Balsamic Vinegar from Modena & Reggio Emilia
Artigianale Condimenti
Traditional Wine Vinegar
Sherry Vinegar
True Fruit Vinegar
Flavored Vinegar
More about Balsamic Vinegar

This page updated 6/5/09

Modena

Villa Manodori Artigionale,  Cognento, Modena API 15

This carefully-crafted balsamic is simply called ' Artigianale.' It approaches a Tradizionale balsamic due to it's thick, syrupy style, but it is less complex in flavor and not aged for as many years. Aged in oak, chestnut and juniper barrels, this is truly one of life’s great pleasures at an affordable price. It is our runaway best-selling balsamic vinegar, and a 'must have' for every creative cook. Made for Massimo Bottura to use in his restaurant Osteria Francescana in Modena, this balsamic is designed to hold up to the heat of cooking without turning bitter. It is a sweet and dense, syrupy balsamic that delivers volumes of flavor. Aged about 12 years.

Reggio Emilia

F. Ili.Gorrieri,  L'Asè, Reggio Emilia

This wonderful vinegar is completely hand-crafted from an artisan producer in Reggio Emilia. The Gorrieri family grows and harvests their own grapes, and even fashions their own wooden aging barrels from oak, chestnut, mulberry, cherry and juniper. This product boasts a warm brown color, a thick consistency and a fruity aroma. Careful aging respects the initial boiling and reduction of the must, the net result of which is a sophisticated complex of flavors that features harmonious sweet and tart notes.
 

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Modena

SALE!
Acetum, Fiaschetta, Modena API 28

A delicious and very reasonably priced balsamic that is an excellent choice for all salad uses. Complex in flavor, light in body and very aromatic, this balsamic has been given the top grade of FOUR LEAVES by the Assaggiatori Italiani Balsamico – the Association of Balsamic Vinegar Tasters in Modena, Italy. Acetum is a top balsamic producer and one of our best sellers and favorites.

The AIB 4-leaves grading system.

The certified products are coded with a small colored strip printed on the labels. The strip carries a Chef's hat logo, with a varying number of vine leaves on top of it, from one to four. The number of the leaves, and the color of the strip, indicate to consumers the level of the quality of the vinegar and the suggested usage. A neck-tag on each bottle tells the differences among the 4 qualities, and the most appropriate usage for each of them.



Four Leaves (black strip) is an exceptionally thick Balsamic, perfect for all the culinary usages

Three Leaves (gold strip) appears a s a vinegar distinguished for its sweetness, with scents of wood and spices, especially suggested for cheese and strawberries

Two Leaves (silver strip) has a higher syrupiness, and it is suggested both for salads, and for BBQs and marinating

One Leaf (red strip) category is marked by moderate density, and it is the type of Balsamic Vinegar essentially used for salads;

 

ELSA, Farmacia, Solara, Modena API 17

This balsamic vinegar is the first condimenti quality balsamic that we carried in our store, and it has developed a very loyal following over all these years. Fruity, fresh, and not too syrupy, this vinegar is made from one variety of Lambrusco grape and has a straight-forward, delicious flavor. Lots of fruit, lots of style - try it and you will see why customers buy 4-6 bottles of it at a time. Aged 6 years.

ELSA, Era, Solara, Modena API 17

Older sister to the younger Elsa, this vinegar has elegance and a full-bodied, polished flavor that comes from careful blending and the refinement of age. Blended from 3 varieties of old-growth Lambrusco grapes, this balsamic has a thicker body, more balance, and deep, rich suggestions of raspberries, cherries, raisins and chestnuts. Aged for 12 years

Reggio Emilia

Acetaia San Giacomo, Essenza, Reggio Emilia

This small bottle contains a precious quantity of lovely artisan-made balsamic vinegar that possesses a seductive, syrupy texture and nuanced flavors of nuts, berries and chocolate. It is deep ruby-amber in color, and has backbone and structure like a well-made wine.

Cavalli, Scandiano, Reggio Emilia

Slightly syrupy, full-flavored and harmonious in style, this addictively well-balanced condimenti balsamic from respected second-generation vinegar makers Roberto and Giovanni Cavalli delivers a lot of style. Cavalli balsamics are known for their brilliant balance of sweetness and acidity.

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Wine Vinegar

Wine vinegars are produced through a fermentation process in which a viscous bacteria culture (acetobacter aceti or ‘ vinegar mother ’) is used to convert the alcohol in the wine into acetic acid, or vinegar. While the grape varieties used to produce fine wine varies, vinegar-making requires that the quality of the wine be of an excellent quality. While the methods of cellaring the vinegars vary, the best and most flavorful vinegars always begin as good quality wine.
 

Badia a Coltibuono, Red Wine Vinegar, Italy

In the Chianti zone of Tuscany the role of grapes is as important for making distinctive vinegar as it is for making great wine. In fact, this vinegar is made from the same grape 'must' that this esteemed estate uses to make their Black Rooster Chianti. Bold in flavor, this snappy vinegar is underscored with the backbone of the 'terroir' of the Tuscan hills and influenced by the history and culture of this magical place.

Katz Cider & Wine Vinegars, United Sates

Albert and Kim Katz are dedicated food producers in Napa, California, who believe that vinegar is an essential ingredient in finished dishes and cooked foods. That is why they choose to craft their artisan vinegars by the centuries-old French Orleans Method. This slow conversion of wine to vinegar takes place over a period of several months, in small oak barrels and imparts body, integrity and most importantly, FLAVOR to the vinegar. We love these vinegars and recommend them highly.
 

Katz Gravenstein Apple Cider Vinegar

The Gravenstein apple has played an important role in the history and culture of California’s western Sonoma Valley since the nineteenth century. Peak planting was in 1945 when over 14,000 acres of the area’s gently sloping hills were covered with Gravenstein apple trees. Unfortunately there are far fewer today with thousands of acres being replanted with grape vines. Slow Food has declared the Gravenstein apple to be a “Heritage” food that should be protected from further encroachment. The fruit has long been sought after by chefs for its culinary uses and its elegant balance of sweet and tart flavors. Their dense texture makes them perfect for sauces and pastries, and the best apple crisp imaginable. It also makes the best cider around.

Kim & Albert Katz take this hard cider made from late ripening Gravenstein apples when the sugars are high, and then the cider is carefully and slowly converted to vinegar in 55 gallon oak barrels. The result is a pleasant elixir, redolent of baked apples, honey and sweet spice balanced with a solid backbone of acidity.

Katz Late Harvest Sauvignon Blanc AgroDolce Vinegar

AgroDolce in Italian means "sweet and sour." This vinegar is made from California-grown Sauvignon Blanc grapes that are intentionally left on the vine for a month to 6 weeks longer than if they were to be made into wine. This allows the grapes to become "raisiny" and very concentrated with sugars. Following the same tradition used to make the great Sauternes of France, the unfermented juice from the grapes is blended into Katz's proprietary wine vinegar and slowly aged in oak barrels until it is a balanced AgroDolce. The finished vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, sweet apricot, fig and pear from the late-harvest grapes...yet all supported by a strict backbone of crisp acidity from the vinegar base.

Katz Sonoma Trio Vinegar

Katz Trio Vinegar is crafted in the same manner as classic Meritage wines where small lots of red wine varietals are blended to create wines with great structure and character. Trio vinegar is made this same way by blending selected lots of California Merlot, Zinfandel and Cabernet Sauvignon. The finished vinegar has a lovely garnet color with nuances in the flavor of sweet ripe berries. Produced in small batches...quantities are very limited.

Ponti, Pinot Grigio White Wine Vinegar, Italy

Martin Pouret, Wine Vinegars,  France

France has always led the pack with well-made red and white wine vinegar. And, importantly, our French wine vinegars are made by the old-fashioned ‘Orléans method’ by Martin Pouret and Co, in the Loire Valley. There, fermentation of the wine proceeds slowly in wooden barrels ( without the addition of heat ) for approximately three weeks. Then the fledgling vinegar is cellared in wood for 6 months or longer before being released for sale. Pouret is one of the last traditional vinegar makers in France to make vinegar in this slow, traditional way. These vinegars are bright and pure with a great intensity of flavor.
 

Origen Chardonnay Wine Vinegars,  Chile

Origen Ají Verde white wine vinegar is made with fresh green chilies and adds a bit of heat for all types of seafood, raw fish marinades, salads, and green beans.

Origen Mandarina white wine vinegar is made with fresh tangerines and has a tangy flavor ideal for bbq and grilled meats, poultry, salmon, and even dessert sauces.
 

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Sherry Vinegar
 

Alvear
Palacio Quemado Pedro Ximénez Sweet Vinegar, Spain

Pedro Ximénez Sweet Vinegar is made from the same grapes used to make Montilla PX wine. These wines are made in the Cordoba region of Andalusia and are less well known in the USA than sherry. But they bear a similarity of flavor, and are also made in the traditional sherry criadera and solera system. The PX grapes are left on the vine to sun-dry until the sugars have concentrated and the grapes have shriveled into raisins. Alvear PX Sweet Vinegar is made exclusively from this namesake grape and its rich, brown color suggests wood-paneled libraries, old leather, cigars, and well-worn chaps. The result is exquisite vinegar with overtones of chocolate, nuts, pears and sultry, sweet dessert wines. This vinegar is a definite ‘must have’ that every cook should have in their pantry.

José Páez Lobato ‘Gran Capirete 50 Reserva ’
Sherry Vinegar, Spain

While many sherry vinegars can be found on the market today, few compare with this spectacular 50-year-old treasure made from Palomino Fino grapes. Grown in the microclimate of the Jerez region, this is the grape variety that produces the great Spanish Sherries. It has a complexity of flavor that suggests apples and pears, almonds and walnuts. Drizzle it on lovely spinach or salad greens - it is a perfect match for any of our Spanish extra virgin olive oil offerings - add to squash, onion or fennel soups, summery gazpacho, or to finish a pan of sautéed mushrooms, onions, or roasted red peppers.

José Páez Lobato ‘Capirete 20 Reserva ’
Sherry Vinegar, Spain

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True Fruit Vinegar
 

Delouis Apple Cider Bouquet Vinegar, France

Katz Gravenstein Apple Cider Vinegar

The Gravenstein apple has played an important role in the history and culture of California’s western Sonoma Valley since the nineteenth century. Peak planting was in 1945 when over 14,000 acres of the area’s gently sloping hills were covered with Gravenstein apple trees. Unfortunately there are far fewer today with thousands of acres being replanted with grape vines. Slow Food has declared the Gravenstein apple to be a “Heritage” food that should be protected from further encroachment. The fruit has long been sought after by chefs for its culinary uses and its elegant balance of sweet and tart flavors. Their dense texture makes them perfect for sauces and pastries, and the best apple crisp imaginable. It also makes the best cider around.

Kim & Albert Katz take this hard cider made from late ripening Gravenstein apples when the sugars are high, and then the cider is carefully and slowly converted to vinegar in 55 gallon oak barrels. The result is a pleasant elixir, redolent of baked apples, honey and sweet spice balanced with a solid backbone of acidity.

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Flavored Balsamic & Wine Vinegar
 

Casa Rinaldi Fig and Forest Fruits Vinegars, Italy

These fruity balsamic vinegars are long on flavor and perfect for salads that feature grilled chicken or ham, pears, apples and blue cheese. The pureed fruit thickens the vinegar slightly, and adds some texture and finish when using it as a drizzle.  A happy combination of sweet and tart that will pick up your palate!

Choose from: Fig Balsamic or Forest Fruits Balsamic (a mixture of strawberry, raspberry, red currant, blueberry, blackberry and other fruits).

                                                               

Size: 8.45 oz Price: $17.50 Flavor: Forest Fruits Vinegar Fig Vinegar   View Cart/Checkout

Edmond Fallot Walnut Vinegar, France

This snappy vinegar is sure to become a staple item in your kitchen.
Distinctive French white wine vinegar is enhanced with roasted walnut extract, that adds a lovely aroma and a subtle but enticing walnut flavor. Use this to make dressings for all your vegetable salads - beet, bean, corn, potato, wheat berry and apple, wild rice, etc. Great with hash browns and cooked red cabbage, and of course, with everyday green salads. See for yourself why we love it so much!!
 

J. Leblanc Champagne Vinegar, France

The grapes that make France's most famous wine are also used to produce this wonderful variation on white wine vinegar.  Champagne vinegar of course has no bubbles but it does have delicacy of flavor that will blend well in salads, fish dishes and wherever else you need a milder style white wine vinegar.

Terres Rouges Figs & Spices and Curry & Mango Vinegars, France

In southwest France, Périgord-Dordogne is a center for luxurious French cuisine, pre-historic painted caves and imposing castles and fortresses from the 13-16th centuries. In this rural region 120 miles east of Bordeaux,  Domaine des Terres Rouges crafts their vinegars from Italian balsamic vinegar which they infuse with carefully chosen fruits and spices. The result is delicious and versatile vinegars that are based on medieval vinegar formulas which you can use to punctuate the natural flavors of vegetable, meat and fish dishes in today's contemporary cuisine.

Figs & Spices Balsamic: Rich flavors of choice fruits & spices (pepper, ginger, cinnamon, cloves, caraway) extracted by maceration in genuine balsamic vinegar of Modena give this balsamic its unique texture and French finesse.

Curry & Mango Balsamic: A soft and well-balanced combination of  these delicious exotic ingredients and aromatic spices is ideal for brightening-up your home cooking.

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