs in the farmhouse’s attic acetaia.\u003c\/p\u003e\n\u003cp\u003e“It’s an ancient recipe that has been handed down from father to son for at least four generations,” says Giovanni Leonardi. At its heart is the balsamic battery – an array of barrels in the farmhouse’s attic, made from a range of different woods.\u003c\/p\u003e\n\u003cp\u003e“Each wood has its own purpose,” says Giovanni. “Oak gives notes of vanilla. Cherry adds a fruity taste. Juniper bestows spicy notes. Acacia brings honeyed flavours. And chestnut gives it the distinctive rich, dark brown colour.”\u003c\/p\u003e\n\u003cp\u003eThe cooked grape juice can spend decades in this battery of barrels and it is Giovanni’s responsibility to judge just the right time to move his precious product from one barrel to the next.\u003c\/p\u003e\n\u003cp\u003e“My role as an assaggiatore, or taster, means I have to be constantly studying, observing and tasting our balsamic vinegar in all the different stages of its production,” he says.\u003c\/p\u003e\n\u003cp\u003eWhen it’s ready, some of Giovanni’s vinegar is sent to the Consorzio Tutela Aceto Balsamico di Modena, the guardians of traditional, artisan-made balsamic vinegar, where it is bottled and stamped with a seal of authenticity.\u003c\/p\u003e\n\u003cp\u003eGiovanni also bottles some of it himself, which he sells under his Balsamidea brand – passing on some of the savings accrued from not sending it to the Consorzio.\u003c\/p\u003e\n\u003cp\u003eHe also produces a white balsamic condiment – great in salad dressings – and truly unique products, such as his cherry balsamic, which spends 12 years in only cherrywood. This rich, aromatic vinegar was rightfully awarded 2 stars in the 2019 Great Taste Awards.\u003c\/p\u003e\n\u003cp\u003eThen there’s his IGP-accredited Aceto Balsamico, in which he judiciously blends a proportion of his cooked grape must with red and white wine vinegars, mostly made using grapes grown on the farm.\u003c\/p\u003e\n\u003cp\u003e“It’s a zero-kilometre, closed-loop production,” Giovanni says. “Everything is done here, from growing and harvesting the grapes, right up to the final ageing and bottling.”\u003c\/p\u003e\n\u003cp\u003eGiovanni is proud to be an ambassador for such time-honoured, artisan-crafted products. “Nowadays, everything is so flat, so many industrially produced products are the same. I try to make a difference,” he says.\u003c\/p\u003e\n\u003cp\u003e“That’s why I get such satisfaction from guarding and carrying on this ancient tradition. I’m thrilled to be a depository of these recipes that have been handed down my family for at least 150 years.” \u003c\/p\u003e","brand":"Acetaia Leonardi","offers":[{"title":"Default Title","offer_id":30272522780715,"sku":"DGV4805","price":35.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Don_Giovanni_Aceto_BAlsamico_IGP_RED_BOX_BOTTLE.jpg?v=1570299646"},{"product_id":"don-giovanni-aceto-balsamico-igp-15-years","title":"Don Giovanni Aceto Balsamico IGP (15 years)","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e A complex, intensely flavoured balsamic vinegar, expertly blended by one of Modena's master craftsmen and matured for 15 years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGiovanni Leonardi is the fourth generation to produce top-quality balsamic vinegar at the family farmhouse in northern Italy’s wine country. \u003c\/p\u003e\n\u003cp\u003eAt each stage of production, he cleaves to the old ways. First, the grapes are only picked by hand, during September and October, to ensure only the best bunches at the peak of their ripeness are selected.\u003c\/p\u003e\n\u003cp\u003eThey’re then gently squeezed, so that the bitter-tasting polyphenols from the skins, stalks and pips don’t influence the final product.\u003c\/p\u003e\n\u003cp\u003eWithin 24 hours, the juice is cooked in an open-air copper cauldron for at least a day and a half, until it has lost around 70% of its original volume.\u003c\/p\u003e\n\u003cp\u003eFrom here, Giovanni’s expertise as an \u003cem\u003eassaggiatore\u003c\/em\u003e(taster) really comes into its own. This cooked grape must is blended with red and white wine vinegars – most of which are also made in his farmhouse acetaia, using grapes grown on the farm.\u003c\/p\u003e\n\u003cp\u003eFor a balsamic vinegar to achieve its IGP accreditation, at least 20% of the product has to come from the cooked grape must, as opposed to the added wine vinegars. Giovanni never uses less than 35% in his and has even included up to 75%.\u003cspan\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e“The must is the richest part of the grape, so we use more of it to increase the quality of our product,” he says.\u003c\/p\u003e\n\u003cp\u003eFrom here, the liquid is introduced into the balsamic battery, an array of barrels in the farmhouse’s attic, arranged in decreasing size and made of different woods, including oak, ash, juniper, cherry and chestnut.\u003c\/p\u003e\n\u003cp\u003eThe barrels are left open to allow the natural concentration of the liquid through evaporation. Over the next 15 years, the liquid is moved along the line, from one barrel to the next.  \u003c\/p\u003e\n\u003cp\u003eThe finished article is a thick, viscous and glossy balsamic, with a rounded, velvety texture and a complex flavour, influenced by all the different woods it has been aged in.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor many in the know, Don Giovanni balsamics are among the best in Modena being produced by this \u003c\/span\u003e\u003cspan\u003eultra-traditional \u003c\/span\u003e\u003cspan\u003eproducer. And now, as their\u003c\/span\u003e\u003cspan\u003e sole importers into the UK, we are proud to share them with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAs a condiment, drizzled over roast beef or lamb or grilled fish.\u003c\/li\u003e\n\u003cli\u003eWith extra virgin olive oil as a pre-dinner dip for crusty bread.\u003c\/li\u003e\n\u003cli\u003eIn a marinade. Try it with steak or chicken destined for the griddle pan or barbecue.\u003c\/li\u003e\n\u003cli\u003eWith dessert. Its perfect balance of sweetness and acidity means a little drizzle will work wonders over strawberries or a bowl of vanilla ice cream.\u003c\/li\u003e\n\u003cli\u003eSipped sparingly as an after-dinner digestif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003e250ml bottle. Also available in 6- and 10-year varieties. \u003c\/p\u003e\n\u003cp\u003eSee the other products in the Don Giovanni range: Traditional Balsamic Vinegar of Modena DOP; Balsamidea Balsamic Condiment; Saba Balsamic Condiment; White Balsamic Condiment; and 12-Year-Aged Cherry Balsamic Condiment, a 2-star winner at the Great Taste Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Acetaia Leonardi:\u003cbr\u003e\u003c\/strong\u003eDuring spring and summer, the Leonardi farmhouse is a tiny island of terracotta among a sea of lush green. Whichever way you look, rows and rows of grapevines stretch off towards the horizon.\u003c\/p\u003e\n\u003cp\u003eThese are the white Trebbiano and red Lambrusco grapes that are the only varieties permitted in making balsamic vinegar, which is produced in small quantities, upstairs in the farmhouse’s attic acetaia.\u003c\/p\u003e\n\u003cp\u003e“It’s an ancient recipe that has been handed down from father to son for at least four generations,” says Giovanni Leonardi. At its heart is the balsamic battery – an array of barrels in the farmhouse’s attic, made from a range of different woods.\u003c\/p\u003e\n\u003cp\u003e“Each wood has its own purpose,” says Giovanni. “Oak gives notes of vanilla. Cherry adds a fruity taste. Juniper bestows spicy notes. Acacia brings honeyed flavours. And chestnut gives it the distinctive rich, dark brown colour.”\u003c\/p\u003e\n\u003cp\u003eThe cooked grape juice can spend decades in this battery of barrels and it is Giovanni’s responsibility to judge just the right time to move his precious product from one barrel to the next.\u003c\/p\u003e\n\u003cp\u003e“My role as an assaggiatore, or taster, means I have to be constantly studying, observing and tasting our balsamic vinegar in all the different stages of its production,” he says.\u003c\/p\u003e\n\u003cp\u003eWhen it’s ready, some of Giovanni’s vinegar is sent to the Consorzio Tutela Aceto Balsamico di Modena, the guardians of traditional, artisan-made balsamic vinegar, where it is bottled and stamped with a seal of authenticity.\u003c\/p\u003e\n\u003cp\u003eGiovanni also bottles some of it himself, which he sells under his Balsamidea brand – passing on some of the savings accrued from not sending it to the Consorzio.\u003c\/p\u003e\n\u003cp\u003eHe also produces a white balsamic condiment – great in salad dressings – and truly unique products, such as his cherry balsamic, which spends 12 years in only cherrywood. This rich, aromatic vinegar was rightfully awarded 2 stars in the 2019 Great Taste Awards.\u003c\/p\u003e\n\u003cp\u003eThen there’s his IGP-accredited Aceto Balsamico, in which he judiciously blends a proportion of his cooked grape must with red and white wine vinegars, mostly made using grapes grown on the farm.\u003c\/p\u003e\n\u003cp\u003e“It’s a zero-kilometre, closed-loop production,” Giovanni says. “Everything is done here, from growing and harvesting the grapes, right up to the final ageing and bottling.”\u003c\/p\u003e\n\u003cp\u003eGiovanni is proud to be an ambassador for such time-honoured, artisan-crafted products. “Nowadays, everything is so flat, so many industrially produced products are the same. I try to make a difference,” he says.\u003c\/p\u003e\n\u003cp\u003e“That’s why I get such satisfaction from guarding and carrying on this ancient tradition. I’m thrilled to be a depository of these recipes that have been handed down my family for at least 150 years.”\u003c\/p\u003e","brand":"Acetaia Leonardi","offers":[{"title":"Default Title","offer_id":30272524189739,"sku":"DGV4812","price":40.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Don_Giovanni_Aceto_Balsamico_IGP_BLACK_BOX_BOTTLE.jpg?v=1570299644"},{"product_id":"don-giovanni-saba","title":"Don Giovanni Saba","description":"\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e Cooked grape must, the raw ingredient of balsamic vinegar, artfully aged for four years by one of Modena's master craftsman. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSaba is an age-old condiment, which can trace its lineage all the way back to the Ancient Romans.\u003c\/p\u003e\n\u003cp\u003eAt its simplest, it's a syrup made with cooked grape must, which looks like balsamic vinegar and taste a lot like it, too – though it isn't aged in barrels of different woods, the way that balsamic is.\u003c\/p\u003e\n\u003cp\u003eGiovanni Leonardi is flying the flag for this traditional product today, using grapes grown on his own farm, near Modena. \u003c\/p\u003e\n\u003cp\u003eHe grows white Trebbiano and red Lambrusco grapes – the only varieties permitted in proper balsamic vinegar.\u003c\/p\u003e\n\u003cp\u003eThese are picked by hand, during September and October, to ensure only the best bunches at the peak of their ripeness are selected. \u003c\/p\u003e\n\u003cp\u003eThey’re then gently squeezed, so that the bitter-tasting polyphenols from the skins, stalks and pips don’t influence the final product.\u003c\/p\u003e\n\u003cp\u003eWithin 24 hours, the juice is cooked in an open-air copper cauldron for at least a day and a half, until it has lost around 70% of its original volume.\u003c\/p\u003e\n\u003cp\u003eMost of this cooked grape must makes its way into the battery of barrels used to make balsamic vinegar. Meanwhile, some of it is drawn off to become saba.\u003c\/p\u003e\n\u003cp\u003eGiovanni ages this draught for four years, to produce a rich, complex condiment whose a fruity character reveals hints of sweet plums and raisins.\u003c\/p\u003e\n\u003cp\u003eIt is the perfect modern example of an ancient product, finely crafted by an artisan at the top of his game. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAs a condiment, drizzled over roast beef or lamb or grilled fish.\u003c\/li\u003e\n\u003cli\u003eWith extra virgin olive oil as a pre-dinner dip for crusty bread.\u003c\/li\u003e\n\u003cli\u003eIn a marinade. Try it with steak or chicken destined for the griddle pan or barbecue.\u003c\/li\u003e\n\u003cli\u003eWith dessert. Its perfect balance of sweetness and acidity means a little drizzle will work wonders over strawberries or a bowl of vanilla ice cream.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails: \u003c\/strong\u003eAvailable in 250ml bottles. \u003c\/p\u003e\n\u003cp\u003eSee the other products in the Don Giovanni range: Traditional Balsamic Vinegar of Modena DOP; Balsamic Vinegar of Modena IGP; Balsamidea Balsamic Condiment; and White Balsamic Condiment; and 12-Year-Aged Cherry Balsamic Condiment, a 2-star winner at the 2019 Great Taste Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Acetaia Leonardi:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuring spring and summer, the Leonardi farmhouse is a tiny island of terracotta among a sea of lush green. Whichever way you look, rows and rows of grapevines stretch off towards the horizon.\u003c\/p\u003e\n\u003cp\u003eThese are the white Trebbiano and red Lambrusco grapes that are the only varieties permitted in making balsamic vinegar, which is produced in small quantities, upstairs in the farmhouse’s attic acetaia.\u003c\/p\u003e\n\u003cp\u003e“It’s an ancient recipe that has been handed down from father to son for at least four generations,” says Giovanni Leonardi. At its heart is the balsamic battery – an array of barrels in the farmhouse’s attic, made from a range of different woods.\u003c\/p\u003e\n\u003cp\u003e“Each wood has its own purpose,” says Giovanni. “Oak gives notes of vanilla. Cherry adds a fruity taste. Juniper bestows spicy notes. Acacia brings honeyed flavours. And chestnut gives it the distinctive rich, dark brown colour.”\u003c\/p\u003e\n\u003cp\u003eThe cooked grape juice can spend decades in this battery of barrels and it is Giovanni’s responsibility to judge just the right time to move his precious product from one barrel to the next.\u003c\/p\u003e\n\u003cp\u003e“My role as an assaggiatore, or taster, means I have to be constantly studying, observing and tasting our balsamic vinegar in all the different stages of its production,” he says.\u003c\/p\u003e\n\u003cp\u003eWhen it’s ready, some of Giovanni’s vinegar is sent to the Consorzio Tutela Aceto Balsamico di Modena, the guardians of traditional, artisan-made balsamic vinegar, where it is bottled and stamped with a seal of authenticity.\u003c\/p\u003e\n\u003cp\u003eGiovanni also bottles some of it himself, which he sells under his Balsamidea brand – passing on some of the savings accrued from not sending it to the Consorzio.\u003c\/p\u003e\n\u003cp\u003eHe also produces a white balsamic condiment – great in salad dressings – and truly unique products, such as his cherry balsamic, which spends 12 years in only cherrywood. This rich, aromatic vinegar was rightfully awarded 2 stars in the 2019 Great Taste Awards.\u003c\/p\u003e\n\u003cp\u003eThen there’s his IGP-accredited Aceto Balsamico, in which he judiciously blends a proportion of his cooked grape must with red and white wine vinegars, mostly made using grapes grown on the farm.\u003c\/p\u003e\n\u003cp\u003e“It’s a zero-kilometre, closed-loop production,” Giovanni says. “Everything is done here, from growing and harvesting the grapes, right up to the final ageing and bottling.”\u003c\/p\u003e\n\u003cp\u003eGiovanni is proud to be an ambassador for such time-honoured, artisan-crafted products. “Nowadays, everything is so flat, so many industrially produced products are the same. I try to make a difference,” he says.\u003c\/p\u003e\n\u003cp\u003e“That’s why I get such satisfaction from guarding and carrying on this ancient tradition. I’m thrilled to be a depository of these recipes that have been handed down my family for at least 150 years.”\u003c\/p\u003e","brand":"Acetaia Leonardi","offers":[{"title":"Default Title","offer_id":30884434247723,"sku":"DGV0514","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Don_Giovanni_SABA_OPEN.jpg?v=1573993400"},{"product_id":"habanero-vinegar","title":"Habanero Vinegar","description":"\u003cp\u003e\u003cspan style=\"color: #00afff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eThis extremely hot, and fruity, Habanero chilli vinegar will please all chilli aficionados and can be used for Caribbean curries and jerk sauces and marinades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMade with fruity Habanero chillies and our own apple cider vinegar, barrel-aged for one year to achieve some amazing flavour, this unpasteurised, live vinegar will add some punchy flavour to all your dishes. Aged for a minimum of six months before bottling, the result is a fragrant, and extremely hot, vinegar for all chilli aficionados. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd to Jamaican Jerk seasonings for chicken and pork.\u003c\/li\u003e\n\u003cli\u003eUse in marinades for pork and beef ribs.\u003c\/li\u003e\n\u003cli\u003eAdd to Mexican-style salsas, curries and stews.\u003c\/li\u003e\n\u003cli\u003eTry drizzling a few drops into a Bloody Mary or Dry Martini cocktail to add some exciting flavour and heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e20\u003cspan\u003e0ml, 6° acidity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinegar Shed \u003cbr\u003e\u003c\/strong\u003eThis is how Vinegar Shed came about from a 20 year love affair with making small batches of homemade vinegar in various pots and barrels in our kitchen.  Always giving it away to friends and family, chefs and food writers around the world, they all loved it and encouraged us to start this vinegar revolution! Now, we've progressed to all sorts of wooden barrels and use sustainable oak, chestnut and acacia to age and make our vinegars in our West London HQ. \u003c\/p\u003e","brand":"Vinegar Shed","offers":[{"title":"500ml","offer_id":31949574668331,"sku":"VSHAB500","price":30.0,"currency_code":"GBP","in_stock":false},{"title":"200ml","offer_id":31949574701099,"sku":"VSHAB200","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Habanerovinegarbothcopy.jpg?v=1598160409"},{"product_id":"navarino-icons-white-balsamic","title":"Greek White Balsamic Vinegar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #00afff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eAn intense Greek artisan vinegar made from sun-dried raisins from Corinth famed since Homeric times for their honeyed sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eGreat Taste 2019 1-star award winner\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eMade directly from sun-dried Corinthian raisins that have been cultivated in Messinia since Homeric times. known for their intense aroma, the concentrated, cooked down grape must from the raisins is full of natural sweetness. This delicious vinegar has a bright golden amber colour and it combines the rich flavour of balsamic-style vinegars with the subtle and fruity taste of white vinegar. Ideal drizzled on fresh salads and added to sauces or used as the main component in marinades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eHow to use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSurprisingly good with BBQ'd prawns and squid.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eUse when making Greek-style pork and vegetable stews.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePerfect in all kinds of salad dressings and marinade mixes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eDetails: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003e250ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eAbout Navarino Icons\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eNavarino Icons aims to acquaint people with the Messinia region’s rich living history, through authentic products created in limited quantities by small-scale local producers who adhere to strict quality control guidelines in every step of the production process. The range draws on the age-long traditions of Messinia in the Peloponnese region of Greece, long known for its gastronomic traditions and excellent artisan products. They promote this undiscovered yet accessible part of Greece while protecting and preserving its natural beauty and heritage.\u003c\/p\u003e","brand":"Navarino Icons","offers":[{"title":"Default Title","offer_id":31056677699627,"sku":"VSNAV08","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Navarino_Icons_White_BAlsamic_GREAT_TASTE_copy.jpg?v=1587840936"},{"product_id":"pojer-sandri-white-wine-vinegar","title":"Alpine White Wine Vinegar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eExcellent white wine vinegar made by Alpine winemakers, Pojer e Sandri, to use as an everyday vinegar to use in your kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eGreat Taste 2018 1-star award winner\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis great Alpine \u003c\/span\u003e\u003cspan\u003ewhite wine\u003c\/span\u003e\u003cspan\u003e vinegar is a superb everyday vinegar to use in your kitchen. \u003c\/span\u003eObtained 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\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  chicken.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMakes for a great pickling liquid with other aromatics.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDrizzle over cooked vegetables like green beans.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e250ml Bottle, 375ml Bottle or 100ml Spray; all 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":"375ml","offer_id":31057771823147,"sku":"VSPJ02","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"100ml Spray","offer_id":31057771855915,"sku":"VSPJ03","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/POJER_E_SANDRI_WHITE_WINE_VINEGAR_375ml_250ml_100ml_SPRAY_SQUARE_7ab14685-649d-4066-8704-85d824e6a93f.jpg?v=1588443797"},{"product_id":"pojer-sandri-red-wine-vinegar","title":"Alpine Red Wine Vinegar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #00aaff;\"\u003e\u003cstrong\u003eIn a nutshell: \u003c\/strong\u003eExcellent red wine vinegar made by Alpine winemakers, Pojer e Sandri, to use as an everyday vinegar to use in your kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis great Alpine red\u003c\/span\u003e\u003cspan\u003e wine\u003c\/span\u003e\u003cspan\u003e vinegar is a superb everyday vinegar to use in your kitchen. \u003c\/span\u003eObtained from 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 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 pork, beef or lamb\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd to roasts.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDrizzle over cooked vegetables like potatoes and root vegetables.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e250ml Bottle, 375ml Bottle or 100ml Spray; all 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":"250ml","offer_id":31057777819691,"sku":"VSPJ04","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"375ml","offer_id":31057777852459,"sku":"VSPJ02","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"100ml Spray","offer_id":31057777885227,"sku":"VSPJ03","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Pojer_e_Sandri_Red_wine_Vinegar_375ml_250ml_100ml_SPRAY_SQUARE_c2b8a774-5b8a-406f-814f-8ffbbc4b7d0b.jpg?v=1588443796"},{"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"},{"product_id":"sugarcane-vinegar","title":"Sugarcane Vinegar","description":"\u003cp\u003e\u003cstrong\u003eIn a nutshell:\u003c\/strong\u003e Umami-rich flavours define this intriguing Sugarcane vinegar from the tropical island of Mauritius.\u003c\/p\u003e\n\u003cp\u003eThis delicious, and unusual, vinegar is made in small batches by the Medine rum distillery in their vinaigrerie by the Indian Ocean. Sugarcane (known locally as \u003cem\u003efangourin\u003c\/em\u003e) is crushed in their mill and then the extracted juice is fermented into sugarcane wine. Placed in old cognac and rum barrels, the resulting aromatic wine is slowly transformed into vinegar through an acetous fermentation using the traditional Orleans method of turning wine into vinegar. Then, sugarcane syrup is added to give a subtle balance between sweetness and acidity. More rarified than the other sugarcane vinegars that are industrially made, and found, from the Philippines. Lovely, lingering hints of vanilla, tropical spices, rum and salty sea flavours make this an exciting vinegar to use when cooking. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzle over BBQ'd seafood and meats.\u003c\/li\u003e\n\u003cli\u003eIncorporate into meat marinades where the sugarcane helps tenderise and flavour the ingredients.\u003c\/li\u003e\n\u003cli\u003ePerfect in salsas and dips.\u003c\/li\u003e\n\u003cli\u003eAdd to sauce reductions or deglaze the pan after cooking seafood and steaks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eAbout Medine Distillery\u003c\/strong\u003e\u003cbr\u003e\n\u003cp\u003eEstablished in 1926, this is the oldest rum distillery on the tropical island of Mauritius in the Indian Ocean. Known for their aromatic rums, they also make some exciting small-batch rums, such as Penny Blue and Pink Pigeon Rum, as a joint venture with the notable Berry Brothers and Rudd under the brand name of Indian Ocean Rum. Master blender Jean-François Kœnig oversees the making and ageing of all their rums in barrels, carefully ensuring the marriage between wood and spirit, to create some intoxicating blends.\"Working on a Single Estate distillery, we have control over every process from selecting the sugarcane from our plantations, distillation, ageing and blending, which allows us to showcase our rum at its very best\" he says \"We are very proud of this new, and innovative product that is already finding favour with the top chefs in Mauritius.\"\u003c\/p\u003e","brand":"Medine Distillery","offers":[{"title":"Default Title","offer_id":31058089771051,"sku":"VSMED01","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/Sugarcane_Vinegar_Open_copy.jpg?v=1573995920"},{"product_id":"shallot-vinegar-250ml","title":"Shallot Vinegar","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\"\u003eGriselle grey shallots are combined with white Pineau de Charentes vinegar in this delicate and sweet vinegar that is ideal when making vinaigrettes and classic sauces like tartare and Gribiche.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis fragrant vinegar is made by macerating finely minced Griselle grey shallots (échalotes grises) with white Pineau de Charentes vinegar. Its delicate and sweet flavour and aroma make it perfect for vinaigrettes for salads and crudités. Great for deglazing pans when making quick sauces with butter or adding to tartare, Gribiche and béarnaise sauces. We like to drizzle over pan-fried fish and offal dishes or combine with chopped herbs when making simple marinades and sauces for seafood dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails \u003c\/strong\u003e250ml\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":31568005890091,"sku":"VSFL18","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/products\/FleurietShallotVinegar250mlcopy.jpg?v=1586026973"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1623\/0125\/collections\/Vinegars.jpg?v=1573925283","url":"https:\/\/www.vinegarshed.com\/collections\/vinegars\/la-guinelle-muscat-vinegar.oembed","provider":"Vinegar Shed","version":"1.0","type":"link"}