Rice & Verbena Vinegar

Regular price $30.00

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From the rice fields of the Camargue to a barrel scented with verbena. Le Paulmier makes this artisanal Rice & Verbena Vinegar through the alcoholic and acetic fermentation of Camargue rice, acetifies it in wood, then macerates it in barrels with verbena, which lends it citrus and peppery notes. Rich and complex, unpasteurized and without added sulfites, it is a distinctive condiment. Add a few drops to oysters or a scallop carpaccio, or to a delicate vinaigrette for cucumber and fennel.

Volume
350ml - 11.8fl. oz.
Packaging
Glass bottle with pourer
Origin
Pays d'Auge, Normandy, France
Ingredients
Rice (Camargue) • Verbena.

Unpasteurized. No added sulfites.
Allergens
No allergens declared by the maker

Tasting profile

  • NotesCitrus, peppery
  • Best forDressings, marinades
  • FeaturesCamargue rice, acetified in wood · Macerated with verbena in barrels

How to use it

  1. A few drops over oysters, a sea bream ceviche or a scallop carpaccio.
  2. In a delicate vinaigrette for cucumber, fennel or a rice salad.
  3. To deglaze a pan of white fish or shrimp.
  4. Over a fruit salad or strawberries for a surprising touch.
  5. In a marinade or an Asian-style dressing for fish and vegetables.

Recipe idea

Scallop Carpaccio with Verbena Vinegar

Serves 4 · 15 min + 15 min freezing

See the recipe →

Pairs well with

The maker

Le Paulmier

Montreuil-la-Cambe (61)
Normandy

Apples ripen, fall, and ferment, and in Normandy, time turns the orchard into vinegar.

Meet the maker →