Fresh lemony taste with a spicy-hot peppery finish in white wine vinegar form the Martin Pouret Lemon-Chili Vinegar; use as marinade for vegetables. All Martin Pouret vinegars are made according to the following three standards: (1) selection of excellent wines from the Loire Valley, Bordeaux and Burgundy vineyards, (2) slow and natural transformation of the wine into vinegar, a transformation lasting three weeks in oak barrels, at a constant temperature and in complete darkness, and (3) the vinegar is left to mature or age (the same way as good wine) for one year further in large wooden barrels in cellars before it is put on the market. In addition, Martin Pouret vinegars have a high 6% acidity (the higher the acidity the better the vinegar), unlike common vinegars with only 4-5% acidity. Open a bottle and experience the full-bodied wine aroma and clear, deep, balanced taste of one the worlds premier wine vinegars.