Champagne Vinegar

Vinegar is one of the world's oldest cookery ingredient and food preservation methodology. The earliest known use of vinegar dates to more than 10000 years ago. There are wide variety of vinegars available today. Until the six century BC, the Babylonians were making and selling vinegars flavored with fruit, honey, malt, etc. to gourmets of the time.

Vinegars give acidic taste to the food and it help to balance the flavor. Generally, the more aged the vinegar, the deeper the flavor. Among popular vinegars include apple cider, Balsamic, champagne, distilled white, malt, rice, sherry and red and white wine vinegars

Wine Vinegars are mostly made from red and white wine, there are specialty variations like champagne and sherry vinegars. 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 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 work well with delicate 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.
Champagne Vinegar