Vinegars


  
Black Cherry Balsamic Vinegar

Black Cherry Balsamic Vinegar is delicious with fruits and cheeses, and is an ideal accompaniment to the more tart cheeses like Bleu, Feta and Manchego. Black Cherry Balsamic Vinegar will pair nicely with any extra virgin olive oil, but is especially well-suited to the lighter varieties like Orange or Lemon Olive Oil.


Good Eats: Delicious on salads with goat/bleu cheese or citrus. Glaze for ham or chicken, or combine with Chipotle OO, Lime 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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Blueberry Balsamic Vinegar

The heady aroma of our Blueberry Balsamic Vinegar brings to mind the wonderfully-illustrated children's book, Blueberries for Sal, in which the human toddler, and the baby bear cub, become so preoccupied with eating all the blueberries they can find, that they inadvertently wind up with the wrong blueberry-picking mother!

Good Eats: A perfect marinade for grilled chicken or pork. Amazing drizzled over fresh berries, and even cobbler and ice cream.
Perfect Pairs: Blood Orange, Eureka Lemon, and almost all unflavored 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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Coconut White Balsamic Vinegar
Coconut White Balsamic vinegar is truly unique - a fusion of white balsamic vinegar, made from white Trebbiano grape must, with all-natural coconut flavor. The sweet-tart of the white balsamic and the smooth coconut makes for a light, tropical taste you are sure to enjoy.

Good Eats: Salad dressing, marinade, drizzled over fish or seafood, or any carribean inspired dish.
Perfect Pairs: Persian Lime Olive Oil, Tuscan Herb Olive Oil, Arbequina EVOO and Picual EVOO
  
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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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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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Mango White Balsamic Vinegar

Pair Mango White Balsamic vinegar with any of our extra virgin olive oils to make a light, tart vinaigrette - we are especially fond of the Lemon olive oil and our Ascalano or Picual olive oils with this vinegar. Mango White Balsamic vinegar is a perfect complement to cheeses, apples, pears, and oranges, and of course, it is beyond divine drizzled on grilled peaches. Try a splash of Mango White Balsamic in club soda or over shaved ice for a chilly grown-up treat.

Good Eats: Tasty as a tart vinaigrette, complements cheese, apples, pears, and outstanding on grilled stonefruits. Try a splash in club soda or shaved ice for a chilly grown-up treat.
Perfect Pairs: Eureka Lemon Olive Oil, any Extra Virgin Olive Oil, especially the Picual and Ascalano EVOO
  
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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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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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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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Sicilian Lemon White Balsamic Vinegar

We combine the playfully tart and pleasingly sweet taste of the Sicilian lemon with our white balsamic vinegar to produce our delicious Sicilian Lemon White Balsamic vinegar. A perfectly balanced acidity and a crisp lemon flavor and aroma makes this vinegar a winning companion to seafood, marinades and mixed drinks.

Good Eats: The crisp lemon flavor and aroma makes this vinegar a winning companion to seafood, marinades, and mixed drinks.
Perfect Pairs: Garlic, Basil, Tuscan Herb, Blood Orange, Lemon, Lime, any EVOO
  
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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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