PAN Apple Vinegar is created with double fermentation of Greek apples from select varieties. Ethyl alcohol is created during the first stage of alcoholic fermentation, followed by the second stage of acetic fermentation, same as in the production of wine vinegar. Its bright golden color and distinct aromas are of course reminiscent of ripe apples, while its taste combines elegance with richness and a long finish.
Its mild character makes it an ideal choice for fish marinades, dressings for fruit-enriched salads, and white sauces served with fish or poultry.
Sherry is the most popular Spanish fortified wine, which takes its name from the small town of Jerez de la Frontera in Andalusia. The wine begins to be made in the same process as other wines and undergoes a strong fermentation, after which it is placed in wine cellars (bodegas). The wine is aged in a series of barrels, made from a different type of wood, and fortified with brandy. The sherry vinegar from the aged harvest is produced by the slow fermentation of sherry wines in oak barrels (soleras). This strong vinegar combines wonderfully with walnut oil in mixed salads. It is ideal for caramelizing beef livers or to enrich sauces for white meats and poultry.
With its clear, golden amber colour, its attractive nose, where the fresh aromas of the vinegar are accompanied by notes of dried raisins, and its delicate taste, genuine white PAN vinegar is an excellent ambassador of its category.
Use it wherever you need the aromas and flavour of genuine vinegar, but don't want to alter the colour of your ingredients. For example, in classic vinaigrettes for green salads, in white sauces such as hollandaise sauce, in pickles, in soups, in cooking with meat, fish or poultry, and in dozens of other preparations.
Blending knowledge with experience and meticulous care in choosing our grapes, we produce our real red vinegar, boasting a deep rosy color and incomparable clarity. The nose is intense but pleasant, as expected of quality vinegar. Its taste is intense yet elegant, rich yet not at all aggressive.
As a cooking staple, vinegar is as versatile as can be. Either as the lead or a supporting character, it's extensively used in pickles, red sauces and marinades. In Greece, beets or lentils are never served without at least a few drops of quality vinegar – or more to taste.
PAN Apple Vinegar is created with double fermentation of Greek apples from select varieties. Ethyl alcohol is created during the first stage of alcoholic fermentation, followed by the second stage of acetic fermentation, same as in the production of wine vinegar. Its bright golden color and distinct aromas are of course reminiscent of ripe apples, while its taste combines elegance with richness and a long finish.
Its mild character makes it an ideal choice for fish marinades, dressings for fruit-enriched salads, and white sauces served with fish or poultry.
Blending knowledge with experience and meticulous care in choosing our grapes, we produce our real red vinegar, boasting a deep rosy color and incomparable clarity. The nose is intense but pleasant, as expected of quality vinegar. Its taste is intense yet elegant, rich yet not at all aggressive.
As a cooking staple, vinegar is as versatile as can be. Either as the lead or a supporting character, it's extensively used in pickles, red sauces and marinades. In Greece, beets or lentils are never served without at least a few drops of quality vinegar – or more to taste.
PAN White Vinegar has all the qualities to lead in its category: amber to golden, with an enticing bouquet boasting fresh vinegar aromas along with notes of raisin, and the elegant taste to match.
Use it when you need those aromas and flavors of real vinegar but do not want to darken the canvas of your dish: in classic vinaigrettes for green salads, white sauces the likes of an elegant hollandaise, pickles, soups, meat, fish or poultry stews, and countless other recipes.
