Specialties of vinegars, verjus, Ximenez, Sherry | Le Delas
Specialties of vinegars, verjuice, kalamansi, Ximenez, Sherry...
Cette spécialité propose un mélange équilibré de senteurs et de saveurs, entre l'arôme de truffe et la saveur de mure apportée par le vinaigre balsamique de Modène. Produit artisanal élevé en fûts de chêne précieux, il est 100% naturel, sans colorant, épaississant, conservateur ni caramel. Sa couleur est d'un noir profond, brillant, avec des reflets grenat en surface. Son arôme est dominé par le parfum des truffes, avec des notes terreuses, mais fruitées. Sa texture veloutée lui permet d'accompagner les plats à base d'œuf, de viande grillée ou rôtie, les crêpes, pâtisseries salées, canapés, amuse-gueules, ou encore plateaux de fromages.
Son élégante bouteille de verre trouve également sa place en épicerie fine.
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.
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 12 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.
With monkfish and seasoned with green salad.
With veal liver, to deglaze game, with a gizzard salad.
With langoustines, raw fish (in marinade or seasoning).
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.
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 IGP 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 IGP 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 artisanal Sagarno vinegar is made from a kind of Basque cider, Sagarno (a traditional Basque drink made from apple juice in which the sugar has been fermented into an alcohol of around 5°). For a preserved flavor, it is unfiltered and unpasteurized. It is also called Ozpina, which simply means vinegar in Basque. Very soft and delicate, it sublimates 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.
Malabar white pepper, originally from India, is the oldest known pepper and offers a unique taste with hints of resin and tangerine, which lingers on the palate for a long time. It is particularly appreciated with seafood but also goes well with white meats. Versatile, it can also be used to add a spicy touch to your fruit or chocolate-based desserts.
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.
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 goes well with veal liver and will deglaze white meats. It will also reveal the scent of strawberries.
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...
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.
Sopraffino, whose name means "very great finesse", is an exceptional condiment based on raw must of Cabernet Sauvignon, Raboso and Merlot grapes. After a first natural concentration of 6 years in oak barrels, it undergoes a second concentration of another 6 years in barrels of different species such as chestnut, cherry, oak and mulberry. Each year, a mixture of fresh acetified must is added by transfer in different species barrels to impregnate the different wood flavors. Its high density brings a very enveloping sensation in the mouth, complemented by a well perceived acidity, contributing to the prolonged persistence of aromas. The production of Sopraffino differs from that of balsamic vinegar of Modena by the addition to white wine vinegar of raw white grape must, instead of cooked must. Excellent for dishes such as roasts and game, but also soups and risottos, it brings a special spicy note to the finest dishes.
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.
The dark mahogany color of this sherry vinegar aged for at least 2 years in oak barrels reveals great aromatic richness on the nose with notes of oak and old wines. Soft and balanced, it is long in the mouth.
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.
This is a yuzu vinegar to drink, with rich taste, made with pure yuzu juice from Tokushima, Japanese pure apple vinegar, honey, and groundwater from the northern part of the Hiroshima Prefecture.
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.
Back to nature with verjuice, widely used in the Middle Ages, a tangy green grape juice made at the end of the harvest with grappillons that had not been able to ripen. An alternative to lemon juice, it is perfect for a shallot sauce (brown two shallots in olive oil and deglaze with 10 cl of verjuice), in vinaigrette (5g of mustard, 5cl of verjuice, 20cl of oil, salt, pepper) or as a refreshing drink (15cl of sparkling water and 5cl of verjuice).