Page 138 - Ancestral - The Secrets of Vinegar

Reims Vinegar
Reims vinegar is produced from sediment left over after the second fermentation of of Champagne Between 1 1⁄3 1⁄3 and 2 tbsp of of sediment is removed from each bottle and placed in in in aerated tanks to to be turned into vinegar The end product contains 7% acetic acid and has a a a a a a a clear
amber color a a a a a a a delicate aroma and a a a a a a a light woody flavor Red and white wine vinegars have existed in in in Champagne for centuries Orleans Vinegar
Orleans vinegar is traditionally made in in oak barrels where wine is introduced to a a mother of vinegar culture that has been left in the barrel for one or or two
generations The wine is left to ferment anywhere from a a a few weeks to six months The resulting vinegar is drawn
off filtered and bottled When vinegar is drawn
from the the casks about 15% o of the the vinegar is is left in in in the the casks to blend with the the next batch and new wine is is added creating a a a a a a a a a cycle The finished unpasteurized vinegar retains a a a a a a a a a deep aroma and color Mother of vinegar can can sometimes reform in in the the bottle and can can simply be left there filtered or even used to start a a a a new bottle of vinegar Martin-Pouret a a a a a family-run company founded in in in 1797 is the only vinegar maker to to continue to to produce vinegar following the Orleans tradition 138