Quince vinegar, 25 cl

The Aromas of Quince Vinegar from Huilerie Beaujolaise

Quince vinegar is characterized by rich and complex aromas. It offers a seductive combination of sweetness and acidity, with dominant notes of ripe fruit and honey. Its fragrance is delicately fruity, reminiscent of freshly harvested quinces, with a floral touch. In the mouth, quince vinegar reveals flavors of honey, vanilla, and sometimes even dried fruits, offering a balanced and exquisite taste experience.

Learn More About the Production of Quince Vinegar from Huilerie Beaujolaise

This vinegar is the result of a two-stage fermentation process using quince juice. First, there is an alcoholic fermentation where the yeast naturally present in the fruit juice converts sugar into alcohol, turning the juice into wine. Then, the bacteria naturally present in the fruit wine transform this alcohol into vinegar. It's important to note that this vinegar is not pasteurized, and it is filtered before being bottled for distribution.

How to Use Quince Vinegar in Cooking

Our Quince Vinegar is well-suited for many culinary uses. It pairs beautifully with raw vegetables and foie gras, creating a balance between the delicacy and liveliness of quince. Use it to marinate poultry or pork before cooking to add a subtly sweet and tangy touch to your dishes. It's best stored in a dry place, away from light, at room temperature.

Suggestions for Using Quince Vinegar from Huilerie Beaujolaise

• - Foie Gras and Gingerbread with Quince Vinegar: Create a golden caramel, deglaze it with a glass of wine, season with salt and pepper, and set it aside in the oven. In the same pan, place slices of foie gras over very high heat for about 3 minutes. Empty the melted fat from the pan, return it to the heat, season with salt and pepper, and deglaze with about 1 dl of quince vinegar. Plate and serve immediately.
• - Chicken with Quince Vinegar: Season the chicken with pepper and salt, then place them in a large pan over medium heat. In the same pan, add onions and garlic, then chicken broth, quince vinegar, honey, and mustard. Return the chicken to the pan. Simmer for about 15 minutes over low heat until the sauce thickens slightly and the chicken is well-coated. Serve hot.
• - Pork Belly with Quince Vinegar: Season your pieces of pork with salt and pepper, then add them to a large pan heated with olive oil. Brown them on all sides, then set them aside. In the pan, add chopped onions and minced garlic. Pour the quince vinegar into the pan to deglaze, then add chicken broth and honey. Return the pork pieces and simmer over low heat for about 35 minutes. Serve the pork hot, garnished with fresh parsley.