At a glance
The Hugo Reitzel White Wine Vinegar in a 1-litre PET bottle is a Swiss vinegar produced by the acetic fermentation of white wine, with an acidity of 45 g/l (6%). Made in Aigle (Vaud) by the historic producer Hugo Reitzel and distributed in Switzerland via Aligro, it is designed for professional catering: vinaigrettes, marinades, reductions and pickling. Eco-Score A-. Contains sulphites.
What white wine vinegar is
White wine vinegar is made by the acetic fermentation of white wine: acetic bacteria convert the alcohol into acetic acid, producing a clear, pale straw-coloured condiment with a fresh, clean aromatic profile. Compared with cider or red wine vinegar, it has a purer, less fruity taste that does not alter the colour of light preparations. Its acidity of 45 g/l makes it a reliable, consistent standard in the kitchen. A neutral yet versatile ingredient, the base of sauces and marinades across all European cuisines.
The Swiss producer Hugo Reitzel (Aigle)
Hugo Reitzel is one of the historic names in vinegar and preserve production in Switzerland, based in Aigle, in the canton of Vaud. The company has been a reference for Swiss gastronomy for generations. Local production guarantees a short supply chain, consistent quality control and trilingual labelling compliant with Swiss standards.
Features
A clear, straw-coloured vinegar with a clean aroma and a sharp yet balanced acidity. The 1-litre PET bottle is light, unbreakable and practical for intensive use. The consistent acidity of 45 g/l ensures repeatable results in vinaigrettes and marinades. Eco-Score A-. The antioxidant sulphur dioxide preserves colour and freshness over time.
Technical specifications
- Product: white wine vinegar
- Producer: Hugo Reitzel, Aigle (VD)
- Distributor: Aligro
- Format: PET bottle 1 L
- Barcode: 7610161137038
- Origin: Switzerland
- Acidity: 45 g/l (6%)
- Ingredients: white wine vinegar, antioxidant sulphur dioxide
- Allergens: contains SULPHITES
- Eco-Score: A-
- Trilingual CH label: Vinaigre de vin blanc / Weissweinessig
Professional uses
- Vinaigrettes and salad dressings, a classic base with oil, salt and mustard.
- Marinades for white meats and fish: tenderises the fibres and flavours without overpowering.
- Reductions and warm sauces: deglaze the cooking juices or build butter sauces such as beurre blanc.
- Preserves and pickles: sweet-and-sour vegetables, pearl onions and gherkins.
- Acidulated water for poached eggs: a spoonful helps the white set.
Pairings
Pairs with leaf salads, white meats, poultry, fish and shellfish, raw and cooked vegetables, butter- and egg-based sauces. It enhances herbs such as tarragon, parsley and chives. Thanks to its acidic freshness, it balances fatty and fried dishes.
LAPA Switzerland logistics
LAPA distributes Hugo Reitzel white wine vinegar to restaurants, pizzerias, delicatessens and hotels in the main Swiss centres, including Zurich, Geneva, Bern and Lausanne. Deliveries are made via Planzer and Post couriers. The 1-litre PET format optimises storage and reduces the risk of breakage.
Who it is for
Designed for chefs, cooks and purchasing managers in professional catering looking for a reliable Swiss white wine vinegar with consistent acidity. Suitable for high-volume kitchens, catering, canteens and gastronomic workshops.
