Balsamic Vinegar from Modena

Unique Italian speciality, produced exclusively made in the region of Modena. Made from Trebiano grape variety and concentrated and cooked grape must, its taste is very aromatic and extremely sweet.
It goes perfectly well with olive oil for any Mediterranean type seasoning. It can also accompany marvellously meats and also, quite originally, certain cheeses like Parmesan, or also fresh strawberries, and even vanilla ice cream.


Recipe(s):

Chardonnay Vinegar

Brillant vinegar, very soft, fruity and wooded. It will emphasize in particular your dishes on base of fish and seafoods, it will be ideal to realize amazing “sauces au beurre blanc”


Cider Vinegar from Normandy

This vinegar is exclusively made from Normandy Cider, doubtless the most reknowned cider in Europe, which brings this particular apple flavour. Its digestive qualities made it the best vinegar for any type of seasonning, or also with chicken or for fish.


Recipe(s):

Honey Cider Vinegar

The addition of honey aroma pleasantly completes the cider vinegar, by giving it a sweetness which is perfect for discrete seasonings. This mild mixture has digestive and toning virtues. Its fruity and sweetness are advised with the chicory salads, and for the cooking of meats in sauce.


Merlot Vinegar

Soft vinegar. Its aromas remind red fruits such as blueberries, blackberries and blackcurrant. It will be perfect to accompany your salads and deglaze your red meats.


Provence Herbs White Wine Vinegar

On the basis of a white wine vinegar, a bouquet of sage, thyme, and rosemary spreads naturally its Provençal fragrances.
It is the ideal vinegar for summer salads with tomatoes, olives or tuna. It goes naturally well with olive oil.


Recipe(s):

Raspberry Red Wine

It became a classic product allying the tannic strength of red wine vinegar to the fruity sweetness of the raspberry. The use of a pure raspberry juice guarantees the nature of the taste. This vinegar agrees in seasoning of mixed salad, including fruit salads, and is also used for deglazing calf’s liver, duck steaklets or gizzards.


Raspberry Reims Champagne Vinegar

It is a classic product allying the acidity and the woody notes of the Reims Champagne vinegar to the fruity sweetness of the raspberry juice. The use of the raspberry juice guarantees a product of high quality. This vinegar agrees in seasoning for mixed salad, including fruit salads, and for deglazing of calf’s livers, duck breasts or gizzards


Raspberry Reims Vinegar

It became a classic product allying the acidity and the woody notes of Reims Champagne vinegar to the fruity sweetness of the raspberry juice. The use of raspberry juice guarantees a product of high quality. This vinegar agrees in seasoning of mixed salads, including fruit salads, and is also used for deglazing veal’s liver, duck steaklets or gizzards.


Recipe(s):

Red Wine Vinegar aged 12 months in oak barrels

Produced with wines selected for the amplitude of their bouquet and their ruby colour, the red wine vinegar is aged during 12 months in oak barrels in our wine cellars, to acquire the curvature and the woody notes which characterize it.
Its full ample bouquet adds flavour to salads, meats and desserts.


Reims Vinegar aged 12 months in oak barrels

The Reims Champagne Vinegar is a great speciality of the Clovis range made with "vins de dégorgement" from Champagne wines. Aged in oak barrels, its unique smoothness and its full wooded bouquet make it an exceptional product on the market.
It is appropriate for all types of seasonings, vinaigrettes and sauces.


Recipe(s):

Sherry Vinegar "Reserva"

This Sherry vinegar Reserva vintage, comes from the slow transformation in oak barrels of wines from Sherry province in the South of Andalusia in Spain. Its smell reminds us of cooked wines and dry wood. This vinegar is powerful with a taste of walnut and Madeira.
He is very nice with walnut oil for the mixed salads. It is also ideal for deglazing veal’s liver or for white meat sauces.


Recipe(s):

Vinegar and Dried Plum pulp

May be used like a classic vinegar for seasoning, deglazing,... Ideal to deglaze a filet mignon, fried foie gras, duck, game, but also seasoning for mixed salads and very original on vanilla ice cream.


Vinegar and Mango pulp

Elaborated with some real mango pulp, this vinegar with the brillant yellow color, made get married the acidity of the vinegar and the sweetness of mango.
May be used like a classic vinegar for seasoning, deglazing,... Ideal in salads with shrimp, crab, chicken, deglazing of stir fried vegetables, white meat, on carpaccio of scallops, papillote style fish dishes. May be used for dipping sauces with cream cheese, or cream.


Vinegar and Pulp of Tomato, Pepper espelette Pimento

May be used like a classic vinegar for seasoning, deglazing for white meat,... Ideal on a tomato mozzarella salad, as seasoning for raw vegetables, or salads with goat’s cheese, cured ham.


Vinegar and Raspberry pulp

May be used like a traditional vinegar for seasoning in salads with gizzards, deglazing calf’s liver, fried foie gras, duck breast, ...
May also be used to make some shallot marinades, or can be very original on a vanilla ice cream or in fruit salad or on melon.


   

Triman