Vinegar producers France

Born 5,000 years B.C. from the encounter between alcohol and the air of time, vinegar is the result of a formidable natural alchemy that stings wine and turns it sour (vin-aigre). Jean-Philippe, an award-winning craftsman of taste, owns a handful of vinegar factories in France and produces some fifteen different vinegars fermented in oak barrels using fresh, local produce, with no additives, colorants or sugar. A fascinating visit!

Cyril's vinegars are renowned in the region. Highly acclaimed by top chefs, he satisfies a clientele looking for exceptional products. Taste his 48 different vinegars and balsamics, such as the wild blackberry vinegar or the candied lemon and ginger wine vinegar, or discover the production site, just a stone's throw from the boutique. From the barrels filled with a 10-year-old balsamic to the bottles of wine vinegar on the roof, you'll learn all about its production methods at the end of the free tour.

Corsica runs through Françoise Ottavi's veins, and excellence is her touchstone. Mastering the art of sublimating vinegar, she transforms every fruit into a culinary jewel. Her Oliu Ottavi, the multi-primed gourd of yellow gold, has made it into the Collège Culinaire de France while she distills organic citron and fig. Insatiable, this inspired spirit continues to innovate with her "culinary curiosities": an alchemy of fruits, vegetables and spices cooked in a cauldron. A prestigious "extraction" of the Corsican soul by a boiling imagination!

Nicolas Robinson is one of the few master vinegar makers in France. He selects organic wines and grape varieties from the winegrowers of the Hérault region and is committed to producing natural organic vinegars, respecting the environment and distributing them in a short circuit with a system of deposits. Traditional red wine vinegar, balsamic vinegar, traditional white wine vinegar... You will certainly find in its store the vinegar which will delight your papillae!

It was in 2013 that Laurent Faure decided to set up his vinegar factory in an old wine storehouse in Coursan, his native village. Here, he makes balsamic vinegars and wine vinegars flavored with fruit and spices. Granhota's range of vinegars is made from Languedoc wines aged in oak barrels, guaranteed sulfite-, preservative- and colorant-free. It is available in both plain and flavored versions, embracing the Aude terroir with balance (fruit, rare spices, aromatic herbs, Corbières saffron...).

Xipister Etxekoa has found its letters of nobility in the best local recipes and in the seasoned dishes of chefs. A staple of traditional Basque cuisine (an ancestral recipe from the fishermen of Hendaye), xipister can be found on family and gourmet tables. Xipister Etxekoa is handcrafted and family-run: the production and bottling are done by hand in the Bidart laboratory adjoining the boutique-showroom. Also try Etxekoa vinegar, balsamic and cider, and our new products!

With an experience of more than 20 years in the spirits industry, Lydie and Jean-Luc Maldant, winegrowers, have started to produce vinegar in an eco-responsible way. The solid and liquid residues of the wine making process are transformed in a vat house that produces 1,200 hl of vinegar by fermentation, aged in recycled oak barrels. Star chefs and fine grocery stores have adopted the 14 vinegars. To taste : L'Intrépide with organic Vin Jaune, l'Epiphaniste with Noir de Cacao and Pinot.

Located in Saint-Gratien, the Cidrerie du Pays des Coudriers is an authentic family-run cider house that makes 100% natural products from apples grown in its own certified organic orchard. In addition to its delicious, naturally effervescent farm cider (brut or doux), the cider house offers apple juices and juice blends, pasteurized without any additives. It is part of the "Bienvenue à la ferme" network and organizes guided tours by appointment. It's an address not to be missed for discovering all the secrets of artisanal, organic cider production.