I never realized, before coming to France, that there were so many kinds of vinegar to choose from – and not just for salad dressing. Most French families have at least 3 different types of vinegar in their pantries, of which a red wine vinegar and white wine vinegar are must-haves. This is their secret to making a simple raw vegetable, mixed salad or sauce taste restaurant quality.
One of my favorites that I love and use often is raspberry vinegar. Paired with good olive oil, it magically spices up any of my green salads to make them taste extra special.
A well-made artisanal raspberry vinegar has little to do with the mass-produced vinegar sold in supermarkets. It has more flavor, and its careful production eliminates the need for added sugar, chemical preservatives or coloring to make it look good. Yaay!
What’s the difference between an artisan-made and a mass-produced vinegar?
Two main differences: the quality of the base product used to make the vinegar and the time required to make it:
All products that contain sugars are used as a basis for vinegar. Wine but also apple juice or fruits can be used. First, the sugars are converted into alcohol by using yeast. Next, the alcohol is transformed, with the presence of oxygen, to acetic acid by the acetic acid bacterium “Acetobacter.”
Vinegar is produced either by a fast or a slow fermentation process.
Large quantity, industrially produced vinegar uses an acetator- a machine that speeds up oxidation through a constant stream of air bubbles. This speeds up the fermentation so that vinegar can be produced quickly: in 1 to 3 days.
But it also causes the vinegar to lose the flavor characteristics of whatever was used to produce it – like wine. So it no longer has the innate flavor profile of the source used to make it.
Slow methods are used in traditional vinegar production, where fermentation progresses throughout a few months to a year or longer.
Vinegar made with the traditional “Orleans” method:
Traditional processes, such as the French “Orleans” method, demand a lengthy aging process in oak barrels, yielding a naturally stable product which doesn’t need preservatives or added sulfites.
The final result also carries the full flavor profile of the underlying high-quality base used. It’s a better tasting and healthier product than the quickly made processed version.
Good raspberry vinegar has either a red or white wine base. The raspberries are then macerated in the base to release their flavor.
Some producers add sugar, but I tried to avoid those products by reading the label carefully. My favorite raspberry vinegar has no added sugar and is from the artisan Laurent Faure.
Two Recipes with Raspberry Vinegar
Here’s my go-to recipe for a quick, easy and healthy starter to a weeknight dinner:
Raw Mushroom and Parsley Salad with a Raspberry Vinaigrette:
• Slice any mushrooms you like (I use the white or brown “Paris” mushrooms)
• Separate the parsley leaves from the stems
• Either add the parsley leaves whole (like small pieces of salad) to the mushrooms or chop them.
Raspberry Vinaigrette for Two:
• 1 TB Raspberry vinegar
• 2 TB Olive Oil
• Whisk together olive oil and vinegar
• Salt & Pepper to taste
-Drizzle the vinaigrette over the mushroom/parsley mix and toss
-Serve quickly as the mushrooms tend to absorb the vinaigrette.
Pasta and Lentil Salad with Alfalfa Sprouts and Raspberry Vinaigrette:
• 180g of Lentils
• 100g of Farfalle (bow-tie) shaped pasta – or other short pasta
• 125g of Raspberries (frozen is fine)
• 50 g of Alfalfa Sprouts
• 2 TB of Raspberry Vinegar
• 4 TB of Olive Oil
• Salt & Pepper to taste
-Cook separately the lentils (25 min) in 60cl of water and the pasta in salted boiling water until al dente. Let both cool
– Mix the lentils, pasta, alfalfa sprouts, raspberries, olive oil, and raspberry vinegar.
-Salt & Pepper to taste
Where to Buy a High-Quality Raspberry Vinegar Online
An excellent place to start is with one of the last great artisanal vinegar makers in the French “Orleans” style, Martin Pouret. This company has been operated by the same family since the 18th century and is now run by the 6th generation of the Martin family!
You can find Martin Pouret’s Raspberry White Wine Vinegar on Amazon.com: https://amzn.to/2MwFzuJ
A well-made artisanal raspberry vinegar has little to do with the mass-produced vinegar sold in supermarkets. It has more flavor, and its careful production eliminates the need for added sugar, chemical preservatives and coloring to make it look good.
Add to that the high-quality ingredients used in producing it and you’ll realize it’s healthier for you and your family. You’ll love that its delicious flavor will help you make even a simple salad taste like something off a restaurant’s menu. Plain greens will taste extra-special from now on.
For a good book on vinegar from a worldwide perspective, see my post on French artisanal vinegar.
And now you: What vinegar do you use? Have you ever tried raspberry vinegar? I’d love to know. Leave a comment and tell me about it!
And come on over and say “Hi” on Instagram: https://www.instagram.com/nancyconwayparis/