This red wine vinegar from France by Maille adds a refreshing twist to salad dressings, and works particularly well with pan-seared liver or lamb. This vinegar also deserves a place in the dessert category – it tastes wonderful drizzled over vanilla ice cream or stirred into a berry compote. An insider’s kitchen tip – use when deglazing a cooking pan.
MAILLE TIP: “Perfect with pan-seared liver or lamb” (try it with our NZ Baby Lamb Rack!)
Red and white wine vinegar are more everyday vinegar. They are good for salad dressings and marinades.
- Red wine vinegar is best used with heartier flavors and foods, like beef, pork, lamb and vegetables.
- Keep it at a cool, not humid place, out of heat and sunlight