Raspberry flavoured red wine vinegar

Product Details :

Laurent Agnès is very demanding when it comes to the origin and quality of the wines he uses: He works exclusively with wine growers who make wine according to traditional methods and who sulphite their wine very sparingly.
The most natural vinegar making technique which respects the vinegar's integrity is still called the "slow method".
Time makes all the difference: Laurent Agnès leaves his vinegar to develop for three to five months! By way of comparison, industrial producers leave their vinegar to develop for only about twenty hours and age it in casks for only about three weeks to give it tannin.
Laurent Agnès uses no artificial or natural flavourings, no distillates or other flavour enhancers.

"I bring out flavours, I don't force them, and the result should offer the real flavour of the food but shouldn't hide the quality of the original vinegar...."

 Suggestions: use it on warm salads of gizzards and chicken livers. Add some vinegar at the end of cooking sautéed scallops or Dublin Bay prawn tails. It can be used when cooking duck breast fillets, drizzled on avocado, prawn and mushroom salad and on warm goat's milk cheese on toast.

Ingredients: wine vinegar, raspberry (20%)
Producer: Laurent Agnès - Traditional Vinegar Producer

Origin: Saint Martin de Juillers (Charente Maritime / France)