Vinegars
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A word on wine vinegars
The word "vinegar" comes from the French words for wine (vin) and sour (aigre). When purchasing wine vinegar, keep in mind that the wine provides the flavor and aroma; the better the wine, the better the vinegar. That is why we provide cabernet, chardonnay, and champagne vinegars, rather than generic “red” or “white” vinegars. Most commercial vinegars are diluted with water to help mask the strong acetic acid content. Therefore the vinegar flavor is diluted, which means one must use more in vinaigrettes and recipes. Our wine vinegars are robust, fruity, smooth, and rich. When using them, utilize smaller amounts than are typically called for in recipes that assume one is using a lesser quality red or white vinegar.
A word on balsamic vinegar
Balsamic vinegar is a traditional flavored vinegar. Made from grapes, it is commonly used in Italian cuisine, as a salad dressing when combined with oil, marinades, and sauces. It is a traditional product originating in Modena, Italy, where it has been made since the Middle Ages. Unlike common vinegars, it is dark and thick with a complex but sweet taste.
Balsamic vinegar is highly appreciated and valued by chefs and gourmet food lovers. They use vinegars in small amounts in simple dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars (aged 15 to 20 years) are used in salad dressing and to enhance sauces, pastas, and risottos. Older, mature vinegars (25 years plus), which are very rich and thick, are used sparsely to enhance plain meat or fish, fresh fruit such as strawberries, or even drunk from a small glass to conclude a meal. It is also used as a topping on vanilla ice cream. Some people use it instead of wine in food.
A word on wine vinegars
The word "vinegar" comes from the French words for wine (vin) and sour (aigre). When purchasing wine vinegar, keep in mind that the wine provides the flavor and aroma; the better the wine, the better the vinegar. That is why we provide cabernet, chardonnay, and champagne vinegars, rather than generic “red” or “white” vinegars. Most commercial vinegars are diluted with water to help mask the strong acetic acid content. Therefore the vinegar flavor is diluted, which means one must use more in vinaigrettes and recipes. Our wine vinegars are robust, fruity, smooth, and rich. When using them, utilize smaller amounts than are typically called for in recipes that assume one is using a lesser quality red or white vinegar.
A word on balsamic vinegar
Balsamic vinegar is a traditional flavored vinegar. Made from grapes, it is commonly used in Italian cuisine, as a salad dressing when combined with oil, marinades, and sauces. It is a traditional product originating in Modena, Italy, where it has been made since the Middle Ages. Unlike common vinegars, it is dark and thick with a complex but sweet taste.
Balsamic vinegar is highly appreciated and valued by chefs and gourmet food lovers. They use vinegars in small amounts in simple dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars (aged 15 to 20 years) are used in salad dressing and to enhance sauces, pastas, and risottos. Older, mature vinegars (25 years plus), which are very rich and thick, are used sparsely to enhance plain meat or fish, fresh fruit such as strawberries, or even drunk from a small glass to conclude a meal. It is also used as a topping on vanilla ice cream. Some people use it instead of wine in food.
$10.00 | $10.00 | $12.00 |
$20.00 | Regular price: $20.00 Sale price: $18.00 | $10.00 |
$10.00 | $19.99 | $14.99 |
$14.99 | $24.99 |
