Specialties of vinegars, verjus, Ximenez, Sherry | Le Delas
Specialties of vinegars, verjuice, kalamansi, Ximenez, Sherry...
This white balsamic condiment, crafted by Mussini, is made from white grape must and white wine vinegar. Milder and fruitier than traditional vinegar, it brings a delicately sweet and tangy touch to dishes. Its clear color makes it perfect for seasoning without altering the appearance of your creations—ideal for mixed salads, fish, seafood, grilled vegetables, and marinades.
Culinary uses:
Perfect for dressing salads without coloring, enhancing fish carpaccio, complementing shellfish, flavoring grilled vegetables, or creating mild marinades.
Storage and preparation advice:
► Store away from light and heat
► Close tightly after opening
► Use at room temperature to preserve aroma
Pedro Ximenez balsamic vinegar with a very dark mahogany color, with a tasty nose and very rich in nuances, it is extraordinarily aromatic, reminiscent of aging in oak barrels, and a harmonious set of aromas of dried fruits (hazelnut, fig, raisin, date...). On the palate it offers an astonishing and powerful sweet-and-sour balance particularly appreciated with meat, pasta, seasoning or strawberries. This vinegar is aged for 12 years in oak barrels.
Altiam Doux Fruité is a unique vinegar made from fir syrup after alcoholic fermentation and ageing in oak barrels. Its ruby colour and intense aromas of ripe fruit, mingled with the scents of fir and high mountains, make it ideal for enhancing salads and deglazing meats. Subtle and original, it can also be used to enhance sauces or vinaigrettes, and in desserts to balance sorbets or flavour fruit.
Only made with white wine vinegar and Burgundy honey, this vinegar can be used on many occasions: hot, cold, sweet or salty. Original and rich in taste, it enhances roasted fruits, salad seasoning or gives taste to tajines or meats cooked in a frying pan or wok.
As a substitute for balsamic vinegar in clear preparations, this Muscat vinegar is very aromatic but not very colourful. Its sweet and sour flavor is obtained by transforming Muscat wine into vinegar and aging for 15 years in oak barrels. Sweet and amber, clean and bright, its nose is intense, with notes of muscat wine and white flowers, it is extraordinarily aromatic, soft and balanced on the palate. It is very popular for seasonings, seafood salads in particular and for making sauces or reductions served with fish or seafood.
Seasoning condiment slightly syrupy, fruity, ideal for deglazing, reductions or marinades. This Cider vinegary is an alternative to cider vinegar, with 4.5 ° acidity, traditional acetic fermentation worked (Orleans method), in conical acacia trunk, then aged 2 years in barrels of 3 species (acacia, cherry and oak). The fruity taste of cider vinegary matches with salads, vegetables, fish and seafood. It can also be used to raise the acidity of a pommée for icing, a sauce or marinade. Its amber color does not mark the dishes.
Made from the emblematic Burgundy grape variety, Pinot Noir gives it fruity aromas and gentle acidity. This vinegar is ideal for spicing up your red meat sauces, enriching your vinaigrettes or deglazing white meats. It can also add a unique touch to your hollandaise and béarnaise sauce recipes.
With monkfish and seasoned with green salad.
With veal liver, to deglaze game, with a gizzard salad.
As a seasoning for grated carrots or a papaya/shrimp salad, to spice up a fruit salad.
With shrimp, avocado and crunchy vegetables.
Aged in oak barrels for 4 years, the white balsamic is both soft and powerful, very present in the mouth but invisible to the eye. Fruit of the mixture of white wine vinegar and white grape must, it acquires subtle and characteristic aromas throughout its ageing. It is often used in raw or fruit salads, it is also very practical for preserving the color of cooked vegetables, fish or shellfish. More surprisingly, it can be served with cheese or used in the preparation of cocktails.
Based north of Orléans and stamped Master Vinaigrier since 1797, Martin Pouret defends the tradition of old-fashioned vinegar, according to the Orléans process, which consists of transforming wine into vinegar by natural surface fermentation without any stirring. wine, or addition of ferments or other oxidation accelerators.
This vinegar, flavored with orange and grapefruit juice, will reveal its flavors when seasoning a seafood salad or with your fish.
Le Fringant Chardonnay, a true dandy of vinegars, is made from the Chardonnay grape, the emblem of Burgundy. Its maturing in oak barrels gives it incomparable freshness and pep. With 6% acidity, it is ideal for concocting hollandaise and béarnaise sauces, deglazing white meats or simply livening up a green salad. A must-have for fans of punchy cuisine!
Made according to the Orléans vinegar-making tradition, this vinegar is made from the finest French grape varieties and slowly fermented for three weeks in oak barrels, giving it a unique taste inherited from centuries-old know-how. Its nutty fragrance will sublimate your chicory salads with walnut kernels and Roquefort crumbs.
This fig balsamic is the result of a Greek recipe. It is made from must of dried figs and grape vinegar, aged for 5 years in oak barrels, for a more woody flavor and fruity notes. It has low acidity and a silky texture. It does not contain any additives or added sugar. It is a great flavor enhancer to incorporate into vinaigrettes, to deglaze duck breast, foie gras, to marinate meat (filet mignon, poultry fillet...) or fish, to accompany cheese... On the sweet side, it is an ingredient that enhances the flavor of strawberries, fruit salads...
This premium PGI Modena Balsamic Vinegar is usually used as is on braised or steamed vegetables, roasted or grilled meats, rice or potato salads, smoked salmon or fruit salads. Made from Lambrusco and Trebbiano grapes whose must is cooked and concentrated, it is aged for 8 years in oak barrels to develop very distinctive aromas.
This Balsamic Vinegar of Modena PGI is made from grape must of Lambrusco and Trebbiano grape varieties. Aged 4 years in oak barrels, it develops characteristic aromas that remain sweet. Ideal for making vinaigrettes and marinades, it can also be used as a condiment on poultry, fish, raw vegetables, grilled vegetables...
This traditional Basque vinegar is made from Basque cider (a traditional Basque drink made from apple juice in which the sugar has been fermented into alcohol of around 5°). To preserve its flavour, it is unfiltered and unpasteurised. It is also called Ozpina, which simply means vinegar in Basque. Very mild and delicate, it enhances your raw vegetables, salads, white beans, purées, preserves and marinades.
Made from Modena region wine vinegar and grape must cooked and concentrated, this true balsamic vinegar is a simple and tasty product prepared without coloring or caramel. Ideal with a good olive oil, it can also be used alone, on salads, raw vegetables or fish fries. Balsamic vinegar is a product that belongs to Modena's specialties and is therefore often used in the traditional cuisine of the region.
Le Sémillant is a vinegar created from apple cider, offering a sweet, slightly fruity flavour. It is often appreciated for its perfect balance between the acidity of the vinegar and the roundness of the cider. It lends itself well to vinaigrettes and light sauces, and can also be used to add a subtle touch of freshness to vegetable or fish dishes.
This exceptional condiment is characterized by a creamy, velvety texture and a sweet and sour flavor. It is produced from cooked and acetified grape must before being aged for 20 years in wooden barrels (oak, chestnut, cherry, ash, juniper, mulberry...). It perfectly complements all cold dishes and especially raw fish dishes, cheeses or desserts, especially those with red fruits or cream. It is sometimes served pure, as a digestive.
Based north of Orléans and stamped Master Vinaigrier since 1797, Martin Pouret defends the tradition of old-fashioned vinegar, according to the Orléans process, which consists of transforming wine into vinegar by natural surface fermentation without any stirring. wine, or addition of ferments or other oxidation accelerators.
A few drops of this nut flavored vinegar are enough to season your salads.
This Raspberry Vinaigre d'Orléans de Vin Blanc à la Framboise is made using a traditional method dating back to 1797, using wines from the main French wine-growing regions and a slow three-week fermentation in oak barrels. The result is a unique taste, the heritage of Martin Pouret's centuries-old expertise. This exceptional vinegar, selected for you by Le Delas, adds a fruity, delicate touch to your dishes, ideal for enhancing salads, white meats and red fruit desserts.
Made with Burgundy blackcurrant pulp, with a characteristic taste, this vinegar can be used on many occasions: hot, cold, sweet or salty. Original and high in flavor, it enhances fruit salads, is perfect to deglaze carrots, peaches, pears, apples... and goes very well with poultry or snails.
This white balsamic condiment is characterized by its subtle aroma and its limpid and transparent appearance. Widely used in light-colored preparations that it does not distort, it brings in a few drops a sweet and sour touch to many preparations: salads, white meats, fish, sauces...
This creamy condiment with the intensely fruity notes typical of oranges is made from white wine vinegar infused with orange zest, orange juice, a little sugar and pectin, with no additives or preservatives. It adds fruity notes to your sweet and savoury dishes and salads, and can also be used as a garnish or deglazing.
Very soft on the palate, this exceptional sherry vinegar aged for two years in wooden barrels reveals complex aromas, in particular flavors of wild fruits. Generally used in gourmet cuisine, to season raw vegetables, it can also be sold in delicatessens.
With 45% mango pulp from Reunion Island, this white wine vinegar is ideal for deglazing all meats and brings an exotic and original touch to all dishes, salted (grilled pork fillets, tagines...) or sweetened (roasted fruit, fruits salad…)
Made from natural sweet Banyuls, a powerful and aromatic wine grown in terraces on the slopes of the Pyrenees overlooking the Mediterranean sea, this Banyuls vinegar reveals complex aromas. After 4 years of aging in vinegar, Banyuls vinegar is acetified using a traditional method, then matured in barrels for 12 months. Powerful, it must be carefully dosed when used as a seasoning, it can also be used for deglazing. Once caramelized, it emphasizes very well red fruits or vanilla ice cream.
This exceptional vinegar is aged 25 years in oak barrels, which gives it an intense mahogany color, a bittersweet flavor and a higher density, more honeyed and enveloping.
This dark mahogany-coloured sherry vinegar is the result of carefully controlled ageing in oak casks for at least two years, using the traditional method. On the nose, it is deeply aromatic, with subtle notes of oak and old wine. On the palate, it stands out for its smoothness, perfect balance and great length. A condiment with character, ideal for enhancing pickles, sauces, deglazes, marinades and seasonings. Available in 750ml.
Condiment based on the best vinegars of wine and must of the estate, worked in oak barrels according to the specific "Solera" method. Especially recommended with meat roasts, fresh cheeses and creamy vegetables.
Condiment made with Cabernet Sauvignon vinegar and concentrated must of Merlot grapes, aged in oak barrels for a minimum of 3 years.
Condiment made with Pinot Gris vinegar and concentrated must of white grapes from the estate vineyards. Aged in oak barrels, it develops a delicate sweet note and an intense taste with fruity aromas. Excellent ingredient for sauces, salad dressings and recipes such as sweet and sour onions, zucchini, peppers or cauliflower.
Its dark mahogany colour bears witness to its patient ageing in oak casks for a minimum of two years, using the traditional method. The nose is richly aromatic, with subtle notes of oak and old wine. On the palate, it is seductive with its smoothness, balance and long finish. A condiment with character, ideal for enriching pickles, sauces, deglazes, marinades and seasonings. Available in 250ml.
This Orléans vinegar made from Chardonnay grapes is produced using the traditional Orléans process, which is the conjunction between the terroir, the air and the weather. A unique process: traditional Orleans production. The transformation of wine into vinegar is done by natural surface fermentation without stirring the wine or adding ferments. The wine, protected from light in the "vessels", oak barrels with a capacity of 240 litres, will slowly transform at a constant temperature of 30°C.
Kalamansi probably comes from a cross between tangerine and kumquat. Hence its palette of flavors. Kalamansi is as sweet as yellow lemon, as acidic as green, bitter as pink grapefruit, and in addition to a taste of passion fruit.
Kalios balsamic vinegar with petimezi is 100% natural, prepared from grape molasses aged 3 years in oak barrels.
It is without additives and without added sugar, light in acidity and velvety in the mouth. You will appreciate its notes of honey and quince, ideal for enhancing salads, grilled vegetables and homemade vinaigrettes.
Thanks to several adjustments in the production process, such as the choice of grape varieties and the reduction in copper, this verjuice is clearer and more limpid. An ancient natural alternative to lemon juice, much used in the Middle Ages, verjuice is a tart green grape juice made from grapes that have failed to ripen at the end of the harvest. It is perfect for a shallot sauce (fry two shallots in olive oil and deglaze with 10cl of verjuice), a vinaigrette (mix 5g mustard, 5cl verjuice, 20cl oil, salt and pepper) or even as a refreshing drink (5cl verjuice to 15cl sparkling water).
One of La Vinaigrerie's favourites, Baume de Bourgogne harmoniously combines red balsamic condiment with a maceration of blackcurrant and raspberry pulp. On the palate, it reveals an initial sweetness and fruity sweetness, followed by tangy notes. Ideal for deglazing duck breast, white meat or poultry liver. It also goes well with fruit salads and drinks.