Red long pepper grape must vinegar

Origin and Craftsmanship

This handcrafted vinegar stands out through the delicate balance between a vibrant, well-rounded vinegar and the sweet aromatic intensity of Kampot red long pepper.
This rare pepper, grown sustainably by La Plantation in southern Cambodia, develops warm, woody and subtly sweet notes reminiscent of cinnamon, cacao and liquorice. Milder than black Kampot pepper, it enhances dishes without overpowering them.

The vinegar is produced in collaboration with THEO Essigbrauer, a family vinegar house located near Germany’s Black Forest. For over 150 years, the Berl family has cultivated the art of vinegar making, preserving traditional methods and natural fermentation.

This partnership embodies a shared commitment to craftsmanship, natural processes, and high-quality ingredients — all expressed in this fine grape must vinegar.

What is grape must vinegar?

Grape must vinegar is made by adding concentrated grape juice to the vinegar during fermentation. This traditional technique softens the acidity, giving the vinegar a fruitier, rounder and more balanced profile.

Unlike industrial vinegars, which are often heated or filtered to speed up production, this artisan version retains all living ferments and natural nutrients.
It contains no sulphites, additives or pasteurisation, allowing the full aromatic richness of the fruit and natural fermentation to shine through.

Culinary Uses

This characterful vinegar is designed for curious cooks and creative food lovers. Its aromatic complexity makes it suitable for both savoury and sweet creations.

Starters & Salads

Add a few drops of red long pepper vinegar to a homemade vinaigrette. Combined with hazelnut or olive oil, it elevates the freshness of seasonal salads or vegetable carpaccio.

Main Dishes

Use it to enhance poultry, white fish or shellfish marinades, or to deepen the flavour of roasted vegetables like carrots, parsnips and sweet potatoes.
A light drizzle at the end of cooking preserves the delicate pepper aromas.

Desserts

Surprising yet delightful, try it on fresh strawberries, mango or caramelised pineapple. It adds a gentle spice and woody warmth that intensifies the fruit’s natural sweetness.

Chef’s Tip: Use this vinegar as a finishing touch rather than during long cooking. Its cocoa, cinnamon and pepper notes reveal their full potential when not exposed to high heat.

Choosing a handmade vinegar like this one means choosing authenticity and quality:

• Slow fermentation preserves the natural aromas of the fruit.

• No sulphites or additives for a pure, digestible product.

• Complex, evolving flavour that industrial processes cannot reproduce.

• Sustainable and ethical production, respecting both terroir and craftsmanship.

Available at laplantation.com, alongside other artisan creations such as ginger vinegar, bird’s eye chilli vinegar and pure red long pepper.

For culinary use only. Store in a cool, dry place away from direct sunlight. Shake gently before use. Always check the label for allergens.