A dazzling fruit vinegar - one of the best we've ever tasted!
Freshly-pressed quince juice is fermented then barrel-aged in oak barrels until the perfect balance of fruit and acid is achieved. Quince's delicate aroma makes it perfectly for seafood and delicate fish such as poached halibut or sauteed scallops. Drizzle it over a tropical fruit salad made it with mango and papaya or tender greens. Or use it in a mignonette for oysters.
A standout vinegar with nuanced quince flavor, Pojer e Sandri’s single-fruit vinegars are in a class of their own. After carefully selecting the fruit from the family’s orchards or from select farmers in the area, the fruit is gently pressed and inoculated with yeast to ferment. After reaching the desired sugar content, the fermented juice is placed in oak barrels containing some of the vinegar “mother.” Depending on the fruit, the process might take anywhere from 18 to 24 months until the right balance of acidity and fruitiness is achieved.
Drizzle over grilled halibut or scallops
Spoon over fresh fruit and top with whipped cream
Sprinkle over earthy, bitter greens like arugula or dandelion