Honey vinegar? A unique dressing produced by a doctor in Entre Ríos, which, in addition to salads, is also suitable for accompanying

Mead is an alcoholic beverage obtained from the fermentation of water, honey, and yeast, which, according to records, predates wine and beer. In various history books, it is even located in the exploits of the Vikings and is estimated to have been consumed for over 2000 years. Just as when any wine "turns sour," it becomes vinegar, mead can also undergo that oxidation process and result in a very particular condiment, honey vinegar. This is the direction that Dr. Héctor Hugo Nieva, who practices apiculture in the Victoria, Entre Ríos area, found for his hobby. In 2019, together with his daughter, who is a food engineer, they decided to add more value to their raw material and hit the mark: They needed to produce something that few knew about. The idea came to them thanks to a Mendoza professional who advised them and gave them a limited range of options. They could make wine (mead), beer, or vinegar, and the latter caught the doctor's attention. To the palate, the condiment has a ...