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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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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Cranberry Pear Balsamic Vinegar

Our Cranberry-Pear Balsamic Vinegar makes a perfect "pair" in itself, the flavor combination of tart cranberries with juicy, sweet pears, infused with the balsamic vinegar is sweet, subtly tart and all-around delicious. Use as a marinade for grilled or roasted chicken, or as a glaze over your chicken or pork dish. Try Cranberry-Pear Balsamic drizzled over a salad loaded with cheese, fruit and nuts.

Good Eats: Try as a marinade for grilled or roasted chicken, use as a glaze over your chicken or pork as a sweet drizzle over a salad loaded with cheese, fruit and nuts.
Perfec Pairs: Blood Orange Olive Oil and any of our mild Extra Virgin Olive 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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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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Key Lime White Balsamic Vinegar
Our Key Lime White Balsamic is tart with a zippy taste, a refreshing reminder of summertime, any time of the year. Use Key Lime White Balsamic in dressings and marinades or glazes for chicken, pork, or vegetables. It’s an unexpected tasty ingredient in shrubs (the drinks, not bushes, silly) and cocktails, and even in pickles or over fruit.

Good Eats: Dressings, marinades or glazes for chicken, pork, or vegetables.
Perfect Pairs: Baklouti, Garlic, and Blood Orange Olive Oil.
  
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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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Passion Fruit White Balsamic Vinegar
The national flower of Paraguay, the passion flower plant is native to tropical areas of South America, and is grown for its sweet, seedy passion fruit. Passion fruit juice often is added to mixed-fruit juice blends (to add aroma) and to cocktails, and used in sauces and salads, and in desserts.

We take that delicious passion fruit a step further to produce Passion Fruit White Balsamic.

Good Eats: Salads, glazes for salmon, halibut, or shrimp.
Perfect Pairs: Roasted Sesame, Garlic, Blood Orange or Persian Lime Olive Oils
  
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Peach White Balsamic Vinegar

Our Peach White Balsamic vinegar is so smooth and crisp, made with natural peach juice and white Trebbiano grapes. More sweet than tart, it is an amazing addition to summer salads and fresh fruits.

Good Eats: Terrific as a fruit salad dressing, drizzle over cheese, brush over grilled fish and chicken
Perfect Pairs: Lemon, Blood Orange, Tarragon or any mild EVOO, Roasted Sesame, Roasted Almond and Roasted Walnut Oils
  
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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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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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