Nowadays vinegars are made from different ingredients (among other things, from Cava, apple or rice). But our present article focuses on four culinary gems, made by the Bodega Augustus Forum, from Tarragona, which uses the best wines to produce unique vinegars.

Forum Cabernet Sauvignon 250 ml

Made with premium wines of the variety Cabernet Sauvignon, this product remains for more than 8 years in the barrel, and is the ideal condiment for salads, sauces and desserts.

Forum Chardonnay 250 ml

Made with wines from the Chardonnay variety, it is a mild, light vinegar, with a sweet aftertaste. Ideal for fish and seafood.

Forum Merlot 250 ml

The most recent from this Bodega, made with the variety Merlot. This vinegar is not aged in barrel, and on the palate it retains its vibrant flavor. Reminiscent of red fruits, strawberry and cherry. Thanks to its strong color it is perfect for salads and sauces.

Flavius Reserva 250 ml

The oldest vinegar in this collection (20 years), aged in oak barrels, in the midst of Augustus Forum vineyards. With limited production, this vinegar has a great character, and is suitable for even the most elaborate recipes.

Vinegar has many culinary applications, for the storage of food, to marinate meat, or to highlight the flavor of a sauce, or a dessert. In the coming weeks, we will bring you several recipes that will surely be a pleasure for your senses. Bon Appetit!

La entrada Forvm Vinegar: four fabulous acetic se publicó primero en Blog INVINIC.

Forum Cabernet is a vinegar of high quality, made from the wine Cabernet Sauvignon, and is subjected to a process of maturation in French oak barrels.

It has a gentle, not penetrating taste, thus it is suitable for diverse and disparate dishes, and it is usually used by chefs like Ferran Adrià or just Carme Ruscalleda.

Rabbit with cherries, ingredients for 4 people

– A tender rabbit, about 1100 gram weight (cut into small pieces)

– 100 grams bacon with skin, cut into small cubes

– 1 sprig of lemon thyme

– 150 ml Kirsch

– 600 ml Wasser

– 400 grams of cherries

– 50 ml Forum Cabernet Vinegar

– 50 grams brown sugar

– 100 ml of mineral water

Preparation

Put the rabbit, the bacon and thyme in a pot. The pot should be wide enough so that the rabbit pieces need not be superimposed.

Pour a little oil, plus salt and pepper to taste, and the kitchen stove on medium heat on. Move the rabbit pieces, until they lose their so characteristic color as raw meat, but without letting them become golden brown.

Then add the Kirsch and water, and boil this mixture for so long at full heat, until the liquid has evaporated, which should take about 40 minutes.

Prepare the sweet sour sauce in a separate saucepan, mixing the cherries, brown sugar and Cabernet Forum Vinegar. Firing is carried out with very low heat until you get a caramel texture (about 8 minutes). Then, add the mineral water and heat until it boils.

Once the rabbit is finished, add the sweet and sour sauce, stir gently to unify the mixture, and place it in a at 170 degrees preheated oven for 5 minutes.

Serve and enjoy the taste explosion.

Did you like the recipe? Have you ever prepared a similar dish? Would you like to tell us more recipes in which the culinary qualities of the legendary Forum Cabernet vinegar has been used?

La entrada Carme Ruscalleda prepares for us rabbit with cherries and Forum Cabernet Vinegar se publicó primero en Blog INVINIC.