Sangiovese Aged Wine Vinegar

This wine vinegar is made using the Orléans method, developed in the 14th century. To start fermentation, oak barrels of wine are inoculated with a “mother of vinegar”—a cellulose glob loaded with acetic acid bacteria from an established vinegar. Periodically, vinegar is drawn off and fresh, high quality Sangiovese red wine is then added; the process continues until all the alcohol is converted into acetic acid. This method makes for the most flavorful wine vinegar because it gives the flavor compounds time to develop and mature. Made exclusively in Northern Italy, it is very well suited for salads as it imparts an intense depth of flavor into your favorite vinaigrette recipes. Combine it with any of our olive oils, some finely minced garlic, a smidgen of Dijon mustard, a pinch of salt and there you have it; the most perfect salad dressing! Just a spoonful of this fantastic vinaigrette is enough to perk up any salad.

• Use to deglaze a pan after sautéing chicken or vegetables.
• Use to braise vegetables, beef, pork or chicken.
• Drizzle to finish cooked greens.

• Combine with a Medium Premium EVOO to dress Panzanella (Tuscan bread salad).

• Use in slow-cooked beef or chicken stews.

• Add to stir-fry sauces; it is especially delicious with stir-fried bell peppers and steak.

• Use in any recipe that calls for “sweet & sour” notes—also known as “agrodolce” in Italian.

• Use in Caponata, the Sicilian sweet and sour version of ratatouille. • Use to brighten up sautéed red cabbage.

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