Vinegars


  
Black Currant Balsamic Vinegar

Our Black Currant Balsamic Vinegar marries traditional Balsamic Vinegar with natural black currant flavor to produce one of our sweetest balsamic. The low 4.5% acidity level gives a smooth finish to our Black Currant Balsamic Vinegar, and matches well with all kinds of salads and fruits. Rich and dense, Black Currant Balsamic Vinegar does not need further reduction in order to create glazes for lamb, beef, pork, or chicken.


Good Eats: Use as a dressing over citrus salads, marinate pork or beef before grilling, or reduce and drizzle over ice creams.
Perfect Pairs; Lemon, Lime, Blood Orange, Walnut, Almond, or any mild EVOO
  
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Blackberry Ginger Balsamic Vinegar

For a refreshing summer tonic: try 1 Tbs Blackberry-Ginger Aged Balsamic Vinegar in a tall cold glass of club soda or ginger ale. Pair Blackberry-Ginger Aged Balsamic Vinegar with Roasted Walnut Oil, or Ultra Picual extra virgin olive oil, for a lively dipping sauce for bread, or for dressing a rice salad!

Good Eats: A zesty marinade for grilled pork and chicken, use in stir fries or drizzle over fruit. Delicious as a salad dressing too.
Perfect Pairs: Roasted Almond, Roasted Walnut, Persian Lime, or any peppery EVOO
  
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Cara-Cara Orange Vanilla White Balsamic
Start with a delicious white balsamic aged up to 12 years and then we add the deliciousness of Cara-Cara Oranges and smooth sweet Bourbon Island Vanilla. The uses are endless with this balsamic, you can use it on salads of course, but there is so much more. Can be used in a mayonnaise based slaw, fruit or meat salad giving it a hint of orange, also use to top ice cream or add a touch to your favorite baking recipes. Reduce it down and drizzle over pound cake or a nice piece of chocolate. Pairs well with Persian Lime, Basil, and a medium single varietal EVOO.

Good Eats: Mayonnaise based slaw, fruit or meat salad giving it a hint of orange, also use to top ice cream or add a touch to your favorite baking recipes
Perfect Pairs: Lemon, Lime, any EVOO
  
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Champagne White Wine Vinegar

Taste our Champagne Vinegar, you'll notice its smooth and elegant taste. Unlike other Champagne vinegars, this one never undergoes a pasteurization process, endowing the vinegar with a lovely, rich base. Champagne vinegar is light and fresh on its own, but also pairs well with other vinegars, especially those with a slightly fruity taste.

Good Eats: A diveine ingredient in vinaigrettes! Make an exquisite mayonnaise with any light EVOO. Marinate chicken, pork and scallops. Use for pickling , and over green beans, cucumber and other light summer salads.
  
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Cinnamon Pear Balsamic Vinegar

Our Cinnamon Pear Balsamic Vinegar brings to mind the heady smell of pears and cinnamon -- sweet and warm, but with the spicy overtone of cinnamon. This balsamic vinegar is a lovely counterpoint to our sweeter, fruity olive oils, and makes an excellent salad dressing for strongly-flavored greens, or a fine marinade for lamb or duck. Cinnamon Pear Balsamic Vinegar tastes great with tomatoes, poached pears, fresh sliced strawberries, and ice cream.

Good Eats: Brush over grilled Iowa Chops and other pork roasts. Glaze pound cakes, drizzle over Sunday pancakes or ice cream for a sweet treat. Almost forgot - it's a salad dressing favorite, too!
Perfect Pairs: Persian Lime, Basil, and Chipotle Olive Oils, Roasted Nut Oils
  
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Dark Chocolate Balsamic Vinegar

Dark Chocolate Balsamic vinegar is best paired with desserts and drizzled over fruits that like chocolate: bananas, berries, pineapple. Fantastic on vanilla ice cream or gelato, and fabulous on cheesecake. But Dark Chocolate Balsamic vinegar isn't just for dessert: try this distinctive balsamic with hard cheeses like Parmesan and Asiago, or in chiles and mole sauces.

Good Eats: Top vanilla ice cream, macerate fresh berries, brush over grilled pork and poultry. Excellent as an addition to any spicy Mexican mole!
Perfect Pairs: Roasted Walnut or Almond Oil, Blood Orange, Chipotle, and Harissa Olive Oil
  
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Denissimo Reserve Balsamic Vinegar
The Limited Private Reserve “Molto Denissimo” (which translates to “Extra Dense”) balsamic is made in Modena, Italy of Trebbiano grape must. The vinegar is slowly cooked and caramelized, its volume reduced in copper kettles, and then slowly aged in the traditional “Batteria” of Modena, a succession of barrels of different aromatic woods (including mulberry, ash, oak, juniper, and cherry wood).

Good Eats: Drizzle onto any dish as a condiment, pairs with virtually every oil as a vinaigrette, and don't forget to splash a bit over fruit and ice cream.
Perfect Pairs: Anything. Trust us.
  
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Espresso Balsamic Vinegar

This dark delicious brew is not that far off in appearance of espresso, but the flavor is reminiscent of milk chocolate and carmel with the rich taste of coffee. It adds a dark rich flavor to meats and desserts. Try a splash on steak or pork, or even use it to make a BBQ sauce. If you have a sweet tooth, drizzle some over a brownie topped with vanilla or chocolate ice cream.

Good Eats: Reduce and drizzle over your roasted pork loin, a splash in your bordelaise, or in your next coffee liqeur drink. The flavors of caramel and butter will bring your meal to the next level.
Perfect Pairs: Eureka Lemon Olive Oil, Sweet Barnea Extra Virgin Olive Oil, and Roast Walnut or Roasted Almond Oil
  
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Grapefruit White Balsamic Vinegar

You would think that pairing tart grapefruit with tart vinegar would be too much tart for one bottle, but think again. Our Grapefruit White Balsamic vinegar sparkles with crisp, sweet citrus flavor. The clean taste of the grapefruit blends beautifully with the white balsamic vinegar, made from white Trebbiano grapes, to produce a flavor you are bound to enjoy.

Good Eats: Try this amazing balsamic in salad dressings, saute scallops, pair with fennel, or surprise your guests with a grapefruit balsamic sorbet.
Perfect Pairs: Blood Orange, Lemon, Lime EVOO
  
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Honey Ginger White Balsamic Vinegar

Honey and ginger are two of the oldest and most popular ingredients for flavoring all kinds of cooking, and are often paired in recipes for their sweet-and-spicy, soothing-and-hot balance. Our Honey Ginger White Balsamic vinegar teams these two favorites with white balsamic vinegar, made from white Trebbiano grapes. The moderate acidity of the white balsamic vinegar balances perfectly with the bite of the ginger and the natural sweetness of the honey.

Good Eats: Saute vegetables, use in stir-fry dishes, or over mild-flavored fish.
Perfect Pairs: Lime, Chipotle, Lemon, Sesame, Garlic, or any-mild EVOO
  
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Lavender Aged Dark Balsamic Vinegar

Floral, sweet and slightly herbaceous, our Lavender Balsamic captures the essence of this ancient flower. Drizzle some Lavender Aged Balsamic Vinegar over fresh fruit and see what you think. Lavender Balsamic also pairs well with chocolate, and is a nice match with sheep's-milk and goat's-milk cheeses.


Good Eats: Easier to use than you might think! It works well in marinades, syrups, and even cocktails. Try adding it to a simple syrup and adding over next white or yellow cake after baking.
Perfect Pairs: Eureka Lemon Olive Oil, Basil Olive Oil, and any mild EVOO
  
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Pinot Noir Red Wine Vinegar

The lively character of Pinot Noir Wine Vinegar is absolutely amazing in vinaigrettes and in marinades. Use this Pinot Noir Wine Vinegar to brighten reduction sauces, to sharpen the flavors of homemade soups and stews, or to braise duck or lamb. Add a dash of Pinot Noir Wine Vinegar to your beef bourgignon to elevate the dish to a whole new level.

Good Eats: Brighten reduction sauces. Sharpen the flavors of soups and stews. Add a dash to beef braises to elevate the recipe to a whole new flavor!
  
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Pomegranate-Quince White Balsamic
Our newest vinegar, Pomegranate-Quince White Balsamic, is a tart, fresh partnership of California pomegranates and winter quince with aged white balsamic. The color of a precious ruby, this balsamic is on its way to becoming a favorite of AllSpice customers.

Good Eats: reduction-glaze for pork, chicken, or lamb, or drizzled over fruit or sorbet. This balsamic also makes a great "secret ingredient" in a bracing cocktail, and pairs well with Manchego cheese.
Perfect Pairs:Blood Orange or Persian Lime Olive Oil, or single-varietals like Picual or Hojiblanca
  
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Raspberry Balsamic Vinegar

Raspberry vinegars have been a favorite of salad-eaters for many years, but until you've tried our Raspberry Balsamic Vinegar, you haven't experienced just how delicious raspberry can be! This thick, perfectly balanced balsamic vinegar is overflowing with the natural flavor of fresh, ripe raspberries.

Good Eats: Toss with mixed greens and a little feta or goat cheese. Pair with a spicy flavored oil as a chicken or pork marinade. Our favorite "Fustini" flavor!
Perfect Pairs: Blood Orange, Lemon, any mild EVOO or Roasted Sesame Oil
  
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Serrano Honey Vinegar
Serrano Honey Vinegar is sweet, tart, spicy, and made in artisanal batches from 100% honey by a fifth-generation beekeeper in the Pacific Northwest. Sulfite free. Amazingly complex, makes a great addition to salsa, ceviche, Bloody Mary's, fajitas and shrimp.
  
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Sherry Reserva Wine Vinegar

Sherry vinegar is Spain's answer to balsamic vinegar. From Jerez, Spain and made in the traditional Solera system, our Sherry Reserva 25 year aged Wine Vinegar, has a true sherry flavor that can only come from cask-aging.

Good Eats: An essential addition to Gazpacho. Enhance flavors of soups, stews, sauces, and casseroles by adding a splash just before serving. Wonderful in any vinaigrette or salad dressing.
  
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Traditional (18 Year) Balsamic Vinegar

Our Traditional Balsamic Vinegar is just as named: produced in the traditional Modena style and aged up to 18 years in oak barrels. A very diverse balsamic, it is thick and potent enough to be dripped onto a dish as a condiment, and also balanced enough to pair well with one of our olive oils in a salad dressing.

Good Eats: Drizzle onto any dish as a condiment, pairs with virtually every oil as a vinaigrette, and don't forget to splash a bit over fruit and ice cream.
Perfect Pairs: Anything. Trust us.
  
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Vermont Maple Balsamic Vinegar
Quickly becoming a staff favorite, this balsamic warms the kitchen in a variety of ways with it's rich flavors. Sweet and full-bodied, with a taste that enhances each dish. Good Eats: added to your morning pancake syrup, over pork chops or loin, or used as a marinade, over reduced and poured over a bowl of butter pecan or vanilla ice cream.

Good Eats: Add to your morning pancake syrup, over pork chops or pork loin, or use as a marinade. Great reduced and drizzled over a bowl of butter pecan or vanilla ice cream.
Perfect Pairs: Any EVOO or Roasted Nut Oil
  
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White Balsamic Vinegar

White Balsamic Vinegar is made with Trebbiano grapes, just like Traditional Balsamic Vinegar, but it undergoes a different cooking and barrel-aging process. Both are balsamic vinegars, and the flavors of the two are similar, but the dark [traditional] balsamic is slightly sweeter, and has a more syrup-like consistency. White Balsamic is a crisp vinegar with just a touch of sweetness, and a more clean aftertaste.

Good Eats: An excellent choice for light vinaigrettes, or as a marinade for fish, scallops and shrimp. Excellent choice for any ceviche, too.
Perfect Pairs: Virtually any flavored or single-variety EVOO
  
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