Also available in other formats
Vinegar velvet «Cassis Poivre de Timut» Classic range
Velvet from the Abbey
The council of caveau
Black Cassis de Bourgogne and Timut pepper with an acidic flavor, for an unprecedented combination of red fruits and citrus fruits
On a cheese board with a Ambert ham, marinated for a beef rib, or in a light kir for an aperitif: this velvet plays on the entire range, from salty to sweet.
The ideal format for discovering a new flavor
In case of exhaustion of a vintage, the next one will be offered, unless otherwise indicated in the order.
The essentials in a glance
Velvet of Vinegar
Vintage: Classic range
Sweet and sharp
Navour-sur-Grosne
The essentials in a glance
Velvet of Vinegar
CLASSIC range
Sweet and sharp
Navour-sur-Grosne
Kir Cassis Timut
Creation of the House
In vinaigrette, in light kir, in a marinade or to deglaze red meats, or in a sauce on a dessert
Vinegar velvet «Cassis Poivre de Timut»
The council of caveau
Black Cassis de Bourgogne and Timut pepper with an acidic flavor, for an unprecedented combination of red fruits and citrus fruits
On a cheese board with a Ambert ham, marinated for a beef rib, or in a light kir for an aperitif: this velvet plays on the entire range, from salty to sweet.
Also available in other formats
The essentials in a glance
Velvet of Vinegar
Vintage: Classic range
CLASSIC range
Sweet and sharp
Navour-sur-Grosne
At the tasting ⌄
Sensory profile
Dark purple dress, shiny and syrupy
Black Cassis, with a hint of citrus
Round, acidic, long in the mouth
Burgundy cassis and Timut pepper, very long
Good to know
It can be used at room temperature, in cold kitchens or for hot preparations.
It keeps for several years, even after opening, protected from light and heat
OUR SELECTION
Chosen by the Maison Mâconnaise des Vins, which has been using its terroir Burgundian expertise to help its selection since 1958
The entire region is brought together here, at the same counter — it is from this overview that the selection is born.
What the House retains, it serves at its table and makes it taste its own. caveau
The good agreement ⌄
Around the table
A few drops are enough: to be added at the end of cooking or as a seasoning to preserve all the aromatic freshness. In a thin layer on the plate, at the time of serving. Store at room temperature, tightly closed
Agreements
A plate of cheeses (cheddar, bleu)
A marinated beef steak
A tatin tart or a chocolate cake
Occasions
A light aperitif among friends
A plate of cheeses at the end of the meal
A marinade for a dinner with friends
The Maison and its expertise ⌄
Navour-sur-Grosne, Saône-et-Loire
Navour-sur-GrosneIn Cluny since 2014, artisanal vinegars without flavor or preservative
Development
Reduced to a cauldron, the vinegar is macerated with the cassis and the Timut pepper
Origin of the ingredients
This vinegar is made from grapes grown in France
Ingredients and nutritional values
Ingredients
Wine vinegar made from French grapes, black cassis from Burgundy, Timut pepper (pamplemousse pepper) and cane sugar
Allergens
Acidity: 2.7%
Nutritional values For 100ml
| Energy | 279 kcal / 1168 kJ |
| Fats | 0g |
| including saturated fatty acids | 0g |
| Carbohydrates | 69.5g |
| including sugars | 50g |
| Proteins | 0g |
| Salt | 0.008g |
Alcohol abuse is dangerous to health. Consume with moderation. Sale prohibited to those under 18 years of age.
