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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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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Fig Balsamic Vinegar

Pair Fig Balsamic Vinegar with Orange or Lemon Olive Oil to dress a simple salad. Drizzle Fig Balsamic Vinegar over a milk chocolate ice cream. Serve Fig Balsamic Vinegar with a log of soft goat cheese or Brie. Slice heirloom tomatoes and garnish with sea salt and Fig Balsamic Vinegar. Baste roasted or grilled meats with Fig Balsamic Vinegar, or use to make a glaze for duck, lamb or pork. Fig Balsamic Vinegar is outstanding with summer berries.

Good Eats: Serve with soft goat cheese or brie. Brush over roasted or grilled meats, especially beef. Glaze duck, lamb or pork. Drizzle over summer berries
Perfect Pairs: Blood Orange, Lemon, Chipotle, or any mild EVOO
  
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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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Gravenstein Apple White Balsamic Vinegar
We are pretty proud to be offering the Gravenstein Apple White Balsamic for a limited time which blends the great Gravenstein flavor with our premium white balsamic vinegar. It mixes well with rosemary or basil olive oils for a great salad dressing. Pair with the cayenne or chipotle olive oils to make a spice slaw or kimchi. Reduce it down and glaze a pork loin or ham. Would be a tasty addition to a fruit salad as well. And don't forget just a splash in some champagne will lift your spirit to new heights.

  
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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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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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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 Balsamic Vinegar

This vinegar adds depth to any of your favorite pan sauces, to braised meats, and fruit compotes. Drizzle a little Pomegranate Balsamic Vinegar over poached fruit and ice cream for an elegant and easy dessert. A splash of Pomegranate Balsamic Vinegar livens up a fresh green or rice salad, and brings a tasty twist to poultry stuffing. Pairs well with citrus olive oils for a fruity marinade or dressing, or with Chipotle Olive Oil for a spicier combo.


Good Eats: Adds depth to pan sauces, braised meats, and compotes. Drizzle over poached fruits and ice cream for an easy, elegant dessert.
Perfect Pairs: Lemon, Blood Orange, Chipotle, Peppery EVOO, Roasted Sesame and Walnut Oils
  
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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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