Gourmet Raisin Vinegar PX 250ml

9,90

Pedro Ximenez Gourmet Raisin Vinegar for 1490 is a sweet vinegar made from sun-dried grapes. The main ingredients are raisins of the Pedro Ximenez variety. A flavor you will not forget, raisin juice with vinegar and bittersweet touches.

In stock

Description

Pedro Ximenez Gourmet Raisin Vinegar for 1490 is a sweet vinegar made from sun-dried grapes. The main ingredients are raisins of the Pedro Ximénez variety.

The harvest takes place in mid to late August in Montalbán de Córdoba, where temperatures are quite high during the day and night (ranging from 47 to 25 degrees at night). This is a unique place in the world to do this natural dehydration process that can take anywhere from 5 to 15 days depending on the weather to produce this amazing seasoning.

The result?

A flavor you will not forget, raisin juice with vinegar and bittersweet touches

At the end of the bottle you will find some raisins that another Pedro Ximenez, without a doubt a wonderful experience.

Our gourmet vinegar is the ideal complement to your salads and the perfect match for your 1490 olive oil, an elegant touch for demanding palates.

Open it and enjoy it!

1490 is committed to innovation and does not stop researching together with experts in the field to offer you a careful selection of vinegars that will surely make your dishes great works of art.
Until 1864 there was no record, or it had not been scientifically explained, how vinegar was produced. It was in this year when the renowned chemist Louis Pasteur detailed his production process, giving rise to the “Pasteur Method or Orleans Method”. From this, other methods would emerge that would address different ways of vinegar production.

Vinegar is a liquid that is obtained from the fermentation of the alcohol in a wine or from an alcoholic solution in acetic oil. The first reference of this product is from the time of the Roman Empire and it is estimated that its use in the kitchen would be linked to the production of alcoholic beverages.

This liquid is known to be obtained from the activity of bacteria of the “Mycoderma aceti” type that cause a chemical reaction by fermenting the alcohol in the wine. This process ends when there is no longer a high concentration of alcohol in the drink

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