Flavoured Vinegar

Flavoured vinegars are produced by soaking herbs such as marjoram, flat leaf parsley, dill, basil, rosemary and thyme in matured white wine so that their flavour is fully absorbed. They are ideal for making tasty salad dressings and marinades. Tarragon is a particularly popular type of herbal white wine vinegar; its mild anise flavour works well with fish and chicken dishes and it may also be used to complement eggs and cooked vegetables such as green beans, Brussels sprouts and cabbage.

Tarragon Vinegar

Other flavourings such as garlic, peppercorns, chilli and cardamom may also be added and used in salad dressings and marinades where a subtle spicy flavour is required. Garlic vinegar works well with dishes containing anchovies and capers, whilst chilli vinegar is excellent with shellfish - especially lobster salad.

Raspberry juice is also often used to flavour vinegar, providing a sweet, yet mildly acidic condiment that can add a unique flavour to vinaigrettes, salads, vegetables and pasta.

Raspberry Vinegar