Saturday, June 12, 2021

Wine vinegar: Champagne Vinegar

Vinegar is prepared by different methods and from various raw materials. Wine (white, red, and fortified wine), cider, fruit musts, barley, or pure alcohol is used as substrates. Vinegar may be defined as a condiment made from various sugary & starchy materials by alcoholic and subsequent acetic fermentation. It must contain 4g acetic acid per 100ml (4%).

Vinegar fits into a niche market, as many consumers and chefs have come to value the variety of flavors that vinegars can add to foods and dishes. Vinegars give acidic taste to the food and it help to balance the flavor. Generally, the more aged the vinegar, the deeper the flavor.

Wine vinegar, made from red or white wine, is a common ingredient in some Mediterranean cuisines. Wine vinegar tends to have lower acidity than cider or white vinegars. Common wine vinegars include French champagne vinegar, Spanish sherry vinegar and Italian balsamic vinegar, which is full-bodied, slightly sweet, and somewhat syrupy.

Champagne vinegar is made up of a still, dry white wine which is extracted from chardonnay as well as pinot noir variety of grape. Chardonnay and pinot noir grapes are used for production of champagne vinegar.

Champagne vinegar has no bubbles formation in visual inspection spectrum. France and United States are leading producer of champagne vinegar. Gluconacetobacter entanii, Acetobacter pomorum are used for vinegar production.

Champagne vinegars have a mild, floral flavor and are generally more expensive than distilled white vinegar. This vinegar work well with tender herbs and lighter flavored fruits.

Champagne vinegar is an essential item of French cuisine, for hollandaise and béarnaise sauces, fish marinades and for deglazing a saute pan.
Wine vinegar: Champagne Vinegar

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