Raspberry Red Wine Vinegar

500 ml
by Clovis
₱350.00 / bottle

Clovis Raspberry Red Wine Vinegar

500 ml

Classic French raspberry vinegar that is a combination red wine vinegar's tannic strength and pure raspberry pulpy juices. Perfect to drizzle over a summer salad as dressing. Raspberry vinegar can also be used as a classic vinegar for gourmet salad dressings made from gizzards, deglazing pan-fried foie gras or duck breast, and to marinade or baste meat or roasted vegetables.

One can even be adventurous and add this on vanilla ice cream, in a fruit salad, or on melon.

Premium vinegar manufactured by Charbonneaux-Bradant, vinegar and mustard experts founded in 1797, produced in the Champagne region of Reims. Clovis is well known for producing excellent products, made only with high quality ingredients.

Ingredients: 7% acidity. Wine vinegar 42%, raspberry puree 39% (raspberry 90%, sugar), sugar, stabilizer: E414 (sulfites), preservative: E224 (sulfites).
*Allergen information: contains sulfites

Storage: Preferably keep cool after opening.

Shelf life: Optimal condition is 2 years from the date of manufacture. 

Origin: France

Recipe Suggestion:

Celery with Remoulade Sauce
*recipe adapted from vinaigre.com

Ingredients

1 celery root
3 eggs
1 tbsp Clovis mustard
250 ml oil
1 tbsp raspberry vinegar
1 tbsp chopped parsley
salt and pepper

Directions

Peel and cut the celery root into fine julienne cuts.
Put in a pot of boiling water and let simmer for a few minutes.
Drain.
Make two boiled eggs.
Separate the yellow from the white.
Crush the yolks and make into a paste, then add a raw egg yolk.
Add the mustard and oil.
Add vinegar, parsley, season with salt and pepper.
Serve and enjoy!

Celery Remoulade Recipe

 

Nutrition Facts

Raspberry Vinegar

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Product reviews for Raspberry Red Wine Vinegar

Existing reviews

Wonderful
This is the absolute red wine vinegar. I like plain red wine vinegar but this one boosts it all up like no one's business. It has this little raspberry flavors that burst every now and then, from within and it makes it into something much better in taste. I don't think I'd go back to the plain one anytime soon.
From: Ivy | Date: 7/17/2020 9:47 PM
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