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O-MED, CAVA VINEGAR
Especially good in salad dressings. It is also used to make marinades for light proteins such as chicken and fish. Try it in place of Champagne vinegar recipes.
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O-MED, ROSE’ WINE VINEGAR, 6/2 LITER
It’s the perfect ingredient for savory dishes and salads with cheese. Think asparagus, leeks, mushrooms and ripe tomatoes with blue cheese or chevre. Don´t miss oysters dressed with this vinegar.
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O-MED, YUZU VINEGAR
For the oil we use the peel, and with the rest of the fruit we produce the vinegar. It is a French-style vinegar where we mix the fruit with a chardonnay wine vinegar. The method of production is purposeful and a very delicate filtration is used.
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O-MED, MOSCATEL WINE VINEGAR
Use this vinegar to upgrade salads or white meat braises. Also extraordinary if you are following the new trend of using vinegars in cocktails.
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O-MED, MOSCATEL WINE VINEGAR, 6/2 LITER
Use this vinegar to upgrade salads or white meat braises. Also extraordinary if you are following the new trend of using vinegars in cocktails.
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O-MED, CHARDONNAY VINEGAR, 6/2 LITER
O-Med vinegars are characterized by a soft acidity. The production method lets the alcohol be transformed into acid while the other aromatic compounds are preserved in the vinegar. The goal is to be able to taste the essence of the fruit without being overwhelmed by acid. The chardonnay is slightly sweet and the liquid has a beautiful clear, golden presentation.
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COLAVITA, PROSECCO WINE VINEGAR 1/2 LT
Colavita Prosecco Wine Vinegar has been produced from grapes cultivated in the Valdobbiadene area according to traditional methods of aging select white Prosecco wine in wooden barrels. Its light and fruity flavor pairs perfectly with salads, fish and fruit dishes.
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MOSCATELL VINEGAR, SPAIN
This sweet, white wine Moscatell Vinegar from Viticulture Espelt is a cook’s dream: bright, crisp grape flavors are juxtaposed with disciplined aging for a balanced, nuanced experience
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FUSION FOODS, VERJUS BLANC
Verjus is the unfermented juice of unripened grapes. It presents no wine/vinegar conflict, flavoring foods with its titillating combination of acidity and sweetness.
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REGINA WHITE WINE VINEGAR
A Clear To Slightly Pale Yellow Colored White Wine Vinegar From Champagne Grape Stock. It does not contain any Genetically Modified Organisms.
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BANYULS, FRENCH VINEGAR, CAVE DE L’ABBE ROUS, 6 YEAR
Banyuls is a sherry-like vinegar from Southern France that is treasured in the world’s finest kitchens. This small production vinegar is made from the naturally sweet wine of Banyuls, with a grape base of 50% Grenache Noir, 40% Grenache Gris, 10% Carignan. It has been barrel-aged for six years to develop nuanced flavor and an excellent balance of sweet and tart.
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BANYULS, FRENCH VINEGAR, CAVE DE L’ABBE ROUS, 5 YEAR
Banyuls is a sherry-like vinegar from Southern France that is treasured in the world’s finest kitchens. This small production vinegar is made from the naturally sweet wine of Banyuls, with a grape base of 50% Grenache Noir, 40% Grenache Gris, 10% Carignan. It has been barrel-aged for six years to develop nuanced flavor and an excellent balance of sweet and tart.
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CASTELLO DI VOLPAIA, WHITE WINE VINEGAR
Produced in the cellars of a medieval village in the Chianti hills of Tuscany, Castello di Volpaia’s aged white wine vinegar is produced from carefully selected wines of the region. These unique vinegars are produced using the truciolo method: the wine is percolated through trucioli (chips) of oak and chestnut, transforming the natural alcohol of the wine into the acetic acid of vinegar while enhancing the wine’s complex bouquet. The vinegar reaches its full maturity only after long, slow barrique ageing in small oak and chestnut barrels. The result is an intense aromatic vinegar of exceptional roundness, with a rich flavor that enhances foods from salads to meats, to strawberries and mangoes. A little sediment in the bottom of the bottle is a natural byproduct of the process and will not detract from the qualities of the vinegar.