International Collection Champagne Wine vinegar is made using the champagne that is lost after the second fermentation. The grapes used to originally make champagne are naturally from the Champagne region of France.
The champagne is transformed into vinegar (acetic acid) by a process called acetic fermentation. A bacteria called ‘microderma aceti’ is added to the champagne which converts the alcohol to vinegar.
Since champagne was used as an initial ingredient, the flavor of the champagne remains in the vinegar.
Light, crisp and delicate in flavor, it is ideal for vinaigrettes and cheese dishes. It is used extensively in French cuisine.
French Champagne Wine Vinegar