Red Wine Vinegar - Cabernet Sauvignon

Cabernet Sauvignon vinegar in collaboration with O-Med .

Vinegar made from 100% Cabernet Sauvignon grapes.

Very intense red colour.

The wine matures in oak barrels and becomes vinegar after 12 months.

This process gives the vinegar a soft, rounded acidity, with red fruit flavors and a hint of oak.

Use this vinegar for roast meats and sauces. Also suitable for winter salads. Due to the ' Schützenbach method' O-Med vinegar is very balanced, not overwhelmed by the acidity. The O-Med vinegars are almost drinkable!

✓ Variety: 100% Cabernet Sauvignon

✓ Origin: Southern Spain, Granada, Andalusia

✓ Method: Schützenbach method

✓ Packaging: 250ml

✓ Use: hot and cold applications

✓ Acidity: 6%

Good to know:

'Schützenbach method'

It is a slow method that produces the best quality vinegars.

The method, invented in 1823 by German chemist Schützenbach, requires oxygen, wood chips and time. The slow and careful process brings out the best properties of vinegar and the origin of the wine remains recognizable. Most vinegars are made using the 'immersion method'. This method is five times faster than the traditional Schützenbach method.

This of course also makes it much cheaper.