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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.
 

Balsamic Vinegar
from Modena & Reggio Emilia
Traditional Wine Vinegar
 
Sherry Vinegar
 
Flavored Vinegar
 
More about Balsamic Vinegar

This page updated 6/26/08


Tradizionale Balsamic
 

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.


Modena

Pedroni,   Rubbiara di Nonantola, Modena

Age: 12 year old  (white capsule)
          25 year old
 (gold capsule)

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Reggio Emilia

Venturini Baldini,   Scandiano, Reggio Emilia

Age: 12 year old  (red seal)
          25 year old
 (silver seal)
          80 year old (gold seal)

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Artigianale Balsamic
 

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.

Size: 8.5 oz

Price: $39.50

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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 crèm
e brulee or for marinating meat dishes.

Size: 8.5 oz

Price: $46.00

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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.
 

Size: 6.75 oz

$36.00

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Condimenti Balsamic
 

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.

Size: 8.45 oz

Price: $21.95

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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;

 

 

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.

Size: 8.5 oz

Price: $15.95

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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

Size: 8.5 oz

Price: $30.50

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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.

Size: 8.5 oz

$32.95

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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.


 

Size: 6.75 oz

Price: $31.95

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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.

Size: 8.5 oz
          17 oz

Price: 

 
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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.

Size: 16.9 oz

Price: $17.00

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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.
 


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.

Size: 12.7 oz

Price: $12.00

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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.

Size: 12.7 oz

Price: $12.00

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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.

Size: 12.7 oz

Price: $12.00

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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.

Size: 12.7 oz

Price: $12.00

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Ponti, Pinot Grigio White Wine Vinegar, Italy

 

 

 

Size: 16.9 oz

Price: $8.50

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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.
 

Size: 17 oz

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Sherry Vinegar
 

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.
 

Size: 12.7 oz

Price: $18.00

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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.
 

Size: 8.8 oz

Price: $15.00

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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.

Size: 8.5 oz

Price: $15.95

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

 

 

 

 

Size: 12.7 oz

Price: $10.50

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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: 6.75 oz

Price: $16.50

Flavor:

 
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