Vinegar’s varied history

VINEGAR HAS been
around for at least
10,000 years — asa
cleaner, as medicine and,
most significantly, as a
flavor enhancer and
Preservative for food.

Vinegar .making was tradi-
tionally a by-product of wine
distillation, and it wasn’t until
=the 17th Century that vinegar
brewing became. a scparate
., industry.
The first vinegar brewery

'" appeared in France, and the

French. have -always been

. . = -go-
Tasting tips.
VINEGAR tasting is much like a wine tasting
but with a very important exception.

- The acid. in’ vinegar numbs the taste
_ buds, so it is important not to taste one right

- until ina

proud of their vinegars. One
of the most famous names
found on a vinegar bottle is
that of a Frenchman, Lord
Maille.

Maille initially became
famous for his expertise in
vinegar brewing and once this
was perfected, he expanded
into mustard production.

His talent as a vinegar
brewer became known in
France during the Great
Plague of Marseilles. By 1720,

this plagu gue had almost com-
pletely de-populated the city,
itants discovered
that Maille’s “Vinegar of Four

Thieves” acted as an antiseptic
to ward off infection.

Maille vinegar was celebrat-
ed by most, however, for its
rich taste. Maille’s talents as a
vinegar producer were enjoyed
by royalty across Europe, who
commissioned Maille tu make
high quality vinegars for use in

ooking and preserving. Like
every tiller, Maille kept the
recipe and production for his
vinegar varicties a closely
guarded secret. More than
270 years after Maille vinegar
was first introduced, it is sti
enjoying a notoriety that has
not wavered since the 1720s.

after another. Instead, try it on sugar cubes,
which fool the taste buds into staying
open. The sweetness from the sugar can be

dicounted.

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it is also important to match the type of
vinegar — do not compare 4 balsamic vine-
gar of one brand to a tarragon of another.

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