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 It was while travelling around the world for five years selling Côtes du Rhône wines that Raphaël Delaye-Reynaud came to vinegar. It was a period in which he got to know the winegrowers of the region very well. Owning neither vineyard nor olive tree, but with a strong desire for independence, he started his own business in 2004. He transformed the business of the La Para family into a producer of vinegar in the traditional way. To make vinegars like great wines are made. And actually wines hold no secrets for this young entrepreneur.
For the knowledge acquired through contact with wine producers allow him not to make any mistakes when it comes to choosing a wine. And without good wine, there's no good vinegar. Raphaël puts his precious nectars in casks of oak. The process of acetification can then start with the development of « mycoderma aceti », the famous « mother of vinegar ». At the end of the process - count on a good two weeks - the nectar, flavoured with a decoction of plants from Drôme, is poured into a new barrel to refine its aromas. Shallots, taragon, hyssop, elderberry, thyme, raspberry and lavender are combined with honey. A gamut of aromatic vinegars for dishes which are just as flavourful. And if you don't know how to use them, don't hesitate to ask for some recipes from Raphaël, who even organises cooking classes.
Contact et informations: www.lapara.fr
La Para
F- 26110 Nyons
Tel + 33 (0)475 261 299
To know more about Drôme, click here
To see the Drôme in pictures, click here
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