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If you are looking to put a little zest into your food, why try out our Lemon Vinegar. Regardless of the season, it is never too early or too late for a salad in our opinion. Our Lemon Vinegar has a slightly sharp, fresh flavour. Bitter sweet is a good description.
How is this best used?
It can be used to zest up a salad or dress a fish dish either on its own or as a dressing with Extra Virgin Olive Oil. Our first experiment was with a Gravadlax starter. A little of the vinegar drizzled over the fish provided a wonderful bitter sweet taste, perfectly complimenting the flavours of the cured fish. Other experiments included drizzling on goats cheese and salads of all denomination. It has led us to the conclusion that this is a tremendously versatile fruit vinegar of extremely high quality.
Anything else I should know?
If you are to make a dressing using an olive oil, use a light and gentle oil only such as our Villa Montalbano Extra Virgin Olive from Tuscany. It will be less likely to over power the Lemon Vinegar and confuse the flavours. If you like this Lemon Vinegar we recommend you try some of our other local fruit vinegars also.
How is this made?
Though obviously the fruit in this vinegar is not grown on Dalchonzie Fruit Farm in Perthshire that Barbara farmed with her husband, David this vinegar has all the hallmarks of Barbara's other traditionally made fruit vinegar. We trust that David still follows Barbara's recipe to the letter, certainly we know that the same clean fruit tasting vinegar is brought to us! Like their other vinegars this is made from a simple infusion of fruit, sugar and malt vinegar. Thanks to the preservative qualities of the vinegar and sugar the fruit flavour doesn't need to be sullied with chemical preservatives or additions.