Ómós Guide To Vinegar

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2	Ómós Guide To Vinegar
3	Vinegar Variety	Brand	Use	Ingreidient	Fermentation method	Age	Cost	Origin	Source
4	Apple Cider Vinegar	Con Trass	Apple cider reduction, finishing sauces, pickling. Try making a AC reduction by reducing 1L to 100ml. Add a tbs to you finishes sauces. Another great way of using apple cider is by adding a splash to sauteed potatoes or hash after frying.	100 organic apples	Pure raw, unfiltered and unpasteurised	3 years	8.90- 500ml	Tipperary, Ireland	https://sheridanscheesemongers.com/product/con-traas-irish-apple-cider-vinegar/
5	Red Wine	O- Med	Marinating fish, pickles, meat Carpaccio, reductions.	Cabernet Sauvignon grapes	Organically grown grapes are used to make this red wine vinegar. They produce a wide range of vinegars, worth exploring.	Aged in French oak barrels	€10. 50 - 500ml	Granada Spain.	https://www.omedoil.com/en/13-vinegar
6	Red wine	Gegenbauer	These Austrian vinegars are quite special. I was introduced to them by Head chef of Restaurant Frantzen in Stockholm. They range from staples like red and white vinegars made using Austrian grape varieties, to flavours of sweet fig, lemongrass, date, and and extraordinary malt vinegar here.	Blaufrankish grapes	The Gegenbauer house vinegars are made using a revived traditional process, with several cultures of vinegar bacteria developing the aroma.	1-10 years	€16- 30- 250ml	Austria.	https://www.gegenbauer.at/shop/essig/weinessige/blaufränkisch-auslese-rotweinessig,-250-ml-detail
7	White Wine	Forvm	Finishing Vinegar. Forvm Chardonnay vinegar has somewhat of a cult following. I’ve asked a bunch of chefs what their favourite white wine vinegar is and Forvm is named time and time again. The vinegar contains 30% grape juice which gives it a sweeter, more rounded flavour than most vinegars. It's almost a white balsamic. For this reason, it is predominantly used as a finishing vinegar, and not as a pickling vinegar. Sam Kindillon, head chef at Ora in Berlin, states that “it is a great vinegar for finishing sauces with.” Although, all manners of wine vinegar can be sourced through Orléans, the dry, highly acidic red and white vinegars, are fantastic for reductions, deglazing, dressings and finishing dishes with. In contrast to the Spanish Forvm vinegar, these will not impart sweetness to your dish.	Chardonnay grapes	Solera (aged in oak barrels with a little vinegar from the previous year)	8 years in solera	16-18- 500ml	Pénedès, Catalonia, Spain	https://www.terroirs.ie/forvm chardonnay vinegar terroirs dublin
8	Neutral red and white	Orléans Vinegar	Orléans is the home of vinegar and for a reason. Back during the medieval periods wines, were shipped to Paris, and would be transported through the city of Orléans, located on the Loire River. Négociaton or Piquers Jureurs, positioned themselves here, and soon the city became a major trading point for wine distribution in Europe. As wines were deposited, sorted and then shipped through out the world, naturally, many wines, failed to meet the high standards expected, and would be left to turn to vinegar. Although by then, France had a tradition of making vinegar, they were typically made with low quality wine. Orléans, in contrast was witnessing mass importation of some of France's best wines, that had only just failed to survive the inspction of the Piquers. As a result, the Orléans method of making vinegar is entirely unique. The vinegar houses are laden with wild yeasts, which bring unqiue character to their vinegar.	Cabernet, Pinot, Chardonnay, Merlot.	3 week fermentation in oak	1 year in oak	6.50 euro	Orléans, France.	https://www.terroirs.ie/martin-pouret%20vinaigre%20de%20vin%20rouge%20terroirs%20dublin
9	Black Rice	YOKOI BLACK VINEGAR	Black vinegar, brings insane depth to dishes.It carries a similar depth to Balsamic, but with a very different flavour. Its great stir fries, reductions, and seasoning vegetables, like shiitake mushrooms.	Black rice sake.	Made using unpolished rice and wheat which is fermented at 45c. The Ma-Kurozu needs to be treated carefully and with a craftsman's eye. It is stirred manually most days for almost 3 years.	3 years	22 euro	Nachikatsuura, Higashimuro District, Wakayama, Japan.	https://www.sushisushi.co.uk/collections/sushi-vinegar/products/yokoi-black-vinegar-kurozu
10	White rice Vinegar	IIO JOZO PREMIUM RICE VINEGAR	The premium version of Fujisu rice vinegar has a more rounded, gentle aroma and flavour, and lots more umami. It is light yet very rich and is designed to finish foods at low, no, or quick heating and to garnish foods at the table. Add a few spoons to fresh tomatoes, berries, and citrus to macerate them and help preserve their colours. Use it to make sushi rice, salad dressings, and sunomono vinegared dishes. Splash it on grilled fish and meats, sweet roasted vegetables, and fried foods. Use it to deglaze pans and lighten gravies. It is a good substitute for the tang of light, umami-rich cultured dairy products like creme fraiche, yoghurt, buttermilk, and sour cream when trying to avoid animal-based foods. This is a good rice vinegar to have in a cruet on the table for drizzling on all kinds of foods.	Red rice sake.	-Pesticide free rice. -Static fermentation method -As much as 200g of rice is used for each liter of Fujisu, which is five times the amount required by JAS, the industrial standard in Japan.	1-10 years	22-24 euro	Miyazu, Kyoto Prefecture	https://www.sushisushi.co.uk/products/iio-jozo-premium-rice-vinegar-1-8l
11	White rice vinegar	Murayama Zosu, Chidori Vinegar	The traditional vinegar used by chefs in Kyoto, made using white rice sake. Slow maturation. Its mellow, and has mild acidity. My Canadian friend Jules who works at Ernst in Berlin, as Sous chef states “Since the acidity is very light and flavour is subtle, we use it for most of our quick pickles or marinades, as to not denaturalise the flavour of the product. Like marinated mackerel.” - Adding a vinegar with high acidity to something lack mackerel will instantly cook the fish. A lighter vinegar will enhance flavour while maintaining texture.	White rice sake	unknown	unknown	45 euro - 900ml	Kyoto Prefecture.	https://www.kioko.fr/en/products/murayama-zosu-vinaigre-de-riz-nature
12	Red Rice Vinegar	IIO JOZO	Made using red rice sake. Due to its natural sweetness, sugar has not been used in its production, likewise this natural sweetness makes it a perfect addition to sushi and makes a great marinade. Chef Takashi from 1 Michelin star restaurant Miyazaki in Co. Cork, uses red rice to season his sushi rice.	Red rice sake.	-Pesticide free rice. -Static fermentation method -As much as 200g of rice is used for each liter of Fujisu, which is five times the amount required by JAS, the industrial standard in Japan.	10 years	25 euro - 360 ml	Miyazu, Kyoto Prefecture	https://www.sushisushi.co.uk/collections/sushi-vinegar/products/iio-jozo-akasu-temaki-vinegar-360ml
13	Sherry	Valdespino Sherry Vinegar	The Valdespino house, have been making Sherry for over 6 centuries. Valdespino Sherry vinegar is a carefully balanced blend of older and younger vinegars, which means it’s balanced, and not too overwhelming or costly. The result is mildly sweet and complex, with amazing depth of flavour. Dark amber colour with intense oak and Oloroso Sherry aromas. Its a great addition to sauces, deglaze roasting tins after cooking milk, and as typically done in Spain, used to season gazpacho.	Palomino grapes	-Blended in the solera system (as seen with Forvm) and barrel-fermented and aged. -Indigenous yeast -20 years in old American oak.		9.50 euro	Jerez, Andalucia, Spain.	https://www.terroirs.ie/catalogsearch/result/?q=vinegar
14	Apple Balsamic	High Bank Orchard	From speaking to a number of chefs in Ireland, this apple balsamic seems to be revered. Upon tasting, its not dissimilar to Balsamic de Modena, with noticeable more fruit and higher tanins. Chef Takashi from 1 Michelin star restaurant Miyazaki in Co. Cork, tells me he blends apple balsamic with Japanese red vinegar, to season his sushi rice. Very cool!	Single Estate Apples	Organic, Raw, Unpasteurized & Unfiltered	3 years	9.90 euro	Ireland, Co. Kilkenny	https://highbankorchards.com/shop/organic-balsamic-cider-vinegar-with-wild-mother
15	Pickling Vinegar	Champagne Vinegar or other lightly coloured vinegars at 5% acidity.	I typically use white wine vinegar for pickling. The light colour, means produce doesn't discolour (like elderflower) and imparts a neutral flavour. Apple cider, which arguably has more depth in flavour, can also be used to pickle food, but may cause produce to brown (not always a negative).	-		-	5 euro a Litre
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