In a nutshell: These 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.
The white wine vinegar is obtained 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.
The 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.
How to use:
Details: 2 x 100ml Bottles; both 6° acidity
About Pojer & Sandri
Pojer & 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.
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