Clovis sherry vinegar comes from the slow mutation in oak barrels of wines from Sherry province in the South of Andalusia in Spain.
It has an aroma of cooked wines and dry wood. This vinegar is powerful with a taste of walnut and Madeira which tastes wonderful with walnut oil for mixed salads.
It is also ideal for white meat sauces.
- Quantity: 5 ltr
- UOM: BTL
- Storage: Dry (room temperature)
- Halal: YES
- Kosher: YES
You may also like
Tiny, tart, and crunchy French cornichon in vinegar. Traditional French recipe with vinegar, mustard seeds, coriander, onions, tarragon, salt and pepper.
Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France. Dijon was the centre of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. Our Clovis mustard is still made using traditional methods in the city of Dijon. Pale yellow colour, creamy consistency, and strong taste.
Made with cider from Normandy, France. Aged slowly into vinegar in wood barrels. Smooth and complex with a crisp apple taste and finish. The perfect vinegar for pickling, deglazing and more.
Made using the famous sparkling wine from the Champagne-Ardennes region, and aged for one year in oak barrels. Champagne vinegar is a mild, floral vinegar, typically made from Chardonnay and pinot noir grapes. Because it's so mellow, champagne vinegar shines brightest as a supporting player: douse a pile of little gems, watercress, and frisee with a light salad dressing. Add a tablespoon to your tomato sauce or hollandaise to give it a little kick or use a half cup of it to deglaze your pan before a low-and-slow braise.
This special wine vinegar is made of wines selected for their ruby colour and delicious bouquet, aged for 2 months in oak barrels. The vinegar is deep and rich, with woodsy, smoky notes. Use it to give dimension to salads, meats and more. Made in Burgundy, France.
This vinegar, which contains tarragon sprigs, retains the herby tang, and is particularly well suited to sauces accompanying chicken, fish, tomato, and egg dishes. It can also be used to boost a Bearnaise sauce.