Pile trio vinegars 20 cl
Stackable bottles of vinegars 20 cl
Bottles 20 cl - Cider vinegar / Cider vinegar with raspberry / Pear vinegar
Cider and pear vinegars come from the acetic fermentation of cider (cidre à distiller) by a bacterium called Acetobacter. The fermentation takes place in a vat and it converts the cider or pear cider alcohol into acetic acid.
When the fermentation process is over (a few months), the vinegar is filtered, stabilized with SO2 and finally bottled.
Acetic degree : 5%.
Keep sheltered from the light.
After a few weeks of oxygenation, as for any handmade vinegar, the vinegar mother is forming again. It is like a thin membrane which has to be elimonated by a simple filtration. As well, it can be saved to make its own home-made vinegar.
Pear vinegar
- Colour : pale yellow
- Looking : clear
- Smelling : acetic
Pear vinegar is mostly used to dress any kind of salads and as well to go with cheese and pear dishes (Gorgonzola, walnuts and pear salad / Goat cheese and pear tart / Roast pork...), to deglaze (Duck breast fillet, fried foie gras), sauces (vinaigrette, chutney...)
Cider vinegar
- Colour : yellow - orangey
- Looking : clear
- Smelling : acetic
Cider vinegar is used for seasoning (vinaigrette sauce, deglazing...)
Its properties are undeniable: thank to its recognized qualities, our ancestors used it as a youth elixir. Moreover, its benefits are varied: dermatological and har car, digestion, stress, blood circulation, dynamism and much more...
Cider vinegar with raspberry
- Colour : amber
- Looking : clear
- Smelling : acetic
Cider vinegar with raspberry is used to dress some salads (made from gizzards, breast fillet, foie gras...), to deglaze (duck breast fillet, fried foie gras...), to dress some fishes or leave them to marinate (salmon, cod or tuna for example).