>> Vinegars

Aceites Borges Pont, S.A. (Spain)

Red Wine Vinegar

Pure wine vinegars produced using a base of red wine from Catalonia and following a completely natural process, with patience and in repose, as in traditional methods.

White Wine Vinegar

Pure wine vinegars produced using a base of white wine from Catalonia and following a completely natural process, with patience and in repose, as in traditional methods.

Garlic wine Vinegar

Rosé wine vinegar with natural garlic essence. The garlic and wine vinegar combination results in a flavor that is ideal for salad dressings, especially curly endives and cardoon; it is also ideal for dressing lamb and pork.

Balsamic vinegar of Modena

this vinegar from Modena, Italy is obtained by maceration in barrels. It enhances the flavor of all meats, especially beef and duck, and is an excellent ingredient for vinaigrettes served with smoked fish (trout, salmon, etc...)

Cava Vinegar

Vinegar produced from Cava Especially recommended for cold dressings to marinate fish and salads, as well as warm vinaigrettes to flavor warm dishes and sauces.

Tarragon Wine Vinegar

Vinegar produced using a base of white wine and natural tarragon essence. Its most appropriate use is for dressing all kinds of salad, as well as for vinaigrettes and warm sauces (béarnaise and hollandaise).

Sherry Vinegar

Vinegar produced using a base of Sherry, macerated in oak barrels following the traditional method. Recommended for use in cold dressings (Carpaccio of beef and fish). It is also used in cold sauces (vinaigrettes).

Pure Honey Vinegar

This vinegar is made from pure bee's honey. It is most frequently used in fruit cocktails and especially with strawberries. It substantially improves warm sweet and sour sauces served with meat, as well as Cumberland-type cold sauces.

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Cipriani Industria SRL (Italy)

Vinegar is a time honored product made by fermenting liquids with a low alcohol content. A wide variety of vinegars exist, depending on whether wine, alcohol, apples or other basic ingredients are used. < Wine vinegar is the most typical. This is made by leaving the wine open to the air so that micro organisms are deposited and the wine oxidizes. A thin film slowly forms on the surface of the wine and this increases until it becomes a compact layer. This is known as the "madre" or vinegar "mother" and is the basis of vinegar production.

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Ponti (Italy)

Ponti Chianti DOCG Red Wine Vinegar

Ponti, thanks to the long and wise art passed from father to son since 1867, presents this delicate Ponti Chianti Red Wine Vinegar made from a single selected grapevine.

After the selection of the best Chianti D.O.C. wines, a long acetification process take place. The Chianti Red Wine Vinegar then matures for an extended period of time in wooden casks (oak and larch) to develop the precious aroma of this particular product.

Ponti Chianti Red Wine Vinegar has an intense pleasingly vinegary bouquet with hints of red fruits (strawberry, cherry, wild black cherry) and a full round persistent flavor with plenty of character.

Serving Suggestions: Ideal for green and mixed salads of raw vegetables to accompany boiled, roasted and broiled meats. I adds an extra dimension to cooked vegetables, marinades and red sauces. Ponti's CHianti Red Wine Vinegar enhances the flavors of fresh strawberries with two teaspoons of this vinegar and one hour before serving them.
Acidity: 7%

Ingredients: wine, antioxidant E224

Ponti Pinot Grigio DOC White Wine Vinegar

Ponti, thanks to the long and wise art passed from father to son since 1867, presents this delicate Ponti Pinot Grigio White Wine Vinegar made from a single selected grapevine.

After the selection of the best Pinot Grigio D.O.C.G. wines, a long acetification process take place. The Pinot Grigio White Wine Vinegar then matures for an extended period of time in wooden casks (oak and larch) to develop the precious aroma of this particular product.

Ponti Pinot Grigio Wine Vinegar has a fresh, intense, pleasingly vinegary bouquet with hints of flowers and the scent of Golden Delicious apple, peach, apricot, a full round flavor and a strong character.

Serving Suggestions: Ideal for green and mixed salads of raw vegetables served with fish and white meats. Very good as an ingredient in marinades and delicate sauces such as mayonnaise, it adds fragrance to fruit salads and cooked vegetables and enhances their flavors.

Acidity: 7%

Ingredients: wine, antioxidant E224

Balsamic Vinegar of Modena aged at least 12 years

(complete with multilingual booklet plus recipes, pouring bottle and casket)

Balsamic Vinegar of Modena aged at least 25 years

(complete with multilingual booklet plus recipes, pouring bottle and casket)

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S.A. Delouis Fils (France)

Packaging : 25cl (8.8 fl.oz), 50cl (16.9 fl.oz), 100cl (33 fl.oz), **25cl stackable bottle

The Exclusivities

The Vinaigre de Marianne

The Vinaigre de Marianne has a multiple gastronomic personality : rich in flavours, subtle aroma and a full palate texture.
Close to perfection the “Vinaigre de Marianne” is suitable for any recipe, especially when associated with olive oil, and it amazingly knows how to tease the gourmet hidden in everyone.

Vinaigre de Marianne can be used by itself, sprinkled on sliced beefsteak tomatoes and mozzarella. Also Vinaigre de Marianne makes the best vinaigrettes for simple tender leaves salads or on a mixture of fresh vegetables.

White wine vinegar with fresh raspberries

Created more than 25 years ago, it is still the only vinegar made exclusively with fresh Raspberries from Limousin macerated in White wine vinegar, that is why there is pulp in this vinegar.

Be careful to imitations! This vinegar does not contain any artificial flavour and it must smell of fresh raspberries only. It is a great vinegar for cooking, making smoothier and more digestible gravies.

Use : deglazing for fresh liver, duck magret, poultry. Dressings for tender and delicate salads.

Limousin Cider vinegar

To ensure the quality of this product, we buy wild apples from Limousin exclusively. They are sorted out, washed, grated and pressed.

Their juice becomes naturally and slowly cider, that we turn into vinegar by sending a constant air at ambiant temperature in the liquid.

There are 2 types of cider vinegar:
• Unfiltered: the vinegar has not been changed in any way
• Filtered: the cider vinegar is filtered in vat, then refined on wood shavings

Both have no preservatives at all, neither in the cider, nor in the vinegar.

Use: vinaigrettes for salad or fish. The perfect touch in sauces for fish. Add some shallots to savour oysters and seashells

Sugar cane vinegar

Wine vinegar with spices

We selected a mix of 6 spices, barely known or completely unknown from the public for some of them.
The maceration of these spices in a very good red wine vinegar gives this excellent and very successful vinegar.
Mixed with olive oil, many think there is walnut in it, but it is not true.

Use: In any vinaigrette for salad, fish, tomatoes, stews…

However, be careful not to use it too much: Habits kill pleasure! One never eats the same dish everyday …so never keep only one vinegar in your kitchen!

The Delouis selections

Balsamic vinegar

This vinegar must come from Modena in Italy, where a specific variety of grapes are gathered very ripe.
A sugary juice is extracted and reduced at 40% by boiling. The molt is then added to wine vinegar and the ageing of this mix gives this particular and delicious sweet-acid vinegar.

Use: It can be used alone or mixed with oil for vinaigrettes (tomatoes, mozarella,…) but is completely necessary for deglazing (poultry, pork, or veal shops) and roasts.

Sherry wine vinegar

It comes from wines from Jeres in South Spain. It is the perfect match with any oil but especially with walnut oil.

The fine wines vinegars

Banyuls vinegar

Taste it and you’ll never forget it !
Made from a sweet and fine wine, the Banyuls, with 80g left sugar from the grapes per liter, the Banyuls vinegar offers an aromatic complexity: nuts, gingerbread, beeswax, vanilla, and liquorice…all these aromas mix to bring savour and strength to any dish. Add a drop of Banyuls vinegar, with its so special amber and luminous colour for an immediate surprisingly savoury result.

White wine vinegar from Champagne

They are made with fine and subtle wines. The most renowned is the white wine vinegar from Champagne.

Use : vinaigrettes for fish, seafood salads, bearnaise and hollandaise sauces, deglazing for white meat, marinade for fish…

Bordeaux wine vinegar

They are the most known and widely used vinegars.
Made from a powerful red wine, the Bordeaux wine vinegar is the most outstanding.

Use : with sardines, for all dressings.

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