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Pommery Red Wine Vinegar
Description
Pommery red wine vinegar is a tangy, well-rounded vinegar that lifts red meat, chicken and red cabbage dishes. The red wine vinegar is matured in oak barrels for 2-6 months to develop the aromas.
Use Pommery red wine vinegar in salad dressings and marinades. It’s ideal for deglazing a pan after searing meat. Then reduce the mixture of meat juices and red wine vinegar over a medium heat, and use as a sauce for your main meal.
Moutarde de Meaux are perhaps best known for their award-winning and world-famous Pommery mustards. They’ve also been producing vinegar since 1865, with the same care and passion for great flavour. Just like their mustards, Pommery vinegars come in traditional stoneware bottles with a natural cork stopper and wax seal.
How to Open
This bottle is stoppered with cork and sealed with wax in the traditional way. To open the bottle, use the back of a rounded butter knife to break the edges of the wax until only a circle is left in the middle. Use a stiff bristle brush to clear away any wax fragments so they don’t fall in the vinegar when you open it. Carefully insert the blade of the knife under the seal and run the knife around to separate the wax from the rim of the bottle. Then lever the cork stopper out.
Ingredients: wine vinegar (7% acidity). Contains sulphite
Quick Comparison
| Settings | Pommery Red Wine Vinegar remove | Eiffel Bon Bons Strawberry remove | Pommery Wholegrain Mustard - Moutarde de Meaux remove | Pommery Honey Mustard remove | Basque Piperade with Espelette Pepper remove | Pommery Green Peppercorn Mustard remove |
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| Price | 6.57€ | 3.60€ | 8.13€ | 8.13€ | 6.88€ | 8.13€ |
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| Content | Pommery red wine vinegar is a tangy, well-rounded vinegar that lifts red meat, chicken and red cabbage dishes. The red wine vinegar is matured in oak barrels for 2-6 months to develop the aromas. Use Pommery red wine vinegar in salad dressings and marinades. It’s ideal for deglazing a pan after searing meat. Then reduce the mixture of meat juices and red wine vinegar over a medium heat, and use as a sauce for your main meal. Moutarde de Meaux are perhaps best known for their award-winning and world-famous Pommery mustards. They’ve also been producing vinegar since 1865, with the same care and passion for great flavour. Just like their mustards, Pommery vinegars come in traditional stoneware bottles with a natural cork stopper and wax seal. How to Open This bottle is stoppered with cork and sealed with wax in the traditional way. To open the bottle, use the back of a rounded butter knife to break the edges of the wax until only a circle is left in the middle. Use a stiff bristle brush to clear away any wax fragments so they don’t fall in the vinegar when you open it. Carefully insert the blade of the knife under the seal and run the knife around to separate the wax from the rim of the bottle. Then lever the cork stopper out. Ingredients: wine vinegar (7% acidity). Contains sulphite | All the taste of France in a chewy fruit ball! Each of these sweet strawberry Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
| Pommery wholegrain mustard is known all over the world for being one of the finest wholegrain mustards ever made. Well-balanced with a rich, nutty flavour, this wholegrain mustard is the perfect partner for ham, beef and chicken. The recipe has remained unchanged since at least 1632. The world-renowned gourmand and epicure, Brillat-Savarin, dubbed Pommery wholegrain mustard as ‘the mustard of gourmets’. When it was first made, the mustard could even be found on the dining table at the French royal court! As well as serving as a condiment, try using the wholegrain mustard in a salad dressing. Or mix with mayonnaise and stir through new potatoes with pieces of crispy bacon. Garnish with parsley, and serve as a warm alternative to potato salad. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. How to Open This jar is stoppered with cork and sealed with wax in the traditional way. To open the jar, use the back of a knife to break the edges of the wax until only a circle is left in the middle. Use a stiff bristle brush to clear away any wax fragments so they don’t fall in the mustard when you open it. Carefully insert the blade of the knife under the seal and run the knife around to separate the wax from the rim of the jar. Then lever the cork stopper out. Ingredients: water, mustard seeds, vinegar, salt, spices. Contains allergens: mustard. | Pommery honey mustard is dark, thick and sweet – ideal for glazing a joint of ham or gammon. It won the bronze award in the honey mustard category at the 2014 World-Wide Mustard Competition. In France, they take a different approach to honey mustard than the rest of the world. Honey is usually added simply to make the mustard sweeter, but French moutardiers specially select the honey they use to give a distinctive flavour as well as sweetness. Try Pommery honey mustard with roast or grilled chicken. Or mix with olive oil, white wine vinegar and black pepper for gourmet salad dressing. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Some separation may occur in storage. Stir well before use. Ingredients: water, mustard seeds, vinegar, honey (27%), pectin vinegar, salt, spices. Contains allergens: mustard. | Basque piperade with espelette pepper is the authentic taste of Basque cuisine in a jar. It’s made with green peppers, tomatoes and onions to reflect the colours of the Basque flag. To enjoy the piperade in true Basque fashion, heat through and serve with pan fried Bayonne ham - but thick slices of any cured ham will do! It’s also popularly served with a beaten egg stirred through the piperade towards the end of cooking. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: tomatoes (59%), peppers (16%), onions (14%), sugar, vegetable oils (sunflower, olive), salt, corn flour, garlic, thyme, pepper, espelette pepper PDO. | Pommery green peppercorn mustard is regarded by many chefs as the greatest example of green peppercorn mustard in the world. Stir into a cream sauce for steak or chicken, or serve with cold meats. The green peppercorns are fragrant, slightly tart and bursting with peppery hotness. On its own the mustard is a great partner for veal and potatoes. Or even try glazing cauliflower with the mustard before roasting. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, green peppercorns (10%), salt, preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. |
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