Alan Coxon's Roman Range
The Roman Range
My research and influences for the Roman Vinaigre has derived from three of Ancient Rome's greatest gastronomes.
All three were named Apicious and lived during the rise of Julius and Augustus Caesar, Emperors Tiberius and Trajan. Needless to say, by the end of the first century AD the name Apicious had become a symbol of wealth and all of the good things in life..
This Vinaigre was made using Cape wine, brewed naturally over then infused with some of Ancient Rome's favourite spices.
Look out for warming flavours such as cinnamon, hints of camomile and a touch of peppercorn, sweetened by one of the oldest sugars known to man, honey - a favourite and much used ingredient in the Roman period. This Roman vinaigre is warming both on the palate and the nose. It oozes herbs and spices, fruit and floral undertones.
This is great for adding to salad dressings, as a dip for crusty bread with a dash of olive oil, add to hot butter or egg based sauces or try it in a marinade for pork or poultry. A far more flavoursome alternative to dishes than sherry, flavours fit for an Emperor.