Red Wine Vinegar
In 1728, Clement Chevallier planted the first large-scale cyder orchards in Suffolk. Clement nurtured his trees, then pressed and blended his apples, pioneering a new standard for British fine cyder. Almost 300 years on, we’re still producing unparalleled cyder at the original Aspall Cyder House.
The soft spicy aroma of this vinegar makes it an ideal accompaniment to richer dishes and pulses.
Fermented predominantly from Tempranillo grapes, Aspall Red Wine Vinegar has the great Rioja region running through its veins, both in its peppery nose and its hints of oak.
Add to rich and creamy puy lentils before serving to give a sharp acid balance.
Suitable for coeliacs, vegetarians & vegans. Sulphate free.
***Product travelled 404 miles to Glasgow warehouse and a further 143 miles to our Aberdeen based shop.
Out of stock