Vinegar

1.The tasting of the vinegar, just like that of the wine, starts with the observation. Brightness, limpidity, dress and legs are evaluated at the time of this stage. 2. Direct smell is done by nasal way. It is necessary to exceed the first unpleasant approach, because very acid, to discover varied perfumes: red fruits, citrus fruits, spices, butter, honey... 3. In mouth, "the acid attack" of the vinegar is the first feeling. Then, the (...)

The Mustard

That it is presented in the form of grains or paste, mustard is always evaluated initially according to its aspect and its texture. 1. The pallet of the colors is very vast since it can go from the pale or purple yellow while passing by chestnut and the red. The range of textures is, it also, very wide, since one meets granulous and compact mustards as well that consistent and creamy mustards. 2. To the nose, mustard brings some surprises, (...)

Related Section(s) :

Certification

Security and tracability

Research and Development