Vinegars


  
Apricot White Balsamic Vinegar

Apricot White Balsamic Vinegar pairs well with our Persian Lime, Blood Orange or Tuscan Herb Olive Oils, as well as with Roasted French Walnut Oil. Apricot White Balsamic vinegar makes a light dressing, a flavorful glaze on pork, or a tart drizzle over fine cheese. Apricot vinegar can be reduced down as a syrup for drizzling over freshly-baked bread.

Good Eats: This white balsamic makes a light dressing, a flavorful glaze on pork, or a tart drizzle over fine cheese. Apricot vinegar can be reduced down and poured over hot bread or cake (like you would an apricot jam). Try in our recipe for balsamic jelly!
Perfect Pairs: Persian Lime Olive Oil, Blood Orange Olive Oil, Tuscan Herb Olive Oil, or a roasted nut oil.
  
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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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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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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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Jalapeno White Balsamic Vinegar

Sweet, spicy and tart, our Jalapeno White Balsamic is fantastic in marinades, ceviche, dressings with fruit and salsas. In this vinegar the sharp taste of white balsamic, made from white Trebbiano grapes, is paired with jalapeno, giving a Latin flavor to salads.

Good Eats: A great marinade for just about any white meat, add to any BBQ sauce, saute scallops and shrimp, add to ceviches or spice up a salsa.
Perfect Pairs: Persian Lime, Blood Orange, Avocado Oils
  
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Lemongrass Mint White Balsamic

Crisp, cool and tart, Lemongrass Mint White Balsamic Vinegar tastes like summertime in a bottle. A light blend of Thai Lemongrass and barrel-aged Italian white balsamic, this herbal-tart vinegar also has a little “kiss” of cooling mint.

Good Eats: marinades for pork or poultry, dressings for salads, over fruits
Perfect Pairs: Eureka Lemon, Persian Lime, Basil, or Harissa Olive Oil
  
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Neapolitan Herb Balsamic

Heralded as a great example of the healthy "Mediterranean Diet," Neapolitan cuisine is heavy on tomatoes, beans, seafood, veggies and cheese -- spiced with lots of garlic and fresh herbs. Our Neapolitan Herb Balsamic vinegar has that same complex taste that evokes the cuisine of Naples: traditional herbs including rosemary, marjoram, thyme, garlic, and sage.

Good Eats:marinades for steak or poultry, a dash of spice in a Bloody Mary at brunch, dressings for salads and fresh vegetables, pastas, or grains, and partnered with creamy cheeses like chèvre.
Perfect Pairs:single-varietal olive oils, or with Garlic Olive Oil
  
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Oregano White Balsamic Vinegar

Oregano is the staple herb of Italian-American cuisine, one of the few herbs that is stronger when dried than when fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Use our Oregano Balsamic Vinegar in recipes where you would normally find oregano: artichokes, chicken, eggplant, fish, lamb, pasta salads, peppers, pizza, tomatoes, and zucchini.

Good Eats: Brush over grilled fish, marinate chicken, and add to any light sauce. Toss with potatoes and roasted or grilled vegetables for a light, tangy dressing.
Perfect Pairs: Lemon, Garlic, Chipotle, and Tuscan Herb Olive Oil
  
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Pineapple White Balsamic Vinegar

Our golden pineapple balsamic from Modena, Italy is sweet and tart with the heady aroma of fresh ripe pineapple. This amazing, zesty balsamic is the perfect complement to fruit salads and fresh berries. It adds substantial flavor without discoloring salads.

Good Eats: Add a bit of soy sauce to make a great pork and poultry marinade. Use as a finishing drizzle over fresh berries or as a fruit salad dressing.
Garlic, Lemon, Lime, Blood Orange, and Basil Olive Oils, Roasted Sesame Oil
  
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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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Red Apple Balsamic Vinegar

Use Red Apple Balsamic Vinegar to add a hint of apple aroma and flavor to any dish. This vinegar makes a lovely glaze for pork, chicken, and fish, whether on the grill or roasted in the oven. Combine Red Apple Balsamic Vinegar with Roasted Walnut Oil for a perfect vinaigrette for an apple-walnut-green salad!

Good Eats: Adds a refreshing lift to salads, sauces, and chutneys. Marinate or brush over grilled pork. Makes a knock-out vinaigrette dressing for green salads.
Perfect Pairs: Lemon, Chipotle, any mild EVOO, Roasted Walnut and Roasted Almond Oil
  
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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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Strawberry Balsamic Vinegar

Juicy and sweet, kissed by the sun, strawberries are a little taste of heaven on earth. For our Strawberry Balsamic Vinegar we take that sweet, natural flavor and blend it with aged balsamic vinegar. No added sugar -- just the splendid taste of strawberry and the refined taste of balsamic.

Good Eats: Especially good in vinaigrettes over spring greens, drizzle over chocolate desserts, fruit medleys, and ice cream.
Perfect Pairs: Lemon, LIme, Blood Orange, Basil Olive Oils, and Roasted Almond or Roasted Walnut Oil
  
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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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Vanilla Balsamic

Sultry, fragrant Tahitian vanilla beans are coupled with our 18 year aged Traditional Balsamic Vinegar. The resulting collaboration, Vanilla Balsamic Vinegar, is intoxicating as it is exotic.

Good Eats: Try with fresh strawberries, drizzle over warm brownies or chocolate cake, makes an incredibly rich winter vinaigrette. Splash a bit over ice cream.
Perfect Pairs: Roasted Walnut Oil, Roasted Almond Oil, Lemon, Blood Orange or any mild EVOO
  
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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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