BRIARFORD INC. - VINEGARS

YOUR CANADIAN IMPORTER OF SPECIALTY INGREDIENTS & GOURMET FOODS !

From Sour Wine to Vinegar...

The “sour wine” of which the Ancients speak nourishes the little history of humanity. We know that vinegar was made more than 5000 years ago in Egypt and Mesopotamia and we know that mixed with water it was the drink of the legionnaires.

However, FRENCH PANTRY had to wait until the 19th century and Pasteur's work on micro-organisms to understand the phenomenon of acetification: the acetic bacteria which, in the presence of air, fixes the oxygen in the air on alcohol and turns it into vinegar.

Vinegar does not contain alcohol. The percentage indicated on the bottle corresponds to the measurement of acidity and the acidity percentage of wine vinegar is 6 to 7% while cider vinegar is displayed at 5%.

The production of vinegar is a natural process which can be summed up in a few steps, alcoholic fermentation, acetic fermentation, and all under careful control.

The raw materials are chosen with the greatest attention: they are what first and foremost make a vinegar great.

FRENCH PANTRY vinegars are the result of a natural fermentation, it is a bacteria “Mycoderma Aceti” which will transform the alcohol contained in the wine or cider into vinegar.

We have chosen fermentation in an submerged environment which allows the vinegar to retain all the flavor of the wine used.

Filtration, storage and packaging are subject to very strict rules guaranteeing optimal preservation of the vinegars.

In order to define the best aromatic profiles, FRENCH PANTRY Research & Development team works on taste agreements and harmonies.

Alcohol

For the manufacture of alcohol vinegar, FRENCH PANTRY mainly use pure beet alcohol generally from France, as well as cereal alcohol (corn, wheat, etc.) and sugar cane.

Originally, spirit vinegar was used for preserves but today its uses are much more varied since it is now adopted as a cleaning product!

Wine vinegar

Red wines
White wines

These two wine vinegars are traditional vinegars, whose acidity percentage should not be less than 6% (it is generally 6-7%).

Cider vinegar

Normandy cider

Normandy cider is a PGI, Geographically Protected Indication, and therefore always comes from Normandy.

Cider from all sources

As its name suggests, this cider can come from anywhere, unlike Normandy Cider.

Refined vinegar (minimum 2 months)

The difference between a matured vinegar and an aged vinegar is the time they spend in oak barrels. Thus, a matured vinegar spends at least two months in barrels to be refined.

Vinegar aged in oak barrels (minimum 1 year)

An aged vinegar is a vinegar that has spent at least one year in oak barrels. For example, Reims vinegar, which is a trademark registered by FRENCH PANTRY, is a Champagne-Ardenne vinegar aged for twelve months in oak barrels.

Vinegars from varietal wines (Merlot, Chardonnay)

Flavored vinegars

Just like mustards, vinegars can be flavored in different ways by: always natural sweet (raspberry, fig, etc.) or salty (shallot, walnut, etc.) flavorings, by sweetened concentrated juices (raspberry, grape, lemon, etc.) or salty. (shallot, etc.), by herbs and aromatic plants (herbes de Provence, tarragon, garlic, etc.) added by hand, as well as by fruit and vegetable purees (mango, tomato, pepper, etc.) for the “vinegars and pulp” specialties. ".

Protected designation vinegars

Reserva Sherry Vinegar (AOP)

The AOP, Protected Designation of Origin, is the European equivalent of the AOC (Controlled Designation of Origin). When a product is AOP certified, this means that all stages of manufacturing, production and processing take place in the same geographical area. In the case of sherry vinegar, it is produced in the south of Andalusia near Cádiz. This designation is a sign of a quality product, manufactured with recognized know-how and a very strong product/terroir link.
Sherry vinegar is one of those products that are imported from Spain. A Sherry vinegar called Reserva means that it has been aged in barrels for at least two years.

Young Sherry Vinegar (PDO)

Just like Reserva Sherry Vinegar, Young Sherry Vinegar is imported from Spain. The only difference is that this one is aged in barrels for six months.

Balsamic vinegar of Modena (PGI)

Balsamic vinegar of Modena is a Protected Geographical Indication. This means that manufacturing, production or processing takes place in a specific geographic area. In this case, Modena balsamic vinegar must be produced in the region of Modena and Reggio Emilia, Italy.

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