THE VINEGAR




Like wine, vinegar is a product of the vine. Developed following certain techniques, it is used as an ingredient, such as aromatic, or "fragrance flat." As such, it is an inescapable element of gastronomy. There is a lot of vinegar, but we only mention here that the principal.


However, reminded gourmets in search of flavors and traditional products qu'Orléans is famous since the 14th century for its vinegar. Even today, made the former, following a traditional method by which the only sumack continues the tradition since 1797, the family company Vinaigrerie Martin Pouret - Fbg Bannier 236 - 45400 Leury-les-Aubrais (02 38 88 78 49 )


Vinegar the most famous is undoubtedly the Balsamic Vinegar of Modena (Italy) with a few drops enough to sublimate sometimes a dish. Again, there are several types: according to the manufacturers, some are subtle, the other rich and nuanced, others soft and mellow and balanced. Prices also vary its uses. Balsamic vinegar is the result of an Italian grape grown on the slopes of Modena (40 km from Bologna). The grapes used in its manufacture is picked very ripe and then walked like wine. From the first signs of fermentation, the wine is filtered and then boiled and reduced to its concentration. Filtered then a second time, will be concentrated barrels different wood (oak, ash, mulberry ,...), a warm place to a cooler place. By a kind of alchemy, over time, the product will be enriched with new flavours before reaching maturity and balance.


Prices vary depending on the quality and age of the product. Some vinegars venerable beyond reach 25 years considerable sums. (9 at 10000 F litre sometimes). These are real nectars, worthy of respect, which are eaten by the end of the meal as a great alcohol.


But for everyday cooking, you can find in stores very good balsamic vinegars, conform to your tastes at prices that range from 20 F to 60 F litre. You can add fragrance and flavour your food (meat, fish, salads, vegetables) make advance preparations (+ olive oil balsamic vinegar, lemon, etc. ..). But above all, do not routinely put everywhere.


There are Balsamic addition, many vinegars popular among the great cooks or housewife, mindful of perfume in its original dishes daily.
For example, the famous Banyuls vinegar, with aromas of nuts and spices to season raw vegetables, raise mayonnaise, sauces and seasoning meats or fish.


The vinegar Jerez, a delicious vinegar Andalou, aged in oak barrels and very aromatic. The Catalans vinegars, obtained from the techniques of cross Balsamic and Jerez. This vinegar from the Chardonnay for the white and Cabernet Sauvigon for red is a great asset for the chefs who use it with consummate skill.


There is also vinegar with wine nut, or even (and this is one of my favorites) with cider, an old cider vinegar with spices is something sublime.


In Orléanais there is a great tradition vinaigrière which dates from the Middle Ages that the wines that were transported by boat over the Loire is used to prick during long trips. They were unloaded in Orleans and turned into vinegar, an excellent vinegar which quickly gained a high reputation to the point of being exported to the Netherlands and later in India and the Americas.


Because vinegar is a wine whose alcohol is processed naturally by fermentation in acetic acid, thanks to germ Hycoderma Aceti. Then it is filtered, stored in vats of blends feeding drums flavouring already made (raspberry, red fruit, nut, shallot, ...) or herbs crept into cylinders (basil, tarragon, .. .)
The vinegar-based figs, nuts, herbs, ... Are made from white wine, the fruit, shallot, etc. based red wine. Others are cider vinegar, alcohol.


The Greeks were familiar with the vinegar they used with oil to season some dishes. Among the Romans, vinegar was called Posca and lengthened it was used for water to quench thirst, a tradition which has continued to this day, especially in France. I remember that my grandfather was acting in even when started working in the fields by the heat.


If vinegar is a wonderful assistant for cooking, it is also an excellent