Vermont Quince Company’s addictively tangy quince-infused vinegar is a treat to the eye as well as the palate. Its trademark rosy hue shines brightly, whether seen beside a cruet of salad oil, waiting to dress a salad of tender greens, or by the bar, beckoning for a quick splash into a refreshing summer beverage. The word vinegar comes from the Latin vinum (wine) and acer (sour), which quite literally describes how vinegar happens-- the sourness of vinegar is caused by acetic acid, the product of fermentation. Ripe local quince is infused into a quality white wine vinegar, then the flavor is heightened with a touch of organic sugar, playing sour against sweet - a ready-made taste template for green, nutty, peppery, or herbal notes (as in a salad or specialty cocktail).
In the beverage department, this vinegar is an excellent choice in preparing sours, shrubs, and switchels. A mild, fruit-infused vinegar diluted with water and sweetened with honey has been enjoyed as a healthy and invigorating beverage for millennia and was used by Japanese samurai and Roman legionaries alike to ward off fatigue. Could it be a coincidence that the words “vigour” and “vinegar” sound so similar? Health claims aside, there is no doubt that vinegar beverages are refreshing and delicious, whether you’re concocting an adult drink with gin or whiskey, or spritzing up a “virgin” summer bracer with flavors like ginger, peppercorn (pink, green, or black), grapefruit, orange, strawberry, or rosemary. It could even put a new twist on a Bloody Mary!
Uniquely fruity and tangy when prepared in a vinaigrette, our Quince-Infused Vinegar is especially recommended for salads containing cheese crumbles, nuts, fruit, and/or seeds. It may also be used in place of lemon as the perfect finishing touch for roasted or grilled fish and vegetables; as an element in marinades; a brightener for sauces, or anywhere cider vinegar, wine vinegar, or balsamic vinegar are called for.