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Organic red wine vinegar from Château d'Estoublon in Provence. Made from 100% organic red wine, balancing vinous aromas, round flavour and fresh acidity. Excellent in vinaigrettes, vegetables, lentils and sauces. Read more
If you mainly use balsamic vinegar, it is easy to forget how different a good red wine vinegar is. This is not about reduced grape must, sweet concentration or syrupy texture. The main role belongs to red wine that has been transformed into vinegar.
That makes its character fresher and more direct. Exactly what you need when a dish is fatty, creamy, earthy or rich and needs some counterbalance.
The ingredient list is strikingly simple: organic red wine vinegar. The organic red wine used is selected for quality and flavour before being transformed into vinegar.
The vinegar has an acidity of 6% and contains sulphites.
Estoublon describes its red wine vinegar as a harmony of round and generous flavours, balancing aroma and acidity. That is precisely where good wine vinegar becomes interesting.
The acidity should be clearly present – that is why you use vinegar – but it should remain part of the flavour rather than dominate it. This style therefore works particularly well with ingredients that have plenty of character themselves.
Red wine vinegar is a true kitchen vinegar. Use it to sharpen a vinaigrette, freshen earthy vegetables, bring lentils and pulses to life or loosen the caramelised bits in a pan for a quick sauce.
Cook green lentils until just tender and mix them while still warm with finely chopped shallot, parsley and a little mustard. Add Extra Virgin olive oil and red wine vinegar, then season with pepper and sea salt.
Cut roasted beetroot into wedges and toss with a little red wine vinegar and Extra Virgin olive oil. Add soft goat's cheese, toasted walnuts and some rocket. Finish with sea salt and black pepper.
Cook a steak and let it rest. Pour away excess fat and add a small splash of red wine vinegar to the hot pan. Let it bubble briefly, add a little stock and a knob of cold butter, then spoon the jus over the meat.
This red wine vinegar does not have the pronounced sweetness and luxurious character of an old balsamic – and that is exactly its strength. It is made for cooking. A splash in a vinaigrette, over warm lentils, with roasted beetroot or in the pan after cooking meat: each time, the fresh acidity helps the other flavours stand out more clearly. Simple in composition, but enormously useful in the kitchen.
| Content | 200ml |
| Country of origin | France |