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RED WINE VINEGAR
The mystical taste of this vinegar is obtained through acetous fermentation of red wine produced from BOZCAADA grapes at hygenic condition without using sulphur.

During the process, sugar in grape juice is converted into %11.6 alcohol by natural fermentation and kept in oak barrel for one year. Consequently alcohol is converted into %5.5 acetic acid by natural acetous fermentation. Our product is bottled with hand after pasteurization and filtering.
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Yoghurt Salad

1 Large cucumber
1 clove of garlic
3 cups of yogurt
3 tbs cooking olive oil
1/2 cup water
1 tbs dried mint or thyme
salt
Chop cucumber in small cubes. In a separate bowl mix yogurt, garlic, water, mint or thyme oil and salt. Stir until mixture is consistency of thick soup. Add cucumbers and stir. Cover and place the bowl in refrigerator. Serve cold in small individual bowls.
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