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Real Vinegar
adds real flavor. 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.
More about
vinegar
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This page updated 6/5/09

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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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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
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.
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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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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.
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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 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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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
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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.
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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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True Fruit
Vinegar
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Delouis
Apple Cider Bouquet Vinegar,
France
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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.
^ Return to
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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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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!!
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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.
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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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