Martin-Pouret Aged Red Wine Vinegar, 12 Months

Tasting Notes of the Curator

This vinegar opens with a warm, wine-led aroma—rounded rather than sharp, carrying subtle notes of dried red fruit, wood, and a gentle tang that signals patience over haste. On the palate, the acidity arrives slowly and with control, never biting, never aggressive. The twelve months of oak aging soften the edges, allowing the vinegar to develop a layered profile where brightness and mellowness coexist. You’ll notice a faint oxidative note, reminiscent of sherry without sweetness, followed by a clean, lingering finish that lifts rather than overwhelms. The texture is smooth and almost satin-like, making it especially suited for dressings and reductions where finesse matters. This is a vinegar that behaves like a seasoning rather than a condiment—meant to be measured, intentional, and appreciated for its structure. It brings clarity to dishes, sharpening flavors while preserving their integrity.

Pairings and Suggestions

This aged red wine vinegar excels in applications where balance is essential.

Use it as the backbone of a classic French vinaigrette, paired with good olive oil and Dijon-style mustard.

Deglaze pans after searing beef, lamb, or duck, allowing the acidity to lift fond without stripping richness.

Add a restrained splash to braised vegetables or lentils for depth and contrast.

Reduce gently with shallots to create a warm sauce for roasted meats.

Finish roasted beets, mushrooms, or grilled radicchio, where its mellow acidity enhances earthiness rather than competing with it.

The Orléans Method

Martin-Pouret remains one of the last houses to practice the traditional Orléans vinegar method—a slow fermentation and aging process carried out in oak barrels, requiring time, air, and attention. Unlike industrial vinegars produced rapidly for sharpness, this method prioritizes evolution. The result is acidity with nuance, shaped by oxidation and wood rather than speed. Each bottle reflects a philosophy that values restraint and longevity, echoing centuries of French culinary discipline where vinegar was treated as an ingredient of precision, not excess.

Storage Instructions

Store in a cool, dark place away from direct sunlight. No refrigeration required. Reseal tightly after use to preserve aromatic integrity.