The exceptionally smooth taste of this Raspberry Vinegar owes its attributes to the fine white wine vinegar from which it has been prepared. Natural raspberry juice has been added to create a distinctive raspberry vinegar flavour. Made by A L’Olivier, it has a good balance of sweetness and acidity, and is bursting with fresh flavour. The texture is fairly viscous, which means that it can be reduced down after deglazing a pan, in a salad dressing, or even over ice-cream. It is an idea raspberry vinegar to use in Kitchen Connaisseurs recipes for salad dressings, vinaigrettes, and raspberry chicken. This raspberry vinegar is beautiful when paired with our Basil Flavoured Walnut Oil to prepare our recipes for:
A L’Olivier’s long history began in the Marais quarter of Paris over a century ago. It was 1822 when their holistic shop dedicated to olive oil was founded by pharmacist Monsieur Popelin, purveying olive oils, espousing its many health benefits, and winning silver medals in the World’s Fairs of 1867 and 1889. It wasn’t until 1978 that they began exporting their oils to North America and 1985 when they established workshops in Provence, just outside of Nice. The line of fruit vinegars, including their Raspberry Vinegar, is innovative, bright, delicious and versatile. It has garnered considerable praise from the specialty foods community and won the 2009 Outstanding Product Line award at the American Fancy Food Show.
A side note about vinegar. Vinegars, including raspberry vinegar, are a versatile liquid that is created from the fermentation of ethanol. The key ingredient is acetic acid, which gives it an acidic taste, although there may be additions of other kinds of acid like tartaric and citric. Mother of Vinegar is the slimy, gummy, jelly-like substance or layer of film that can form on the top of, or in the liquid of vinegar. It can sometimes make the vinegar look cloudy. Sometimes, it’s wispy and looks a lot like a little spider web.
The mother is actually a cellulose substance made up of various Acetobacter, a very acidic strain of bacteria. The Acetobacter combine with the oxygen in warm air to cause fermentation in apple cider, wine, or other alcoholic liquids to produce vinegar. It is the mother that gives the vinegar its characteristic sourness.
This substance can form naturally in store-bought vinegar if there is some non-fermented sugar or alcohol contained in the bottle. While not exactly appealing in appearance, it is completely harmless and the vinegar does not have to be thrown away because of it. Mother of vinegar can be easily filtered out using coffee filter, or, perhaps even better, the mother can simply be left in the vinegar and ignored. The Vinegar Institute has interesting information on how vinegar is made and used.