The project of Mathilde Cousin, daughter of the infamous Anjou vigneron Olivier Cousin, Le Vinaigre des Cousines produces organic wine vinegars using old-vine Cabernet Franc and Chenin Blanc. Following a process that echoes the time and care required to make a great wine, the vinegars are produced entirely naturally. Observing the ancient Orléans method, the wine is aged in partially-filled, open-topped barrels for between three and six months, allowing it to oxidise and undergo a natural second fermentation, during which the alcohol is converted into acetic acid, giving the vinegar its piquancy. As with the Cousin family wines, nothing is added or removed at any stage. Full of depth, balance and complex flavours and aromas, they are a world away from their industrially produced counterparts.
Producers
Le Vinaigre des CousinesLoire, France
Mathilde’s range of shrubs are made by infusing these vinegars with a mixture of fresh fruit, herbs, spices and sugar to create a cordial that uses natural wine as its foundation. The recipe dates back to the 15th century, when it was first used as a preservative for exporting fresh goods. Highly concentrated, the cordial is designed to be served over ice, diluted with sparkling water, and garnished with a twist of citrus and perhaps a sprig of mint or rosemary. It offers a compelling zero-alcohol option for those choosing to abstain, while providing the same intrigue and sense of provenance as the single-vineyard wines from which it is derived.
