In a quiet house in the Charente countryside, an entrepreneurial couple are quietly embarking on a taste of adventure.
For Phillip and Francis Fleuriet have said goodbye to their jobs working for the General Council, and have devoted their lives to their innovative new venture – the creation of Pineau vinegar.
With the Pineau aged for four years in oak barrels before being added to vinegar matured for four or five months, some of the best restaurants in New York are clamouring to purchase more.
Last year the couple produced 6000 25 cl bottles of Pineau vinegar. This year they are aiming for 10,000. And if you’re in New York, book a table at the Fairway Market or Zabar Eli restaurants to see Pineau vinegar gracing the tables.
While the vinegar is the company’s flagship product, they also sell other homemade delicacies – all unique and designed in the couple’s home laboratory.