A 10 year-aged wine vinegar is aged further in increasingly small wooden barrels: oak, English oak, chestnut, mulberry, juniper. The vinegar concentrates over time, aromas and juices develop and acidity decreases. In this way, the vinegar acquires its sweet taste and unique dark colour.
It's perfect for deglazing white meat, foie gras or veal liver. It also works well drizzled on prime rib or parmesan. Consider it as an excellent accompaniment to strawberry fruit salad or ice cream.