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

Sale! 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 vinegar 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 favorite condiment quality balsamics.

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.
 

Acetaia Cattani White Balsamic Vinegar, Italy organic

The white balsamic vinegar produced by the Cattani family is manufactured with sweet must deriving from selected, organically grown grapes. A low-pressure cooking method and natural fermentation of the vinegar maintains the natural light color of the grapes. This vinegar is perfect for those who desire a 'balsamic' flavor without the dark color. Try on grilled vegetables, fish and white meats.

Aged Gaia White Wine Vinegar, Greece

This delicious sweet white wine vinegar is made on Santorini Island from an old-time grape variety named Assyrtiko that is used to make Thalassitis wine. It is made by a unique 2-step reduction method that treats half of the grape mash to a balsamic-style reduction ( sweet ) and the other half of the mash to a traditional French-style wine vinegar process ( sour ). Then the two batches of young vinegar are combined and aged in oak casks for a total of 5 years before bottling. The color of the vinegar is a lovely shade of tawny-rose and the seductive taste suggests nuts, dates, figs and raisins. Fans of later harvest grape vinegars (as well as our Spanish sherry vinegars ) will definitely want to add a bottle of our distinctive Greek Gai’a vinegar to their vinegar pantry.

Ginestre Montepulciano Rosé Wine Vinegar, Italy

The Giovanelli family has been producing this attractive and refreshing, rosé-style wine vinegar from their own Montepulciano d'abruzzo wine grapes for generations.

With a beautiful, garnet-blush color and light  flavor profile it is ideal in vinaigrettes, seafood dishes and ceviches, and salads.

Katz Wine Vinegars, United Sates
Barrel-aged by the traditional
French Orleans Method

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.

The Katz vinegar stone aging house.
 

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 Late Harvest Zinfandel AgroDolce Vinegar

Kim & Albert Katz continue to be fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the natural sugars, with the bright and crisp acidity of authentic Orleans Method vinegar. After almost a year in the making, they proudly present their proprietary KATZ Late Harvest Zinfandel AgroDolce Vinegar.

To achieve this AgroDolce or “sweet and sour” taste, they harvest 100% North Coast Zinfandel from the Suisun Valley in October when the brix (sugars) are over 30… very concentrated and almost port-like. They then ferment the sweet grapes into wine before adding it to their oak barrels with the addition of some “mother” (the starter) for its slow journey to becoming vinegar.  The finished vinegar has a low 5.8% acidity with a base of residual sugar for a balanced AgroDolce. The garnet, port-like color gives way to a “jammy” texture with lots of plum and fresh berry overtones and a pleasant, crisp finish.

Katz Sparking Wine Vinegar

Kim and Albert have changed the name of this distinctive vinegar, but they still use the French Champagne Method to create the California Sparkling Wine that they then handcraft into a crisp white wine vinegar using the traditional Orleans Method and barrel aging.

KATZ Sparkling Wine Vinegar, with its pristine clarity, is reflective of its California sparkling wine roots. It is made from 95% Suisun Valley, California Chardonnay and a 5% mix of Pinot Gris and Pinot Noir. Its desirable acidity level of 6%, creates a tart, full-bodied vinegar with “soft” edges and a fruity aroma. Offering crisp and pleasant acidity, hints of vanilla from the oak and subtle nuances of melon and cucumber in the finish, its clean taste lends itself to a myriad of culinary uses.

La Cave de L’Abbe Rous Banyuls Vinegar,  France

Banyuls vinegar is made from one of France's famous vins doux (sweet dessert wine ). Banyuls, like port, is a fortified wine, and like sherry, Banyuls is maderized (exposed to heat and oxidized as an intentional and an integral part of the wine's character).

Banyuls wine (and vinegar) is made from 100% Grenache grapes that grow in and around the town of Banyuls-sur-mer ( Langudoc-Rousillon) where the Pyrenées descend into the Mediterranean above Spain.

This vinegar, made by La Cave de L’Abbe Rous, is aged for five years in oak casks and retains all the qualities of the wine, with hints of nuts, gingerbread, licorice, coffee, orange peel, and vanilla.

It mixes well with walnut oil, and smooth, buttery extra virgin olive oils. The natural sweetness of Banyuls vinegar makes it an intriguing choice with duck, pork, sausage, scallops and shrimp dishes.

La Masia Rioja Red Wine Vinegar, Spain

‘La Masia’ refers to the rustic farmhouse dwellings of Catalonia, Spain where the preparation of traditional food has always been an integral part of family and communal life. Our Rioja vinegar is made exclusively from red wine from the Rioja region of Spain, and is aged in oak barrels in the time-honored way of all good, noble vinegar. This red wine vinegar is superb and our all time favorite. It features a deep, rich, garnet color and a distinctive, full-bodied flavor. You may never use any other red wine vinegar again!

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.
 

Philippe Gonet Vin Jaune Vinegar, France

Vin Jaune wine is a specialty of the Jura region of France, the mountainous region between Burgundy and Switzerland, that is perhaps most famous for its Comté cheese.

Made from 100% Savagnin grapes, Vin Jaune is aged for more than six years in barrels that are not topped off as the wine evaporates. Within the first two years, a layer of yeast forms on the surface of the wine. This layer, called the voile (veil), allows certain flavors to develop under while controlling controlling the amount of oxidation; it is similar to but different from the effects of flor yeast in making Sherry. As with Sherry, this step transforms the structure of the wine and gives the wine its characteristic taste of nuts and spices. Sherry wine if fortified, Vin Jaune is not.

For Vin Jaune vinegar, the wine is aged at least two more years in oak barrels. The transformation into vinegar takes about three months, but the entire production process for Vin Jaune vinegar takes about 10 years. The vinegar is light amber in color, with touches of green and gold; its aroma contains notes of apple, citrus, hazelnuts, walnuts and spices. The flavor is elegant, subtle and pleasantly nutty/spicy.

Vin Jaune vinegar is an excellent accompaniment to rustic, simple French country dishes. Picture a chicken salad with walnuts and Comté cheese, or sautéed frogs legs with a light sorrel-cream sauce, and you can imagine the place Vin Jaune vinegar has in accentuating these dishes. It also sparkles with sushi and sashimi, with baked white fish or scallops dishes, and as a dipping sauce for artichokes

Philippe Gonet Jurabalsam Jaune Vinegar, France

This could be described as Vin June the Elder.  Jurablasam is reduced (and therefore, concentrated), and aged in casks for 10 years ( hence the ‘balsam’ = woody in it’s name). It is richer, sweeter and more opulent than the Vin Jaune. The addition of grape must to the light colored vinegar adds a second layer of flavor to the reduction.

The dark amber color suggests a host of mature, sweet flavors that are brought out by the reduction: dried fruits, wood, sugar and caramel.

Jurabalsam is a vinegar collector’s dream, and excellent with flavorful seafood such as salmon, tuna or bluefish; and poultry, especially duck, and foie gras.

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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 use regularly.

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
 

A L’Olivier Fruit Vinegars, France

A L´Olivier, France’s oldest oil and condiment specialists (est. 1822), has introduced a collection of innovative fruit vinegars. Made with fresh fruit purée, sugar and pectin, the new vinegars have a rich sauce-like texture and irresistible bright tart-sweetness. Exceptionally versatile and beautifully packaged, home cooks will want to fill their pantry with several flavors and use for gift giving.

Blackcurrant: Full-flavored berry taste and vivid purple color; pairs equally well with salads and duck or pork.

Mango: Fruity golden relish: pair with salads and grains or combine with ginger and fruits for chutney.

Raspberry: Pure raspberry fruit flavor; ideal for salads or stir into sparkling water for a nonalcoholic cocktail.
 

Acetum 'Agretti' Fruit Condiments, Italy

One of our favorite Italian balsamic vinegar producers has a terrific new product: fruit condiments. These products are made from a blend of pure ingredients: grape must, aged wine vinegar and fruit puree. Not quite vinegar and not quite syrup, Agretti is sweeter than vinegar ( but still possesses a dash of vinegar backbone ) and they feature the aroma and flavor of fresh fruit. Agretti has many uses in the kitchen. For example, you can call on it to: dress bean, green or rice salads; glaze meats; add flavor to fish marinades; deglaze a pan for a tasty sauce, etc.

Choose from the following flavors:
Agretti Fig
Agretti Mango
Agretti Pomegranate
Agretti Raspberry

Delouis Apple Cider Bouquet Vinegar, France

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More Information About Vinegar

This page updated 1/27/12

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