Barrel Aged Artisan Wine Vinegars
Wine vinegar is the most commonly used vinegar in Mediterranean countries and central Europe. As with wine, better quality wine vinegars are matured in wood for several years and exhibit complex, mellow flavors. Wine vinegar usually has lower acidity than white or cider vinegars, and is a stellar cooking ingredient. Creel and Gambrel barrel aged artisan vinegars incorporate various Prince Edward County wines, and are aged in barrels to undergo the conversion from alcohol to acetic acid.
This production process incorporates the solera system, which is a mixture of fractional blending done in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. Creel and Gambrel stocks several flavours with the finer points of each listed below;
- Black Currant – Pinot Noir based wine vinegar aged for 5 years in Canadian Oak Barrels. Blended with black currants & grape concentrate. Superb on salads containing fruit. Contains no artificial colours or preservatives.
- Maple Chardonnay – Chardonnay based wine vinegar made with Modena Mother and pure Canadian maple syrup, aged seven years in French Oak Barrels. Excellent for glazing meats, drizzling over cedar-planked salmon, or serving with stir-fried veggies. Contains no artificial colours or preservatives.
- Blueberry – This mouth-watering, Gamay based, wine vinegar is made using Modena Mother augmented with real blueberries to further enhance the flavour. Upon completion of fermentation, it is carefully stored in North American Oak barrels, and allowed to age in excess of 10 years until reaching the desired acidity of 5%. Excellent when drizzled on salads, melted chocolate fondue, or even when used as a cocktail mixer. Contains no artificial colours or preservatives.