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Pomona Street are merchants of specialist gourmet wine vinegar, sourced from the Dordogne valley of France and then bottled and labelled on the beautiful Cornish coast.
With a collection of five varieties of vinegar the focus is on quality and taste, each being made from the five grape varieties that make up the dry wines of Bordeaux.
Our range of gourmet wine vinegars, red and white, truly reflect the nature and taste of the original grape varieties with foodies and wine lovers recognising the distinct flavours.
Pomona Street Vinegars
The vinegars are carefully made in a cool fermentation process using a Champagne culture to produce the very best quality vinegar that expresses the nature and taste of the original grape variety and wine. They make a rather wonderful gourmet gift for food lovers.
The five varieties include; Merlot, Cabernet Sauvignon and Cabernet Franc making up the classic Bordeaux red, with Sauvignon and Semillon both in blend and separately making the dry white wines of the region.
The Wine vinegars are brewed in the same way that wine is brewed. The grapes are crushed and mashed to produce a ‘must’ which is allowed to ferment for a while. When the correct colour and depth of taste/scent is achieved the fermentation is stopped and the appropriate vinegar yeast culture is added to the must. This continues the fermentation but causes the wine to acidify to produce the vinegar.
No sugar is added to the vinegars, they are 100% natural and delicious!
View our stockist page for information on where to buy locally and online.
Red Wine Vinegar / Whites
Perhaps the most scented of the collection with a heavy dark red colour and a wonderfully fruity flavour. Excellent on its own dipped with bread and served with antipasti or as a salad dressing blended with a good virgin olive oil on a 1:1 ratio
Slightly lighter in colour and weight with good scent and a very plummy flavour. Merlot wine drinkers will recognise the rounded easy taste of the vinegar. Try adding a splash to a tomato pasta sauce for some zing!
This grape is traditionally used in relatively small quantities in the typical blend that makes up a Bordeaux wine. It is deep purple in colour with a fair acidity and makes a very good marinade. If used as a dressing it blends well with olive oil on the traditional ratio of 2:1.
Reds / White Wine Vinegar
Our Sauvignon white wine vinegar has beautiful light citrus flavours which makes lovely dressings, with it’s low acidity taste complementing any green salad. The Sauvignon wine is often described as ‘grassy’ which is reflected in the vinegar. Delicious with fish and other delicate flavours.
Somewhat sharper than the Sauvignon and makes a very good marinade. Very scented, if used as a dressing it blends well with a good quality olive oil on the traditional vinigarette ratio of 2:1.
We’re always on the look out for new stockists so if you own a deli or have an online store and would like to stock our wine vinegars please get in touch: firstname.lastname@example.org
The Cornish Food Market (Local delivery only)
The Courtyard Deli | Falmouth
Baileys Country Store | Penryn
Trevaskis Farm Shop | Hayle
Mossend Farm Shop | Berkshire
To get in touch, or find out more about where you can buy Pomona Street Products email us on:
Slow cooked shoulder of Lamb with red wine vinegar – Perfect for Easter
1 shoulder of lamb, bone in, about 1.5–2kg
1 tablespoons olive oil
5 garlic cloves, peeled
2 tablespoons rosemary leaves
2 tablespoons sage
1 teaspoon fennel seeds, dry toasted
1 ¼ cups white wine
5 tablespoons red wine vinegar (we recommend our Cabernet Franc variety)
sea salt and freshly ground black pepper
Preheat the oven to 160C.
Using a small sharp knife, trim the lamb of most of it’s surface fat, then season the meat liberally all over. Place a large frying pan (big enough to hold the lamb shoulder) on the hob over a medium heat; if you need to, you can separate the shank and the neck so that it fits the pan. Add the olive oil and when the pan is really hot, put in the lamb shoulder. Brown the meat well on all sides, turning as necessary; it will take about 10 minutes to achieve a good colour all over.
Transfer the meat to a roasting tray and pour off the fat from the pan. Return the pan to a low heat and add the garlic and shallots and cook a little, add the rosemary, sage and fennel and stir. Pour in the wine and let it bubble to remove the alcohol and reduce by about a third. Add the lamb back into the dish, pour over the red wine vinegar and put the covered dish into the oven at 160C for 3 hours. After an hour take the lid off a little.
An hour before the end of the cooking, take the meat out of the oven and drain the juices from the pan. Put the meat back into the oven. Let the juices cool and the fat will solidify on the top. Take this off and then heat the juices. When these are boiling, pour over the lamb in the pot.
Place the meat on a platter, pouring all the juices and scrapings from the bottom of the pot over the top. Serve with a salad of bitter greens, dressed with a red wine vinaigrette.