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  1. Poulsard Vinegar specialty 25cl

    Price:  10.00€


    Informations d'expédition:
    In stock This article is in stock at our premises ,
    delivery to you on:30-10-2020 hors jours fériés.
    Name :
    Specialty of Arbois Wine Vinegar
    Grape variety :
    Poulsard
    Method of Manufacture :
    According to the Louis Pasteur process, slightly adapted.
    Aging :
    Aging in 228 l oak pieces in an old cellar then final transformation into vinegar for at least 3 months.

    Product analysis
    Tasting :
    -Visual: Pale pink dress, shiny
                     -Olfactive: Soft nose of red berries and fruit                                 exotic
    -Gustative: Nice ample mouth with notes                                 spices
    Aging :
    10 years
    Accompaniment :
    Dressings, salads, reduction of sauces.

    Product analysis
      by Christophe Ménozzi,
    Master Sommelier of France,
    Best Sommelier Jura Franche-Comté.

    Color:
    Splendid pale pink color with reflections of light onion peel. A disc of youth, a weak, brilliant and limpid coloring matter.
    Nose:
    Great first nose, frank, with aromas of white flesh fruits, spices, dried flowers and stone. Very good persistence. The evolution of the bouquet is fine. With a stir, the second nose is more aromatic with notes of chard, pepper, dried flower and cherry stone. A superb final quality of the nose.
    Palate:
    On the fresh attack, a structured mid-palate, the vinegar material has a superb balance. The evolution remains on youth with superb aromatic notes of chard, with a dominant cherry stone, candied orange, and an incredible note of the grape that can be identified as the skin of wild plum. A long and fresh finish.
    Note:
    A very nice vinegar, you could say a local vinegar. Most incredible, it managed to preserve the signature of the grape variety such as the note of wild sloe. You can deglaze your stoves that have cooked meat.
    Food and vinegar pairings:
    Pan-fried shallot tab deglazed with chickens vinegar,
    Pan-fried veal liver deglazed with poultry and beetroot vinegar,
    Oxtail terrine in chickade vinegar jelly.


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