500 ML Bottle - Normandy
Parc De Moulin Apple Cider vinegar is a true "farm" product. Rene-Philippe starts with their excellent apple cider, which has been aged for a year, and places it in small oak barrels where it is allowed to acidic fermentation for at least 3 years.
The apple cider vinegar is only lightly filtered, leaving it cloudy and filled with apple particles, which gives it bushels of apple flavor. Of course, there are no added preservative. Unlike commercially processed apple cider vinegar, his vinegar has a depth of flavor and complexity that keep on giving long after the first taste.
About the Producer:
Historically, the farmers of Normandy produced Cider, Calvados, Pommeau - an aperitif made with apple juice and calvados - and cider vinegar not just for their own consumption, but also for sale. Parc du Moulin, "the Park of the Mill," is in the small canton of Ammeville, and is part of the commune of Oudon in Normandy.
Rene-Philippe DENOLY and his family have a long history and ancestral "savoir-faire" with "the apple" and its juice - in fact, their first cellar and press were built in 1881. Here they press local cider apples - grown using strictly organic methods - to create apple cider, calvados, pommeau, and apple cider vinegar.
Hippocrates, the Father of Medicine, used apple cider vinegar to treat patients for everything from infection and joint pain to high blood pressure. Rich in enzymes and potassium, even today it has quite a following as a digestive aid and a nutritional supplement.
Whether or not you believe in its benefits, the fresh, tart, full-bodied flavor makes this a nice addition to your pantry. With only 5% acid it is light on the tongue but full bodied in flavor. It is great for salads, marinades, and deglazing.
Rene-Philippe suggests that " it goes very well with all sorts of food, like salads, with olive oil, or other sauces, as well as fish, oysters, chicken and goose livers." Your summer cooking will never be the same.