Basic vinegars, cider, balsamic, sherry... | Le Delas
Basic vinegars, alcohol, cider, balsamic, sherry, white wine...
With its sweet and sour flavor, this 4-year-old white balsamic vinegar has character and goes very well with raw vegetables, fruit, but also poultry and fish.
Exceptional, colorless and original condiment suitable for many seasonings, it can also be used for deglazing.
With court-bouillon made from fish or shellfish, chutney and a mixed fruit and vegetable salad
This white wine vinegar from Martin Pouret is made from the finest French grape varieties, using the Orléans method, which involves slow fermentation for three weeks in oak barrels. This age-old process gives it subtle aromas and a lovely complexity on the palate. Ideal for enhancing raw vegetables and salads, it also adds an original touch to desserts such as candied pears.
Made in the Modena region, the cradle of Italian gastronomy, Toscoro balsamic vinegar is the embodiment of time-honoured expertise and a meticulous selection of the finest local ingredients. Made exclusively from grape juice and without colouring agents, it is matured in precious wooden casks, where it develops unique aromatic notes that will enhance the taste of all your dishes, from salads to vegetables and raw vegetables.
With its sweet aromas of oak, walnut and apple, sherry vinegar is a sweet and not very aggressive condiment that is attracting more and more connoisseurs. Originally from Spain, it is made from white sherry wines and aged in oak barrels. Dark in color, sherry vinegar is used in vinaigrettes, gazpachos, on vegetables or even with veal or duck liver and roast pork.
The vinegar is obtained exclusively by the biological process of the double fermentation, alcoholic and acetic, of liquids of agricultural origin. This vinegar is obtained from French White Wine. It goes wonderfully with escarole, romaine and chicory, game and marinated fish.
This vinegar is obtained exclusively by the biological process of double fermentation, alcoholic and acetic, of liquids of agricultural origin. Economical, this vinegar is obtained from superfine beetroot alcohol.
Specially designed for intensive use, this red wine vinegar is packaged in a 10L bottle.
Vinegar is obtained exclusively by the biological process of double fermentation, alcoholic and acetic, of liquids of agricultural origin. This vinegar is obtained from beet alcohol.
With delicate or bland salads, fried eggs, cabbage and red meats
Ideal with escarole, romaine and chicory, marinated game and fish, Hollandaise and Béarnaise sauces, as well as for deglazing white meats.
This vinegar is obtained exclusively by the biological process of double fermentation, alcoholic and acetic and liquids of agricultural origin. It is produced from DO Jerez-Xérès-Sherry wine aged for a minimum of 2 years in oak barrels.
With delicate or bland salads, fried eggs, cabbage and red meats.
Orléans red wine vinegar is a refined product with deep, subtle aromas. Selected for you by Le Delas Rungis, this oak-aged vinegar adds a touch of acidity and complexity to your sauces, marinades and vinaigrettes. It goes perfectly with grilled meats, roasted vegetables or mixed salads, and can also enhance mature cheese dishes or preparations based on foie gras.
Certified IGP, this balsamic vinegar is characterized by its sweet and sour flavor, intense color and slightly thick texture. It is very popular for all seasonings.
Sweet, colorful and powerful on the palate, balsamic vinegar is very popular in vinaigrette or as it is on steamed vegetables for example. It is also used to deglaze or flavor meat, fish or dessert dishes.
Made from apple cider from Normandy, cider vinegar is a sweet yet powerful vinegar that retains some apple accents in the aftertaste. Norman cider vinegar can be used to season salads - green, mixed or fruit -. It is also used to deglaze certain meats and sometimes replaces lemon in marinades.
Vinegar is obtained exclusively by the biological process of double fermentation, alcoholic and acetic, of liquids of agricultural origin. This vinegar is obtained from beet alcohol.
Vinegar is obtained exclusively by the biological process of double fermentation, alcoholic and acetic, of liquids of agricultural origin. This vinegar is obtained from French white wine.
With delicate or bland salads, fried eggs, cabbage and red meats
Based north of Orléans and stamped Master Vinaigrier since 1797, Martin Pouret defends the tradition of old-fashioned vinegar. This Norman Cider Vinegar is made in the Norman tradition from cider apples from the Normandy bocage.
It is ideal to accompany salads or to deglaze white meats.
For a fish or shellfish court-bouillon, chutney, fruit salad and mixed vegetable salads.
