In a nutshell: Made from white Pineau des Charentes vinegar macerated with the juice and zest of unwaxed lemons, oranges and limes, black peppercorns and Fleur de Sel, this zesty vinegar has myriad culinary uses.
This zesty citrus vinegar ('Aux Trois Agrumes') is made from white Pineau des Charentes vinegar macerated with the juice and zest from unwaxed lemons, oranges and limes, black peppercorns and Fleur de Sel. With rich and complex citrus flavours, its got myriad culinary uses - use to enliven sautéed vegetables and to make citrus vinaigrettes for salads featuring avocado, asparagus, celery and endive or try it in sweet and sour chicken and pork dishes. Perfect also for BBQ's and marinades, drizzled over grilled fish or shellfish, such as langoustines, prawns and crab. We love deglazing the pan after cooking veal escalopes with some capers and parsley for classic Italian trattoria-style recipes or adding to our Greek-style lemon roast potatoes with chicken. If you've got the winter blues, combine also with hot water and honey for a Vitamin C packed cold cure!
We discovered the wonderful Fleuriet vinegars on a sourcing trip in France. Philippe and Françoise Fleuriet live in a charming old house in Rouillac deep in the heart of the 'Fins Bois' area, one of the six crus (delineated growth areas) of the Cognac region. The couple left their jobs in northern France 25 years ago to move to this quiet area. Their vinegar-making adventure began a decade ago when they accidentally created a vinegar mother out of Pineau des Charentes, the local aperitif made with wine fortified with a little cognac. Their production is small, ageing four-year-old white or rosé AOC Pineau des Charentes in old cognac barrels, each given names like 'Camille' and 'Pierre', in their vinaigrerie (vinegar cellar) next to the house. The vinegar then undergoes a slow, natural acetification for a further four or five months before bottling, unfiltered and without preservatives, or turning into a superb range of fruit flavoured vinegars. In their kitchen, they also use it to make small-batch additive-free confits, chutneys, jams and soups with home-grown seasonal heritage vegetables and fruits from their garden. Listed as one of top 100 French artisan producers by the prestigious Collège Culinaire de France - one of the best culinary institutes in the country founded by chefs like Alain Ducasse, Paul Bocuse, Joel Robuchon and Guy Savoy who all use their vinegar in their restaurants.