Which vinegar to choose for which dish? Our gourmet pairings

A salad lacking depth, a sauce that is a little too mild, roasted vegetables that need a little lift: a few drops of vinegar can transform the balance of a dish. The key is to choose one that complements the dish without overpowering it. At Danielle REYNIER, our selection of Martin-Pouret vinegars offers a range of styles, from fruity raspberry to the woody notes of Xérès, not forgetting cider and balsamic vinegar.

Normandy cider vinegar: the perfect partner for hearty recipes

Made from apples from the Normandy countryside, Normandy cider vinegar – 25 cl combines the fruitiness of apple with the acidity of vinegar. Try it in a dressing for a salad of lamb's lettuce, apples and walnuts, or to brighten up a poultry sauce.

For a seasonal pairing, brown a fillet mignon with apple wedges. After cooking, set aside the meat and deglaze the pan with a dash of cider vinegar, then a little water or stock. Taste before adjusting: the idea is to add depth, not to mask the apple.

Raspberry juice vinegar: a surprising fruity touch

Raspberry juice vinegar – 25 cl combines French white wine vinegar with raspberry juice. Its fruity character invites you to try something new: a few drops on beets, in a dressing, or to deglaze white meat.

Our easy idea: cooked beets, a few walnuts and goat cheese, with a dressing of olive oil and raspberry vinegar. During the strawberry season, also try a few drops on fruit, in small quantities and after tasting.

Xérès wine vinegar: character for sauces

Selected in southern Andalusia, Xérès wine vinegar – 25 cl offers notes of honey and almond, with a woody note from its oak barrel ageing. It is at home in marinades and sauces, but also as a seasoning for warm lentils.

For a simple starter, combine cooked lentils with roasted carrots and a little shallot. Season gradually with Xérès and olive oil: a way to add depth to an everyday dish.

Modena balsamic vinegar: a smooth and tangy balance

Made from wine vinegar and cooked grape must, Modena balsamic vinegar – 25 cl pairs beautifully with tomatoes and mozzarella. To vary it with the seasons, also try it on roasted vegetables, adding a few drops just before serving.

For dessert, a very small amount on vanilla ice cream reveals a different pairing. Start with a few drops: the seasoning should complement the indulgence, not overpower it.

Balsamic cream: the finishing touch

PGI Modena balsamic vinegar cream without colouring – 180 g is another way to add a balsamic touch. Use it as a finishing touch, in small dollops or drizzled over the plate, rather than as a deglazing vinegar.

It pairs with a tomato and mozzarella starter, roasted vegetables or an aged cheese. A few dollops are enough to complete the presentation without covering the ingredients.

Our advice: season in small amounts

Taste your preparation first, add a little vinegar, mix and taste again. A dressing, a sauce and a dessert all require different amounts. Start modestly, especially if your recipe already contains an acidic ingredient such as lemon.

For a first discovery, choose cider for fruity cooking, raspberry for a variety of salads, Xérès for sauces and balsamic vinegar for sweet and tangy pairings. Find all five varieties in our vinegar collection and let your cravings guide your next pairing.