PRIMARY FLAVOURS

• Apple skin
• Sour
• Raspberry Leaf
• Tangy

Story

The Sea, Food and Cider Vinegar are naturally in Michel Renoux’s blood! Michel grew up in the small village of Saint-Sulpice-la-Foret, in the heart of Brittany’s cider country. Making cider in Brittany is not just a pastime - it’s a way of life. “My mother was a chef and so I was born more or less in the trade” Michel explains. “On my father’s side there was the navy, and on my mother’s side the cooking – I picked both worlds”

After completing his national service in the French navy, Michel joined a passenger ship company travelling between Marseilles and the Pacific. When he landed in the port of Melbourne in the early 70s, he decided to stay. While he travelled back to France, and continues to visit every couple of years, Australia became home when he got married and had children.

Now Michel grows his own varieties of apples and hand crafts his vinegars in his cellar in Stanley, Victoria, which houses rows of 1000 litre tanks of cider being transformed into vinegar by the ‘mother’ - a jelly-like mass that floats on top of the cider, both protecting it from and allowing it to interact with oxygen. French know-how and Aussie apples - what a result.

This is a softer, more mature apple flavoured vinegar, left on the skin and lees longer with some red apple juice added that gives the deeper pink colour.

Specs

PAIRING GUIDE

Red apple vinegar, with its balanced blend of sweetness and tangy acidity, is a fantastic pairing for a variety of dishes, bringing both depth and brightness to the table. Its fruity, slightly sweet flavour pairs beautifully with salads, especially those featuring fresh greens, nuts, and fruits like pears or cranberries, where the vinegar’s natural apple notes enhance the flavours without overpowering them. It’s also a great match for roasted vegetables, like carrots, squash, or Brussels sprouts, where its acidity cuts through the caramelised richness.

RECIPE MATCHES

• Roast Lamb Shoulder
• Autumnal Roast Pork