Red Wine Vinegar from selected Greek wines, with a low acidity of 6%. Red vinegar has a more sharp taste than white vinegar, although most of the time nobody can tell the difference. Use red wine vinegar for taste to your food and disinfection chores in your home. Put in your lentil soup for added flavor, in your salad and/or vegetables. Red vinegar infuses a pinkish hue and a tangy taste in pickled vegetables and it is excellent for "toursi" (pickled cucumbers). Dilute vinegar in water for disinfection of meats, or fish, and food counters, or other areas. 
 
Vinegar Paros was founded in 1949 from the Sifneos Family, and was selling large quantities of vinegar mainly for wholesale. The quality of the vinegar was excellent and the uses so many, that the Company gradually shifted to retail, adapting its manufacturing processes to the higher demand. With an over-half-of century tradition in acidification, the Company today has a strong position in the Greek market and exports its products all over the world. 
 
Product Features

No preservatives

No artificial coloring

No additives

Acidity 6%

Product of Greece

 
Product Cautions and Directions

Store in a cool and dry place

 
Ingredients

Red Wine Vinegar

Contains sulfites