Product Analysis
by Christophe Ménozzi,
Master Sommelier of France,
Best Sommelier Jura Franche-Comté.

Vinaigre of brown beer from Jura
by Philippe Gonet

Dress:
Beautiful matte mahogany dress. Silky Madeira reflection. A wide disc of cold coffee. A very strong and shiny dye.

Nose:
An immediate first nose of very good aromatic intensity with a wide range of aromas related to the concentration by reduction and the beer used. Persistence is penetrating. Analyzed like a wine, with a little stir, the smells come off and looming such as toasted notes of black beer, cereal, black olive, dark chocolate, zan, black pepper, black tea infused, humus, edgy havana cigar, soot, burnt vanilla, a flavor of venison and of course the acetic

Mouth:
On the dynamic attack, a very slight tannin felt the tongue. The middle of the mouth remains very fresh, without heaviness. A rich evolution, well marked by beer. The aromas of the nose are less noticeable in the mouth and more sharp. After all, what you look for in a vinegar is its taste side rather than aromatic.

Note:
A remarkable vinegar with a nose that twirls with incredible smells. In the mouth the aromas are more discreet and more classic. I recommend spraying it on the food. It is also possible to deglaze your dish at the last moment by heating well. But be careful, we must not reduce it too much.

Food and vinegar pairings:
- Spray on:
o Dandelion salad and crumbled beef tail candied with black beer and cooked carrot rings,
o Kabayaki eel, Nodaïwa restaurant style and rice bowl,
o Pan-fried squid with black olives, served on a mesclun and parmesan shavings,
- Deglaze:
o Pot beef cromesquis over fire with a reduction of this shredded red vinegar and cabbage and its seasoning,
o Tataki tuna lasked with reduced vinegar and lukewarm Thai broth,
o Duck breast deglazed with beer wine and seared red beetroot dice, diced smoked bacon and black pepper.