A vinegar made in Orléans by Pouret mother company: they flavour their vinegars with lemon, nut, raspberry, shallots...
Orléans is the city of vinegar! In the 18th century, 200 vinegar makers and wine-grower occupied the rue du Faubourg-Bannier, in Orléans. Orléans? Aah, the city had a harbour, with huge and privileged connections with all the kingdom.
Boatmen sailed up the Loire with wines towards Paris. In Orléans, the last stop before Paris, they sorted the "sour" wines from the others. But it was out of the question to waste that wine! People of Orléans will make vinegar with them...
In 1394, a first status was given to vinegar-makers and mustard-makers from Orléans: their brotherhood of "sauce cook-mustard-maker", vinegar-makers" was born! People who entered in this brotherhood swore to keep the recipe secret...
A serious case! Yes, because Orléans became the capital city in France for vinegar's production, until the World War II! And yet, little by little, we had 300 vinegar-maker during the Revolution, 110 in 1872... in 1917, only 17 left!
Since the end of the 18th century, the Dessaux and Sons firm in Orléans was the first employer: this firm no longer exists. But we still can find vinegar from Orléans at Pouret mother company!
First, they have to choose wines, for taste and flavour. For instance, Pouret company only made vinegar with Val de Loire or Champagne wines, Cabernet or Chardonnay. Then, they have to draw vinegar from the wine, with a process calls acétification, which lasts 3 weeks.
They have to put 100 litres of wine and 10 litres of vinegar in 200 litres casks! They get then the "mother of vinegar", and the "Mycoderma aceti" can develop.
Few days later, they extract 10 litres of vinegar, replaced by 10 litres of wine: they do that every 8 days. This vinegar is then put in oak-wood barrels, stocked away from the light, an entire year. They never brew wine, it matures by itself, naturally.