Use these, and almost anything can become a dish that “pairs with wine.”
Marukan Vinegar Co., Ltd. has launched products designed with exactly that idea in mind.
They are “Apple Vinegar with Red Grape Cabernet Sauvignon” and “Apple Vinegar with White Grape Chardonnay.”
Cabernet Sauvignon and Chardonnay are among the world’s best-known wine grape varieties and are also widely cultivated in Japan.
These products are drinkable vinegars made with apple vinegar and a generous amount of these famous grape varieties.
Here, we take a closer look at “Apple Vinegar with Red Grape Cabernet Sauvignon” and “Apple Vinegar with White Grape Chardonnay,” and also prepare some simple dishes to see how well they pair with wine.
About the Apple Vinegar Series
Marukan Vinegar Co., Ltd.’s apple vinegar series is a line of vinegar drinks launched in March 2021 under the concept of “vinegar you’ll want to drink every day.”
They contain no added sweeteners or acidifiers, allowing you to enjoy the fruit’s aroma and acidity as well as its depth and lingering finish.
One 180 ml glass of the series, when diluted as directed, also provides the recommended daily intake of acetic acid, so the drinks may offer health benefits in addition to their appealing flavor.
The newly released “Apple Vinegar with White Grape Chardonnay” uses Chardonnay from Italy.
It features a refreshing sweet-tart character, an elegant overall impression, and a crisp, clean finish.
“Apple Vinegar with Red Grape Cabernet Sauvignon,” meanwhile, uses Italian Cabernet Sauvignon with a full-bodied flavor profile.
It is characterized by a smooth mouthfeel and sweetness, a bright grape-like aroma, and refreshing, clean acidity.
Along with the fruit’s natural sweetness, it offers the sharp acidity, complexity, depth, and long finish associated with wine grapes, resulting in a high-quality “drinkable vinegar.”
We also tried pairing the two products as-is with red and white wine. The vinegar’s refreshing acidity and complexity made for satisfying pairings even without any additional preparation.
With a little creativity, they should also work well in stylish and enjoyable mixed drinks.
Easy to Adapt: Turn Everyday Ingredients into Wine-Friendly Dishes
“Apple Vinegar with Red Grape Cabernet Sauvignon” and “Apple Vinegar with White Grape Chardonnay” can also be used as seasonings.
Because they offer pronounced fruit sweetness together with the sharp acidity of vinegar, they can be used in a wide range of recipes.
This time, we created two dishes using the products.
We tested whether bonito tataki and raw sardine—foods that can become noticeably fishy when paired with wine on their own—could be transformed into flavors that work well with wine.
Bonito Tataki Arrangement × Red Wine
Bonito tataki can develop an unpleasantly fishy impression when paired directly with red wine.
Even the ginger-soy sauce commonly served with bonito can clash with the sweetness, acidity, and tannins of red wine.
So we made a marinade with chopped green onion, olive oil, soy sauce, grated garlic, and one tablespoon of “Apple Vinegar with Red Grape Cabernet Sauvignon.”
After letting the sauce rest for at least ten minutes, we poured it over the bonito tataki.
The fishiness that appeared when bonito was paired with red wine alone disappeared completely. Instead, the aromas, flavors, and smooth texture came together in a harmonious pairing.
The fruity finish also matched the red wine, making the combination satisfying from the first bite to the last.
The same preparation should work well with raw bonito as well as tataki.
Raw Sardine Arrangement × White Wine
Sardines are often served with wine, but pairing them raw is difficult because their fishy character can become pronounced.
The fruitiness and crisp acidity of white wine may seem like a natural match, but the distinctive flavor of oily fish can still clash with the wine, making it a pairing that is hard to recommend enthusiastically.
At the same time, preparing an elaborate French- or Italian-style dish can feel like too much work.
That is where “Apple Vinegar with White Grape Chardonnay” comes in.
We marinated raw sardine, celery, shiso leaves, salt, pepper, and “Apple Vinegar with White Grape Chardonnay” for about 20 minutes.
The Chardonnay apple vinegar added flavor to the sardine and removed the fishy impression, producing a dish that matched the bright character of white wine.
Serve it on toasted baguette and it should feel even more like a proper wine snack.
Enjoy Wine Deliciously and Effortlessly
Many people struggle with food-and-wine pairing.
Buying ready-made Western-style side dishes that pair with wine is one solution, but there are times when you simply do not have the time, find it troublesome, or feel it is not particularly economical.
That is why we recommend “Apple Vinegar with Red Grape Cabernet Sauvignon” and “Apple Vinegar with White Grape Chardonnay.”
They are delicious “drinkable vinegars” on their own, but they can also be used as seasonings in many dishes. And because the vinegars themselves pair well with wine, they can quickly turn everyday ingredients into original Western-style side dishes.
If you would like to make wine-friendly food part of your everyday routine, be sure to check out “Apple Vinegar with Red Grape Cabernet Sauvignon” and “Apple Vinegar with White Grape Chardonnay.”
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