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Naturvie Anima Aurea PX vinegar
Naturvie

Anima Aurea PX vinegar

Article code CESMA-060
€13,95
in stock

Anima Aurea PX Vinegar combines aged sherry vinegar, sweet Pedro Ximénez and grape must. Intense, velvety and sweet-sour, with rich raisin-like PX notes. An exceptional Spanish vinegar for salads, meat, cheese and desserts. Read more

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Description
 
 
 
 
 
ANIMA AUREA · PEDRO XIMÉNEZ · SPAIN · 250 ML
Sherry. Fresh grape must. Vinegar. Three expressions of Pedro Ximénez in one bottle.

Anima Aurea is no ordinary wine vinegar. Here, aged sherry vinegar, sweet Pedro Ximénez and grape must come together in a remarkably complex sweet-and-sour condiment. It starts soft and almost wine-like, becomes deeper and raisin-like, and finishes with just enough acidity to bring everything back into focus.

PX WINE · GRAPE MUST · SHERRY VINEGAR
Sweetness and acidity do not simply follow one another. They remain intertwined throughout.
That makes it equally at home with tomato salad, duck breast, mature cheese or even dessert.
Pedro XiménezSweet & sourRaisin-likeVelvety250 ml
THE PEDRO XIMÉNEZ TRIPTYCH
One grape. Three completely different expressions.

The strength of Anima Aurea lies in the combination. Pedro Ximénez does not appear here in just one form. The sweet wine brings richness and raisin-like depth, the grape must contributes fruit and natural sweetness, and the sherry vinegar adds freshness, tension and length.

01 · THE WINE
Sweet & rich
Pedro Ximénez brings deep, almost dessert-like notes of dried fruit and raisins.
02 · THE MUST
Fruit & softness
The grape must brings back the original fruit and softens the transition between wine and vinegar.
03 · THE VINEGAR
Tension & freshness
The aged sherry vinegar prevents the whole from becoming a sweet sauce and keeps it firmly in the world of gastronomic vinegar.
 
FLAVOUR PROFILE
The flavour changes as you taste it

The sweet-and-sour tension is immediately present on the nose. On the palate, Anima Aurea begins surprisingly soft and sweet. For a moment, it almost feels as though you are tasting a rich dessert wine.

Then the picture changes. The raisin-like PX notes deepen and the vinegar gradually gains more grip, giving the finish greater freshness and definition. That progression is what makes it so distinctive: sweet, acidic, wine-like and savoury all at once.

 
WHY THIS VINEGAR WILL NEVER DISAPPEAR FROM OUR RANGE
One tasting moment at the RAI that I have never forgotten

Years ago I was representing De Olijfolie Shop at a Bidfood trade fair in the RAI in Amsterdam. Among all the visitors, an older gentleman stopped at our stand and tasted this Anima Aurea.

He became visibly emotional. He told me that at his age he had not expected to taste something that could still surprise him so deeply. No sales story, no grand words – simply someone genuinely moved by a flavour.

That moment has always stayed with me. That is why Anima Aurea, for as long as we can obtain it, will never simply disappear from our range.
– Nico, De Olijfolie Shop
FLAVOUR & USE
From tomato to duck breast – and then straight on to dessert

The unusual balance between PX sweetness and sherry acidity makes this vinegar remarkably versatile. It has enough freshness for vegetables and salads, enough depth for meat and cheese, and enough natural sweetness to work beautifully with fruit and desserts.

TomatoSaladsDuck breastGameManchegoGrilled vegetablesPearStrawberries
3 × TASTE ANIMA AUREA
Three very different dishes – one remarkable bottle
01 · TOMATO, ANCHOVY & PX
Sweet, salty, acidic and ripe

Cut ripe tomatoes into rough pieces. Add good Extra Virgin olive oil, sea salt, a few capers and some good anchovy fillets. Finish with a small splash of Anima Aurea and leave for five minutes before serving.

02 · DUCK BREAST & PX JUS
This is where you understand why PX and meat work

Cook duck breast medium rare and leave it to rest. Pour excess fat from the pan, add a generous splash of Anima Aurea and reduce very briefly. Whisk in a small knob of cold butter if desired and spoon over the meat.

03 · PAN-FRIED PEAR & MANCHEGO
Dessert or cheese course? Both.

Briefly fry wedges of firm pear in butter. Deglaze with a small splash of Anima Aurea and let the liquid glaze the pear. Serve warm with mature Manchego and, if you like, a few toasted almonds.

Tip: because of its natural sweetness, sauces and reductions usually need less added sugar. Taste first before adding anything else.
OUR VERDICT
One of those products for which “vinegar” somehow sounds far too ordinary

Anima Aurea has the freshness you expect from vinegar, but also the sweet, dark and raisin-like character of Pedro Ximénez. What makes it exceptional is the transition between those flavours. It is neither a simple sweet vinegar nor an imitation balsamic, but a Spanish style entirely of its own. And after that one tasting moment at the RAI, this bottle became more to us than simply an exceptionally good product.

Specifications
Content 250 ml
Country of origin Spain