Volpaia Vinegars

Posted by Andrew Barrow, 9:43am 22/06/2007. Leave a comment

The issue of food and wine matching is one facet of the whole wine-thang that gets us really excited. There are almost as many pairing possibilities as there are recipes! Some matches work and, of course, many don't. It is an area we are keen to promote on the website and are collating various ideas to share. We offer a few deli products that we are keen to include too. One set of products that may have passed you by are a range of excellent wine vinegars. There are five in the Volpaia range that we sell, each retailing for £5.50 (25cl bottle). Each is a wine based vinegar flavoured with different combination of herbs and spices: Erbe Vinegar is flavoured with the likes of fennel, juniper, rosemary and thyme. Fiori is white wine vinegar aromatised with rose, marigold, borage, lavender, sage and bitter orange. Fresco Vinegar is infused with peppermint and green anise. Orto Vinegar is flavoured with parsley, celery, onion, garlic, bay and mustard seeds. Spezie sees cloves, nutmegs and black pepper infused in the vinegar. I'm still experimenting with the various culinary possibilities; the simplest being mixing a little vinegar with olive oil (which we also sell) for a dip or salad dressing. Pigeon in Erba di Volpaia was particularly tasty -

Pigeon in Erba di Volpaia Roast two pigeons in olive oil with garlic, fresh thyme and a pinch of cinnamon. Cook until well browned and leave to cool,. Bone them and slice the meat into narrow strips. One hour before serving cover them with Erbe di Volpaia, 2 finely sliced carrots, a medium onion in rings, 2 bay leaves and a few grains of black pepper. Stir well and leave to marinate. Serve with a fresh salad and plenty of bread.

For a wine suggestion to accompany try with Jaboulet Côtes du Rhône Parallèle 45 Blanc (£7.99). A new addition to our list with complex herby flavours that match beautifully with the myriad flavours in the food.

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