Epirus, nestled in the rugged northwest of Greece, is famed for its pristine landscapes, rich culinary heritage, and, surprisingly, its exceptional vinegars. These vinegars, often made from grapes or other fruits native to the region, are a testament to the area’s connection with its natural environment and time-honoured traditions.

The process begins in the late summer and early autumn when grapes, often from the slopes of Zagora or Metsovo, are harvested. These grapes are usually cultivated using sustainable practices, as the locals believe in harmony with nature. Harvesting is a communal affair, where families and friends come together to pick the fruit.

Once harvested, the grapes are pressed to extract their juice. This juice is fermented to produce wine, the base for many traditional vinegars. In the case of fruit-based vinegars, apples or quinces may undergo a similar process. The wine is then subjected to a secondary fermentation, during which acetic acid bacteria convert the alcohol into vinegar.

In Epirus, patience is key. Many producers age their vinegars in oak barrels, allowing them to develop complex flavours. These barrels, often crafted from local wood, impart a subtle yet distinctive character to the final product.

The resulting vinegars, whether robust red grape varieties or lighter, fruity options, are versatile culinary staples. They enhance salads, marinades, and even traditional dishes like “petoura” pasta. Epirus vinegar, deeply rooted in the region’s heritage, is more than a condiment—it’s a flavourful link to the past.