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.
Pairings: Its mild character makes it an ideal choice for fish marinades, dressings for fruit-enriched salads, and white sauces served with fish or poultry.
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