Theses vinegars are made from white organic wines or AOC red wines from Provence. They are aged in oak barrels. The 6 spices vinegar results from fermentation of different blended wines and infusion of spices - for several weeks in full sun heat - in large glass bottles named "Dame Jeanne" .
Tasting advice : This range of vinegars can fully spice a sauce up or be used in seasoning.
I personally use red wine vinegar to flavour asparagus or freshly picked wild salad, all served with a drizzle of olive oil, salt, pepper and a few croutons rubbed with garlic butter and sprinkled with anchovies. I recommend white wine vinegar for seasonings, sauces, marinades or to deglaze. It's perfect for this chicken skewers recipe inspired by restaurateurs friends of mine : marinate chicken pieces for 15 minutes in vinegar and vegetable oil, added with a pinch of salt and pepper and white onions cut into pieces. Thread meat and onions onto skewers, with half a cherry tomato at each end. Grill the skewers and drizzle with the rest of marinade before serving. TRULY AWESOME !… Marinades also work very well with the 6 spices vinegar : marinate pork, duck... meat for 15 minutes in 6 spices vinegar added with coarse sea salt before grilling on a plancha or BBQ.
Capacity : 50 cl
Origin : Var (FRANCE)
Ingredients : biological fermentation vinegar of wine from Provence, infusion of lemon thyme from our picking in the Haut Var.
Preserving : in a dry place, protected from light. Replace cap after each use
Feature : deposition of the mother vinegar can be formed. It does not affect the quality of vinegar. It is a guarantee of authenticity 100% natural.
Filtration : 1 µ
Acidity : 6,0 to 6,5 %
Residual alcohol : 0,5 %