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The subtle aroma and lightly acid qualities, never dominant, make tangy vinaigrettes for lobster or rabbit salads, delicate marinades for fine meats to be chargrilled, such as chicken, turkey or quail, etc., escabeches of white fish, like monkfish or skate, which do not alter the colour of the fish or change its taste, and for traditional salads, but with a slightly different emphasis. White vinegar was already being used in medieval Catalan cooking for the most delicate sweet-and-sour sauces. It is essential for anchovies with vinegar or for other marinated fish, such as seviche. Also used as a basis for vegetable preserves and pickles.


This vinegar is easy to use in the modern style of cooking, for marinades, escabeches and salads.


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