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Moscatel Vinegar
Description
Unio Muscat or Moscatel vinegar is made using a slow, cold fermentation method called Schutzenbach, which helps preserve the fragrant honey-apricot notes from the Muscat grapes. The Muscat or Moscatel vinegar comes from the Catalonian vineyards near Reus, on Spain’s Mediterranean coast.
As with wine’s terrioir, Muscat vinegar is naturally paired with south Spanish food. Try drizzling a little over Spanish bean salads, or use as a finishing flavour for rich, meat dishes such as duck and pigeon. The sweet, fruity flavours are also delicious with cheeses, walnuts and apples.
Ingredients: Moscatel wine vinegar, concentrated must of muscatel grapes. Contains sulphites.
Quick Comparison
| Settings | Moscatel Vinegar remove | Vidal Spicy Mangos Gummies remove | Ortiz Sardines A La Antigua in Olive Oil remove | Paprika Powder 100g remove | Ortiz Bonito Tuna remove | Pulpo En Salsa Gallega - Octopus remove |
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| Price | 9.38€ | 3.60€ | 4.69€ | 2.44€ | 4.94€ | 8.13€ |
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| Content | Unio Muscat or Moscatel vinegar is made using a slow, cold fermentation method called Schutzenbach, which helps preserve the fragrant honey-apricot notes from the Muscat grapes. The Muscat or Moscatel vinegar comes from the Catalonian vineyards near Reus, on Spain’s Mediterranean coast. As with wine’s terrioir, Muscat vinegar is naturally paired with south Spanish food. Try drizzling a little over Spanish bean salads, or use as a finishing flavour for rich, meat dishes such as duck and pigeon. The sweet, fruity flavours are also delicious with cheeses, walnuts and apples. Ingredients: Moscatel wine vinegar, concentrated must of muscatel grapes. Contains sulphites. | Spicy mango gummies?! Spot on with being both exactly like tasting a mango and being spicy, this treat is for the ultimate spicy fruit lover! Fun fact: Some mango trees can grow fruit up to being 300 years old!
| Enjoy sardines a la antigua in olive oil straight from the tin. Ortiz pick the freshest sardines from auctions on the north coast of Spain, then carefully clean and prepare them by hand. The sardines are quickly fried in virgin olive oil, before being tinned with olive oil and a little salt. Try lightly toasting slices of fresh, crusty bread, top with crushed tomatoes and garlic, and finally place a single sardine on top. Enjoy as a starter or snack. ‘A la antigua’ is a term describing any fish product with the silver skins left on. Ingredients: sardines, olive oil, salt. | Sweet paprika powder is fruity, sweet and earthy. It has a very mild chilli heat, so is used more to add depth of flavour and colour to dishes. As well as being a popular Spanish ingredient, paprika is also widely used in Eastern European cooking. Chicken paprikash is a well-known Slovak dish that uses lots of paprika powder to give a vibrant orangey-red colour and intense red pepper flavour. A large 1kg bag of paprika powder is also available. Ingredients: dried red pepper powder (paprika). | Bonito del norte is a white fish with an exquisite flavour and delicate texture. Bonito is often compared to tuna fish but unlike the rest of their species bonito del norte is famed for its rich flavour, soft texture and light colour. This bonito is preserved in olive oil and is popular all over Spain, especially in the Basque Country. Try making a typical tapa or 'pintxo' from Northern Spain - stuff piquillo peppers with bonito mixed with a little mayonnaise, raw white onion finely diced and a good squeeze of lemon juice. Bonito makes a great addition to salads or flaked on a piece of toast. Ortiz's bonito, also known as white tuna are individually line caught with live bait or fly during the coastal fishing season. This age-old technique of selective fishing avoids unwanted fish being discarded, respecting the environment and protecting marine reserves. Ingredients: Bonito del norte, olive oil, sea salt | Pulpo en salsa Gallega is a traditional Galician street food dish. The small, tender pieces of octopus are seasoned with salt, onion and paprika to a recipe traditionally made by Galician women – known as Gallegas. Serve the octopus pieces with boiled potatoes and a glass of red wine to enjoy a traditional taste of northwest Spain. Also try tossing the pulpo en salsa Gallega through freshly cooked pasta for a quick supper, or drain the octopus pieces and serve on crackers for an easy starter. Ingredients: octopus, sunflower oil, onion, paprika, natural flavour, salt. Contains allergens: molluscs |
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