Other Gourmet Vinegar

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Fig Vincotto Vinegar is derived from cooking the musts, the pulped grapes of Negroamaro and Malavasia grapes, which have been left to wither on the vines for 30 days. After cooking, the grape must is reduced to one-fifth of its original volume and left to age in oak barrels for up to 4 years. The flavor is uniquely sweet and sour. Fig Vincotto is crafted by the infusion of fig after the third year of vinegar aging and no coloring, no preservatives or sugar is added. Fig Vincotto Vinegar is wond... MORE INFORMATION
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Verjus is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or verjuice as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen -it's green. It is used to add acidity to foods, an important component in food and in cooking. Verjus has a gentler flavor ... MORE INFORMATION
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Orange Vincotto is a versatile condiment that is made from the cooked must of Negroamaro and Black Malavasia grapes, using a closely guarded traditional family recipe. This unique condiment will enhance the flavor of meats, fish, and salads. Orange Vincotto will enhance the flavor of grilled and roasted meats, fruit salads, ice cream, fruits and many other desserts and cocktails.... MORE INFORMATION
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Acetaia San Giacomo is located in an old farm near the town of Novellara in the Emilia-Romagna region of Italy. They have a superb reputation with their balsamic vinegars. The Quince Cider Vinegar, Aceto di Mela Cotogna, is made with quince juice from the Azienda Agricola Pojer e Sandri in Trentino and by respecting the traditional process, so no heat treatments are applied, the quince juice is very slowly oxidized at natural temperature, conserving and intensifying the aroma and fragrance of t... MORE INFORMATION
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Vincotto, literally - cooked wine, is a dark, sweet dense grape must produced in the Apulia region of Southeast Italy. Grape must, made from Negroamaro and Black Malvasia grapes, is slowly cooked for hours until it is reduced until one-fifth of its volume and then it is placed in oak barrels for four years. To make Raspberry Vincotto Vinegar a traditional vincotto is used as a base and the fruity sweet vinegar is the result that has some similarities with a good quality Balsamic vinegar, howeve... MORE INFORMATION
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Vincotto Vinegar or Aceto di Vincotto is a velvety liquid made by cooking and reducing the grape must from two distinct grape varietals, Malvasia and Negroamaro from the Puglia region in Southern Italy, for a period of fifteen hours. It is then aged for 6 years in oak barrels, allowing the taste and consistency to develop. Vincotto Vinegar must never be confused with Balsamic vinegar. Vincotto has nuances of prunes, spices and heady grape components and is not as woody as Balsamic. Use Vincotto... MORE INFORMATION