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BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

 

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It's thanks to wine that vinegar exists. It is the natural offspring. It's a fact- leave a bottle of wine uncorked and it will become vinegar. Indeed, the word ‘vinegar' comes from the French vin aigre, meaning sour wine. Tracing back to find its inventor is impossible. It is a stroke of luck that works so well. One finds traces of vinegar production in Egypt and in Mesopotamia more than 5000 years ago. Imported from France, this vinegar is white wine containing a whole tarragon sprig and natural tarragon flavor. This vinegar is perfect for salad dressings and marinades, and is particularly good in fish and chicken dishes.

Size: 250 mls Item: 7093
$8.99

 
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Latest Customer Reviews for Tarragon White Wine Vinegar by Martin Pouret
By harry
from ct
on May 26, 2013
good
good!
By Jim M.
from San Francisco, CA
on Feb 26, 2011
Tarragon White Wine Vinegar
Excellent value adding an extra notch to our plate.
By Sugarplum
from San Antonio Tx
on Jun 03, 2009
Not outstanding, but OK
My problem with your vinegar is that I compare it to Spice Island's White Wine Vinegar with Terragon, which they no longer make. I have been trying since to find a good one. Your's comes closest, but still misses the mark. I think a little stronger terragon would help. I realize it is just my taste.
By CIF - cooking is fun
from Stamford, CT
on Feb 14, 2009
We love it - will buy more again
We have used it for salad dressing only so far. It was an amazing taste experience. Bring on the salad and enjoy eating.
By LJB
from Alexandria, VA
on Mar 26, 2008
Wonderful Light Vinegar
Wonderful for making salad dressings for providing a light flavorable acidic taste without being sweet like a champagne or apple cider vinegar. Highly recommend.
By My own
from Philadelphia, Pennsylvania
on Aug 08, 2007
OF COURSE I WOULD BUY THE TARRAGON AGAIN
Until I found your web site I was frustrated in not being able to find Tarragon vinegar in my city. I use Tarragon to make my own dressing which is from an old Swiss recipe. You can imagine how delighted I was to find it on line [...].Thank you.
By Sam
from CT
on Mar 17, 2007
Excellent
Title says it all.
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