All of our vinegars provide specific flavours, allowing them to be used differently in the preparation of a variety of meals, hence the advantage of having several types at hand!
1. Red wine and white wine vinegars are mostly produced from wine made with red or white grapes, respectively.
2. White Wine Vinegar with Raspberry or Shallot Red Wine Vinegar is of course made similarly to white or red wine vinegar, with an extra step included after filtration in which flavour is added through juices, extracts, or natural aromas of fruit or spices.
3. As for cider vinegar, it is made from a different raw material: cider, made from apples.
4. Balsamic vinegar from Modena is required to be produced by boiling grape must from specfic varietals: this type of vinegar is protected by a geographical designation and a label of origin. Balsamic vinegar is not made from an alcoholic product, unlike wine and cider vinegars.
5. Any white balsamic with an acidity level lower than 6% cannot be labelled as “vinegar.” According to Canadian regulations, it is then designated as a “condiment”. It is produced from the same grape must as regular balsamic vinegar, and then filtered to make it crystal-clear. Thanks to its mildly sweet flavour, it can be used to create delicious, less tangy vinaigrettes!