They are produced by the Schützenbach Method, thus managing to maintain the original flavour of the grape as well as a very pleasant acidity on the palate.
Vinegar Chardonnay - Artisan vinegar produced from an excellent white wine Chardonnay. Perfect for marinating fish, pickles, fish Carpaccio, vegetables and salads.
Varietygrapes: Chardonnay grapes
Acidity: 6º
Origin of grapes: Lérida, Spain
Ellaboration: Aged 12 months in French oak barrels, method Schützenbach.
Tasting Notes: Characterised by a soft acidity. Only alcohol is transformed into acid while the other aromatic compounds are preserved in the vinegar, thanks to the Schützenbach method. Natural product, so it could produce a natural sediment.
Cava Vinegar - Especially good in salad dressings. It is also used to make marinades for light proteins such as chicken and fish. Try it in place of Champagne vinegar recipes.
Variety grapes: Macabeo, Xarello and Parellada grapes.
Origin of grapes: Lerida, Spain
Ellaboration: Schützenbach Method
Tasting Notes: O-Med Cava is a savoury vinegar is made of the classic trio of grape varieties for Cava making. The mix produces a dry, delicate and fresh white vinegar that preserves the fruity bouquet characteristic of the wines used.
Cider Vinegar - Use it for marinades, sauces, and pickling. It pairs especially well with pork and winter vegetable dishes. Use this vinegar to elevate your garden vegetable pickles. Apple Ice Cream anyone?
Apple varieties: Granny Smith and Golden
Acidity: 5º
Origin of Fruit: Lérida, Spain
Ellaboration: Method Schützenbach
Tasting Notes: Made from the juice squeezed from perfectly ripe apples, O-Med apple cider vinegar combines the best of the aroma of freshly cut apples with the tartness of a northern Spanish cider. The acidity is smoother than wine based vinegars with well-balanced sweet notes.
Cabernet Sauvignon Vinegar - Artisan vinegar produced from an excellent Cabernet Sauvignon Wine. Perfect for marinating fish, pickles, meat Carpaccio, reductions.
Variety grapes: Cabernet Sauvignon
Acidity: 6º
Origin of grapes: Lérida, Spain
Ellaboration: Aged 12 months in French oak barrels, method Schützenbach
Tasting Notes: Intense deep purple colour, smooth acidity and well rounded fruity flavour with noticeable hints of fine oak
Moscatel Vinegar - Use this vinegar to upgrade salads or white meat braises. Also extraordinary if you are following the new trend of using vinegars in cocktails.
Variety grapes: Moscatel
Acidity: 6º
Origin of grapes: Lérida, Spain
Ellaboration: Method Schützenbach
Tasting Notes: Made from traditional Mediterranean Moscatel grapes, this vinegar speaks to the attributes of the grape itself. You will notice floral hints on the bouquet. It has overtones of honey, peach, and other stone fruits.
Pedro Ximénez Vinegar - Drizzle on ice cream or try in place of balsamic.
Variety grapes: 100% Pedro Ximénez
Acidity: 7º
Origin of grapes: Córdoba, Spain
Ellaboration: Aged in American oak casks, method Solera
Tasting Notes: O-Med Pedro Ximénez tastes of sun/ripened raisins. After a careful aging process in American oak casks, we obtain a perfectly balanced vinegar wit a slight sweetness.
Rosé Vinegar - It's the perfect ingredient for savoury dishes and salads with cheese. Think asparagus, leeks, mushrooms and ripe tomatoes with blue cheese or chevre. Don't miss Oysters dressed with this vinegar.
Variety grapes: Trepat
Acidity: 6º
Origin of grapes: Lérida, Spain
Ellaboration: Method Schützenbach
Tasting Notes: We use the Spanish red grape, trepat to produce an outstanding rosé vinegar. this delicate blend of flavours crates a vinegar that is smooth and fresh, with bittersweet and hints of red berries.
Sherry Vinegar - Ideal for salad dressings and marinades.
Variety grapes: Sherry Vinegar
Acidity: 7º
Origin of grapes: Jerez, Spain
Ellaboration: Aged in American oak casks, method Solera
Tasting Notes: O-Med Jerez vinegar is made from the selection of the best wines in Jerez. After aging in American oak barrels we obtain a vinegar distinct in colour, taste and aroma.
O-Med Yuzu Vinegar - Stimulating aroma to aromatic herbs.
Yuzu has lower acidity and more stimulating aromatics than our western citrus. It can achieve success in almost any application, yuzu olive oil brings out the natural flavors beautifully. The citric acidity means that yuzu works in similar scenarios to orange, lime and lemon. It is an integral part of Japanese Ponzu sauce.
