CATEGORY
Cider Vinegar
2007 CHEFSBEST® AWARD FOR BEST TASTE WINNER
Bragg
What Makes a Great Cider Vinegar?
Cider vinegar brings an earthy, apple dimension to cooking, salad dressings and other sauces. It can also be used to make homemade chutneys, mustards, and in pickling. Having a bottle in your pantry can help you add a new direction to old dishes.
Our chefs define high-quality cider vinegar as having an appearance that is either clear or cloudy. The vinegar’s aroma should have a bold intensity and a complex character that includes fermented, apple, oak and floral notes. There should be no inappropriate off notes detracting from the overall aroma or flavor.
Sourness should be the strongest basic taste, leading the taste profile at pronounced levels. Noticeable sweetness from the apples will follow.
Cider vinegar’s flavor intensity should be high enough to make an even stronger impression than its aroma. It should be complex enough to deliver fermented, apple, oak and floral notes. Cider vinegar should also have a noticeable astringency, which makes the mouth pucker slightly when eating.
Product Category Definition
The product judged was defined as cider vinegar for the consumer market, not including balsamic, rice, wine, white or other vinegars.
Other Leading Brands:
Heinz
ONE-STEP IDEAS
Drizzle olive oil and cider vinegar over a salad for a light, bright dressing.
Add cider vinegar to seafood marinades for an extra punch.
Sauté chopped cabbage with cider vinegar and garlic for a quick sauerkraut.
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TASTING
TERMINOLOGY
PRODUCT
FUN FACTS
- Vinegar was probably discovered the first time a cask of wine turned sour.
- Greek physician Hippocrates recommended vinegar for many ailments, including skin rashes and ear infections.
- Because of its acidity, vinegar is self-preserving and does not require refrigeration.
The ChefsBest Award for Best Taste is awarded to the brand rated highest overall among leading brands by independent professional chefs.
