Additional information
Packsize | 6/16.9 OZ |
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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.
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.
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
Use this vinegar to upgrade salads or white meat braises. Also extraordinary if you are following the new trend of using vinegars in cocktails.
Artisan vinegar produced from an excellent white wine Chardonnay.
Verjus is the unfermented juice of unripened grapes. It presents no wine/vinegar conflict, flavoring foods with its titillating combination of acidity and sweetness.