Bertagni Porcini Mushroom Tortellone
Woodland Richness, Wrapped in Pasta
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Martin-Pouret
Martin-Pouret White Wine Vinegar with Espelette Chili Pepper AOP
Gentle Heat, Refined Acid
PHP 1,320.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
White wine vinegar aged by the Orléans method and infused with Piment d’Espelette AOP, this bottle from Le Martin-Pouret delivers warmth without aggression—aromatic, balanced, and unmistakably French.
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
1 / 2
Martin-Pouret
Martin-Pouret White Wine Vinegar with Espelette Chili Pepper AOP
Gentle Heat, Refined Acid
White wine vinegar aged by the Orléans method and infused with Piment d’Espelette AOP, this bottle from Le Martin-Pouret delivers warmth without aggression—aromatic, balanced, and unmistakably French.
PHP 1,320.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes Of The Curator
This vinegar announces itself softly, not with sharpness but with aroma. The first impression is gently spicy, carrying the distinctive fragrance of Espelette chili—warm, slightly smoky, and subtly fruity rather than fiery. On the palate, the white wine vinegar provides a clean, structured acidity that keeps everything in balance. The heat unfolds gradually, never overwhelming, allowing the pepper’s complexity to show: notes of dried fruit, mild earthiness, and a rounded warmth that lingers politely. Oak aging smooths the vinegar’s edges, giving it a composed mouthfeel and preventing the chili from dominating. The result is a vinegar that adds dimension rather than punch—heat as seasoning, not spectacle. It sharpens dishes while adding depth, making it a precise tool for cooks who value control over intensity.
Pairings And Suggestions
This vinegar is ideal when you want warmth without heat fatigue.
Finish grilled vegetables, especially peppers, squash, or eggplant, for added depth.
Use in vinaigrettes for bitter greens or roasted salads, where spice and acidity balance richness.
Deglaze pans for chicken, pork, or seafood, adding lift with a subtle kick.
Brighten lentils, chickpeas, or bean dishes, where the chili enhances savoriness.
Excellent with Basque- or Mediterranean-inspired dishes, echoing the pepper’s origin.
Espelette: A Pepper Of Restraint
Piment d’Espelette AOP comes exclusively from the Basque village of Espelette, where it is prized for aroma over heat. Unlike aggressive chilies, Espelette pepper is valued for its warmth, fruitiness, and balance—qualities that align naturally with Martin-Pouret’s vinegar philosophy. By infusing it into oak-aged white wine vinegar rather than using it as a blunt spice, the house preserves its elegance. This bottle reflects a shared culinary ethos: restraint, clarity, and respect for origin. It’s spice used with intention, in service of the dish rather than attention.
Storage Instructions
Store in a cool, dark place away from direct sunlight. No refrigeration required. Reseal tightly after use.
This vinegar announces itself softly, not with sharpness but with aroma. The first impression is gently spicy, carrying the distinctive fragrance of Espelette chili—warm, slightly smoky, and subtly fruity rather than fiery. On the palate, the white wine vinegar provides a clean, structured acidity that keeps everything in balance. The heat unfolds gradually, never overwhelming, allowing the pepper’s complexity to show: notes of dried fruit, mild earthiness, and a rounded warmth that lingers politely. Oak aging smooths the vinegar’s edges, giving it a composed mouthfeel and preventing the chili from dominating. The result is a vinegar that adds dimension rather than punch—heat as seasoning, not spectacle. It sharpens dishes while adding depth, making it a precise tool for cooks who value control over intensity.
This vinegar is ideal when you want warmth without heat fatigue.
Finish grilled vegetables, especially peppers, squash, or eggplant, for added depth.
Use in vinaigrettes for bitter greens or roasted salads, where spice and acidity balance richness.
Deglaze pans for chicken, pork, or seafood, adding lift with a subtle kick.
Brighten lentils, chickpeas, or bean dishes, where the chili enhances savoriness.
Excellent with Basque- or Mediterranean-inspired dishes, echoing the pepper’s origin.
Piment d’Espelette AOP comes exclusively from the Basque village of Espelette, where it is prized for aroma over heat. Unlike aggressive chilies, Espelette pepper is valued for its warmth, fruitiness, and balance—qualities that align naturally with Martin-Pouret’s vinegar philosophy. By infusing it into oak-aged white wine vinegar rather than using it as a blunt spice, the house preserves its elegance. This bottle reflects a shared culinary ethos: restraint, clarity, and respect for origin. It’s spice used with intention, in service of the dish rather than attention.
Store in a cool, dark place away from direct sunlight. No refrigeration required. Reseal tightly after use.
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