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Vinegars are
among the ‘simple secrets’ that every cook should have in
their arsenal of culinary tricks to enliven hot or cold
dishes with a zesty spark of flavor. Make your salads sing by adding a
palate-refreshing, snappy vinegar.
This page updated 6/26/08
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Tradizionale Balsamic
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In the balsamic
vinegar-producing towns of Modena and Reggio Emilia,
Tradizionale balsamic is packed in one of two distinctive
bottles that, by their shape, informs the purchaser which
region the balsamic is from. These bottles are a mark of
guarantee to the consumer that the product inside is
authentic. In addition to the shape of the bottle, each
region has a quality control board - the Consortium
- that affixes to each bottle a colored paper seal or
metal neckband that tells the consumer the minimum age of
the vinegar inside. And, lastly but most importantly,
these identifiers inform the consumer that the balsamic in
the bottle has obtained the required number of points in a
blind taste test that allows that batch of vinegar to be
called Tradizionale. Only after all this can the balsamic
then be placed in these special bottles and sold.
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Modena
Pedroni,
Rubbiara di Nonantola, Modena
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Reggio Emilia
Venturini
Baldini,
Scandiano, Reggio Emilia
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Artigianale Balsamic
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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.
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New Villa Manodori Dark Cherry Balsamic,
Cognento, Modena API 15
Chef Massimo
Bottura's dark cherry balsamic is another expression of
his extraordinary talent for elevating the best
ingredients. Rich and viscous, like
Villa Manodori Artigianale but longer aged in the wood of
dark, sour cherry trees of Vignola in Emilia Romagna. This
is balsamic for cherry lovers and all things white and
vanilla such as luxurious ice creams or crème
brulee or for marinating meat dishes.
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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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Condimenti Balsamic
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Modena
 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.
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 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;
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 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.
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 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
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 Rubio,
Modena API 42
Another
beautiful balsamic from Franco Rabino, one of the most
respected artisanal vinegar makers in Modena. Rubio is
hand-crafted in the 'style' of Consortium-approved
authentic 'Tradizionale' balsamico vinegars, but at a
considerably lower price point, given the high quality of
the finished product's flavor. Balsamic vinegar stocks
that have been aging in wooden barrels from over ten to
twenty years are mixed to produce Rubio's deep coloration,
viscosity and perfume. For those who want a sweeter and
thicker balsamic to use for finishing, this is perfect.
Use Rubio to flavor sauces; drizzle over grilled poultry,
meats, seafood, or vegetables; it is an amazing marriage
when sprinkled over cut ripe figs.
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Reggio Emilia
 Acetaia San Giacomo, Condimento,
Reggio Emilia
This
balsamic is vibrant and bold in style, with nuances of
hazelnut, blackberries, plums and chocolate in the flavor.
Barrel-aged in small casks, this delicious vinegar is deep
ruby-amber in color, and has the well-defined back-bone and
structure of a fine wine.
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 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.
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 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.
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 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.
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 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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 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.
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 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.
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 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.
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 Ponti,
Pinot Grigio White Wine Vinegar,
Italy
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 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.
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Sherry
Vinegar
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 Alvear
Palacio Quemado Pedro Ximénez Sweet Vinegar,
Spain
Pedro Ximénez is
a naturally-sweet vinegar made from the same grapes that
are responsible for producing the fabulous Pedro Ximénez
cream sherry. For sherry making (and consequently vinegar
making) the grapes are left on the vine to sun-dry until
the sugars have concentrated and the grapes shrivel into
raisins. Pedro Ximénez sherry 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 an exquisite sweet and sour
vinegar that has overtones of chocolate, nuts, pears, and
fine sweet dessert sherry.
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 Hacienda de Bracamonte
‘Vinagre de Vino Dulce Pedro Ximénez’,
Spain
Pedro Ximénez is
the sweet grape variety responsible for producing rich and
creamy dessert sherries. Vinegar made exclusively from
this grape is hard to find, extremely smooth and flavorful
and essential for brazing meats and slow cooked dishes.
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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.
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 José Páez Lobato
‘Capirete 20 Reserva ’
Sherry
Vinegar,
Spain
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Flavored
Balsamic & Wine
Vinegar
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 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).
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