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The use of vinegar stretches back into antiquity. Vinegar is mentioned in the Bible, the Hebrews knew about it and the Romans made a drink out of it. Its origin runs parallel with the time at which man started to use grape juice to make wine, and its discovery was probably due to a mistake in storing.\n\nEveryone knows vinegar is made from wine, and to make a fine vinegar, you need a fine wine. Fallot pays the utmost attention to the origin of the wines used and to the selection of flavors and essences added to their flavored vinegars. Fallot White Wine Vinegar with Walnut Extract is made from fine white wine vinegar (7%), premium walnut extract (2%) and preservatives.\n\nWalnut Flavored White Wine Vinegar can be blended with extra virgin olive oil and used as a vinaigrette for watercress or endive salads. Add Dijon mustard to a Walnut White Wine Vinaigrette and toss with celery root, carrots or fresh apples and pears sprinkled with roasted or caramelized walnuts for a mouthwatering side dish.\n\nEach bottle contains 8.37 fluid ounces (250 ml) of White Wine Vinegar with Walnut Extract by Fallot from France.
Giovanni Cavalli, the ultimate producer of Tradizionale from Reggio Emilia, has resigned from the Consortium in order to independently produce Balsamic of Reggio Emilia according to his own ultra-high standard. Although Ferdinando, Giovanni's father, founded the Corsortium of Traditional Balsamic Producers of Reggio Emilia, Giovanni believes that he must be free of the Consortium's constraits to achieve his level of quality.\n\nTwo basic quality levels have been established--Silver Seal and Gold Seal corresponding to the Modenese levels of minimum 12 year and 25 year aging respectively. However, these are minimums and do not reflect the age composition of Cavalli balsamico where stocks are up to 300 years old.\n\nThe Cavalli name and reputation assures the high standard that a product of this quality demands.\n\nCavalli Silver Seal Balsamic has a strong, sweet fragrance with thick, rich acidity. Intense bouquet.\n\nBottles are numbered and come boxed with an informative booklet containing history and recipes.\n\nEach bottle contains 100 ml. of Silver Label Traditional Balsamic Vinegar by Cavalli from Reggio Emilia, Italy.
The Consortium of Producers of Traditional Balsamic Vinegar of Modena which oversees the production of this DOC product has established a series of controls and procedures throughout the production process to ensure consistency and the continuation of certain traditions. Within the Consortium there is a board of expert tasters (assagiatori) who guarantee that each vinegar placed in the distinctive and only bottle with the Seal of Quality allowed by law has been produced in compliance with all rules, regulations, and procedures.\n\nTwo types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena which is aged for a minimum of 12 years, and Aceto Balsamico Tradizionale di Modena, Extra Vecchio (Extra Old) which is aged for a minimum of 25 years.\n\nThis particular Extra Vecchio is produced by Fattoria Estense, an old and established producer known for its meticulus adherence to the traditions involved in the art of bringing only the best quality balsamics to market.\n\nAs established by Consortium regulations, each bottle of Fattoria Estense Traditional Extra Vecchio Balsamic Vinegar contains 100ml.
Condimento Riserva Ciliegio, Cherry Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made Cherry Wood.\n\nThis prized cherry condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use.\n\nEach bottle of Leonardi Cherry Condiment Reserve contains 1.76fl.oz. or 50grams.
Romanico 5 year old Balsamic Vinegar is a condiment produced in Modena and aged in oak barrels previously used for Priorat wines in Spain. It has a dark caramel color and just the right equilibrium between sweetness and acidity. Perfect for everyday use in salad dressings and marinades.\n\nEach bottle of Romanico Balsamic Vinegar is 16.9oz or 500ml.
Antica Italia produces a premium gourmet quality Balsamic Vinegar.\n\nAntica Italia Balsamic Vinegar is produced in Modena, Italy which is the world center of Balsamic Vinegar production.\n\nAntica Italia is a twelve year quality balsamic vinegar, each bottle is individually numbered within its production run as an indication of its quality.\n\nBecause of its unique sweet and sour flavor, balsamic vinegar is an excellent garnish for desserts and fresh berries as well as a dressing for salads or a seasoning for meat and fish.\n\nEach bottle contains 17 fluid ounces of Antica Italia Balsamic Vinegar from Italy.
Giovanni Cavalli, the ultimate producer of Tradizionale from Reggio Emilia, has resigned from the Consortium in order to independently produce Balsamic of Reggio Emilia according to his own ultra-high standard. Although Ferdinando, Giovanni's father, founded the Corsortium of Traditional Balsamic Producers of Reggio Emilia, Giovanni believes that he must be free of the Consortium's constraits to achieve his level of quality.\n\nTwo basic quality levels have been established--Silver Seal and Gold Seal corresponding to the Modenese levels of minimum 12 year and 25 year aging respectively. However, these are minimums and do not reflect the age composition of Cavalli balsamico where stocks are up to 300 years old.\n\nThe Cavalli name and reputation assures the high standard that a product of this quality demands.\n\nThe Gold Seal Cavalli Balsamic is extraordinary and complex, rich with harmonious fragrances, more sweet than sour with persuasive structure. It is dense, suave and persistent.\n\nIdeal for savory and spicy cheeses, for berries, strawberries or cherries, for pastry cream or ice cream; but above all, it is a true elixir to sip from a spoon or glass at the end of a meal.\n\nBottles are numbered and come boxed with an informative booklet containing history and recipes.\n\nEach bottle contains 100 ml. of Gold Seal Balsamic Vinegar by Cavalli from Reggio Emilia, Italy.
Masserie di Sant'Eramo Balsamic Vinegar of Modena is made from red grape must which is first concentrated in open vats over a wood fire, then slowly fermented and mellowed in progressively smaller oak casks. This ages-old process creates a vinegar with a palate pleasing balance of sour and sweetness.\n\nBecause of Masserie di Sant'Eramo's intense aroma, rich flavor and intriguing contrast between sweet and sour; it is unsurpassed for salad dressings, marinades and all recipes that call for the finest vinegar. Acidity 6%.\n\nEach bottle contains 8.5 fluid ounces of Masserie di Sant'Eramo Balsamic Vinegar of Modena from Italy.
Condimento Riserva Ginepro, Juniper Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made of selected Juniper Wood.\n\nThis prized Juniper condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use.\n\nEach bottle contains 1.76fl.oz. or 50grams.
The older the balsamic, the greater the depth and richness of flavor. La Piana Aged Balsamic Vinegar of Modena is made from the juice of the Trebbiano and Lambrusco grapes that are cultivated in the area surrounding Modena, Italy. The must is cooked slowly and then develops character by aging in wooden casks. The result over time is a dense, sweet, and pleasantly acidic balsamic with intense flavor.\n\nAged Balsamic Vinegar by La Piana is perfect for marinades, deglazing and finishing. La Piana 10 year aged balsamic has a 6% acidity level and is packaged in a globe shaped bottle which contains 8.4 fl oz. (250ml).
This precious balsamic vinegar arises from Lodovico Campari's passion for Modena and its origins. Trebbiano grapes are picked at their peak ripeness and the must that is obtained is then left to ferment in open top vessels. Once the cooked must has reduced by two thirds, it is then put in oak barrels where it stands in the dark of the "attics".\n\nFrom one year to another, Lodovico Campari's Balsamic Vinegar is transferred from one wood barrel to another, drawing distinctive and unmistakable aromas from each different kind of wood, from cherry to juniper. The Balsamico is then left to the generations experienced master tasters to decide its readiness.\n\nThe deep sapphire color, the limpidity, the thick velvety texture and the deep contrast between its initial sweet element and its final acidulous one, makes Campari's Aceto Balsamico one of the true jewels of Modena. It is perfect used as a condiment for meat, fish, vegetables and aged cheeses. For a unique and special treat, try it over strawberries and ice cream.\n\nEach bottle contains 8.5 fluid ounces (250 ml.) of Aceto Balsamico di Modena aged 15 years by Acetaia L. Campari from Italy.\n\nWhen you order this product you will receive one case of 6 bottles of Campari Balsamic Vinegar of Modena, Aged 15 Years.\n\nThis product is specially ordered from our supplier. As a result, please allow 5-7 days processing time before shipment to you.
Condimento Riserva Tartufo, Truffle Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made of oak, chestnut, ash and mulberry to which white truffle has been added.\n\nThis prized truffle condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use.\n\nEach bottle of Leonardi Truffle Condiment Reserve contains 1.76fl.oz. or 50grams.
Honey Balsamic Vinegar is made with Balsamic vinegar of Modena and honey.\n\nThis unique vinegar adds depth to marinades and glazes for chicken or pork. Use Honey Balsamic in a reduction for sauces or with extra virgin olive oil for a delicious vinaigrette over a bed of greens with crumbled blue cheese and walnuts or pecans.\n\nHoney Balsamic Vinegar sweetness is perfect for a syrup to drizzle over grapes, fresh berries and vanilla ice cream and is heavenly in dessert recipes with pastry.\n\nEach bottle contains 8.8 fluid ounces (250 ml) of Honey Balsamic Vinegar by Trentin Aceti from Italy.
The Cavalli family of Reggio Emilia has produced wine and vinegar since 1920. Their traditional balsamic vinegar is aged for many years in a series of barrels of different types of woods.\n\nCavalli Balsamic Condimento is made from grape musts aged in barrels of different woods including cherry and juniper. This more affordable balsamic seasoning is popular for using in the preparation of fine foods. It is so named to distinguish it from the more precious Tradizionale Balsamic Vinegar.\n\nCavalli Balsamic Condimento is dense and highly aromatic with a touch of sweetness similar to that of a plum. Suitable for everyday use.\n\nEach bottle contains 500 ml. of Balsamic Condimento by Cavalli from Reggio Emilia, Italy.
The Cavalli family of Reggio Emilia has produced wine and vinegar since 1920. Their traditional balsamic vinegar is aged for many years in a series of barrels of different types of woods.\n\nCavalli Riserva Nando Balsamic Seasoning is a condiment with a finer, more intense flavor resulting from longer aging in small casks.\n\nCavalli Riserva Nando Balsamic Seasoning's density, prune-like color and elegant balance distinguish this balsamic as a sophisticated product. Uses include in marinades; as a condiment for cooked fish, poultry and meats; to enrich mayonnaise or gravy and salads.\n\nEach bottle contains 8.45 fluid ounces (250ml) of Cavalli Riserva Nando Balsamic Seasoning from Reggio Emilia, Italy.
Masserie di Sant'Eramo Balsamic Vinegar of Modena is made from red grape must which is first concentrated in open vats over a wood fire, then slowly fermented and mellowed in progressively smaller oak casks. This ages-old process creates a vinegar with a palate pleasing balance of sour and sweetness.\n\nBecause of Masserie di Sant'Eramo's intense aroma, rich flavor and intriguing contrast between sweet and sour; it is unsurpassed for salad dressings, marinades and all recipes that call for the finest vinegar. Acidity 6%.\n\nEach bottle contains 17 fluid ounces of Masserie di Sant'Eramo Balsamic Vinegar of Modena from Italy.
Antica Balsameria Emiliana is known for its high quality balsamic vinegar products made according to the Solera method. Their expertise in this field helped to create the sensational Honey Dressing that garnered a best in category award at the New York Fancy Food Show.\n\nThe first vinegar, recognized by the Egyptians about 8000 years ago, was in fact honey vinegar. And even today honey is one of the most natural products available.\n\nFor our Honey Dressing of Condimento, honey is collected in its pure form, cooked and acidified, refined and aged in prized oak barrels using the Solera method. The result is a dressing with a fruity aroma and delicate taste, without the addition of preservatives or additives.\n\nThe uses of our Honey Dressing are as limitless as your culinary imagination. It is wonderful on salads, vegetables and in agrodolce or sweet and sour type sauces.\n\nEach bottle of Emiliana Honey Dressing contains 3.38 fl.oz.(100ml).
This Traditional Balsamic Vinegar of Modena is bottled especially for La Piana in the regulated Giugiaro Bottle white cap. The Traditional Balsamic Vinegar of Modena is made from cooked grape must matured by a long and slow vinegarization process. The natural fermentation is followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings. The result is a dark liquid with a fluid and syrup like consistency. Its flavor is sweet and sour in perfect proportion. There is a Consortium of producers of Balsamic Vinegar of Modena which oversees the entire production cycle of this DOC product and guarantees that all rules and regulations have been followed. Two types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena, which is aged for a minimum of 12 years, and Aceto Balsamico Tradizional di Modena Extra Vecchio which is aged for a minimum of 25 years. Each bottle of La Piana Traditional Balsamic (White Seal, aged a minimum of 12 years) contains 100ml. It is presented in a gift box which includes a comprehensive booklet explaining the vinegar making process as well as providing various recipes for use.
This precious balsamic vinegar arises from Lodovico Campari's passion for Modena and its origins. Trebbiano grapes are picked at their peak ripeness and the must that is obtained is then left to ferment in open top vessels. Once the cooked must has reduced by two thirds, it is then put in oak barrels where it stands in the dark of the "attics".\n\nFrom one year to another, Lodovico Campari's Balsamic Vinegar is transferred from one wood barrel to another, drawing distinctive and unmistakable aromas from each different kind of wood, from cherry to juniper. The Balsamico is then left to the generations experienced master tasters to decide its readiness.\n\nThe deep sapphire color, the limpidity, the thick velvety texture and the deep contrast between its initial sweet element and its final acidulous one, makes Campari's Aceto Balsamico one of the true jewels of Modena. It is perfect used as a condiment for meat, fish, vegetables and aged cheeses. For a unique and special treat, try it over strawberries and ice cream.\n\nEach bottle contains 8.5 fluid ounces (250 ml.) of Aceto Balsamico di Modena aged 15 years by Acetaia L. Campari from Italy.
The Cavalli family of Reggio Emilia has produced wine and vinegar since 1920. Their traditional balsamic vinegar is aged for many years in a series of barrels of different types of woods.\n\nCavalli Balsamic Condimento is made from grape musts aged in barrels of different woods including cherry and juniper. This more affordable balsamic seasoning is popular for using in the preparation of fine foods. It is so named to distinguish it from the more precious Tradizionale Balsamic Vinegar.\n\nCavalli Balsamic Condimento is dense and highly aromatic with a touch of sweetness similar to that of a plum. Suitable for everyday use.\n\nEach bottle contains 16.9 fl oz. (500 ml.) of Balsamic Condimento by Cavalli from Reggio Emilia, Italy.\n\nWhen you order this item you will receive one case of 6 - 16.9oz bottles of Cavalli Balsamic Condimento.\n\nThis product is specially ordered from our supplier. As a result, please allow 5-7 days processing time before shipment to you.
Villa Manodori Balsamic Vinegar is the labor of Massimo Bottura, Chef of Osteria Francescana in Modena, Italy. He produces this artisanal balsamic vinegar in very limited quantities.\n\nVilla Manodori begins with locally grown trebbiano grapes, which are reduced into must, and then aged in oak, chestnut and juniper barrels. Villa Manodori Balsamic Vinegar's dark color and rich aroma reflect a century of family tradition.\n\nAceto Balsamico perfectly glazes steak, pork and poultry. Add it to sauce or drizzle it over risotto or sliced Parmigiano-Reggiano cheese. Toss greens such as arugula and radicchio with balsamic, then add a swirl of Extra Virgin Olive Oil and a pinch of salt. For dessert, try fresh berries sprinkled with powdered sugar and Villa Manodori Balsamic Vinegar.\n\nEach bottle contains approximately 8.5 fluid ounces (250 ml) of Villa Manodori Balsamic Vinegar from Italy.
Red balsamic dressing is ideal for garnishing and seasoning meat, fish and vegetables and flavoring ice cream and strawberries.\n\nOur Crema di Balsamico Rosso is from Casa Rinaldi, a foremost producer of traditional balsamic vinegars of Modena for several generations.\n\nTheir balsamic creme preparations were created with casual and frequent consumption in mind. They are specifically bottled in plastic, squeeze bottles which allow for easier use for decorative presentations.\n\nEach bottle of Casa Rinaldi Crema di Balsamico Rosso contains 250ml. or approximately 8oz.
White balsamic dressing cream is ideal for garnishing and seasoning meat, fish and vegetables and flavoring ice cream and strawberries.\n\nOur Crema di Balsamico Bianco is from Casa Rinaldi, a foremost producer of traditional balsamic vinegars of Modena for several generations.\n\nTheir balsamic creme preparations were created with casual and frequent consumption in mind. They are specifically bottled in plastic, squeeze bottles which allow for easier use for decorative presentations.\n\nEach bottle of Casa Rinaldi Crema di Balsamico Bianco contains 250ml. or approximately 8oz.
This Traditional Balsamic Vinegar of Modena is bottled especially for La Piana in the regulated Giugiaro Bottle white cap. The Traditional Balsamic Vinegar of Modena is made from cooked grape must matured by a long and slow vinegarization process. The natural fermentation is followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings. The result is a dark liquid with a fluid and syrup like consistency. Its flavor is sweet and sour in perfect proportion. There is a Consortium of producers of Balsamic Vinegar of Modena which oversees the entire production cycle of this DOC product and guarantees that all rules and regulations have been followed. Two types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena, which is aged for a minimum of 12 years, and Aceto Balsamico Tradizional di Modena Extra Vecchio which is aged for a minimum of 25 years. Each bottle of La Piana Traditional Balsamic, Extra Vecchio (Gold Seal, aged a minimum of 25 years) contains 100ml. It is presented in a gift box which includes a comprehensive booklet explaining the vinegar making process as well as providing various recipes for use.
Villa Manodori Balsamic Vinegar is the labor of Massimo Bottura, Chef of Osteria Francescana in Modena, Italy. He produces this artisanal balsamic vinegar in very limited quantities.\n\nVilla Manodori begins with locally grown trebbiano grapes, which are reduced into must, and then aged in oak, chestnut and juniper barrels. Villa Manodori Balsamic Vinegar's dark color and rich aroma reflect a century of family tradition.\n\nAceto Balsamico perfectly glazes steak, pork and poultry. Add it to sauce or drizzle it over risotto or sliced Parmigiano-Reggiano cheese. Toss greens such as arugula and radicchio with balsamic, then add a swirl of Extra Virgin Olive Oil and a pinch of salt. For dessert, try fresh berries sprinkled with powdered sugar and Villa Manodori Balsamic Vinegar.\n\nEach bottle contains approximately 8.5 fluid ounces (250 ml) of Villa Manodori Balsamic Vinegar from Italy.\n\nWhen you order this item, you will receive one case of 12 - 8.5 fluid ounces of Villa Manodori Balsamic Vinegar.
Antica Italia produces a premium gourmet quality Balsamic Vinegar.\n\nAntica Italia Balsamic Vinegar is produced in Modena, Italy which is the world center of Balsamic Vinegar production.\n\nAntica Italia is a twelve year quality balsamic vinegar, each bottle is individually numbered within its production run as an indication of its quality.\n\nBecause of its unique sweet and sour flavor, balsamic vinegar is an excellent garnish for desserts and fresh berries as well as a dressing for salads or a seasoning for meat and fish.\n\nEach bottle contains 17 fluid ounces of Antica Italia Balsamic Vinegar from Italy.\n\nWhen you order this item you will receive one case of 12 - 17oz bottles of Antica Italia Balsamic Vinegar from Italy.\n\nThis product is specially ordered from our supplier. As a result, please allow 5-7 days processing time before shipment to you.
Essenza Balsamic Condimento is produced by a relatively young acetaia (vinegar making facility) Acetaia San Giacomo. According to the San Giacomo owners, they chose the name Essenza because it translates to "the heart, essence, or very nature of an item". By interupting the natural aging process of their traditional balsamics, they have concentrated the fruitiness and fragrance of the cooked grape must, creating a different proportional balance between the sweat and sour (agrodulce) flavor. In so doing, they have also created a velvety structure that is perfect for creamy desserts, meat and mid-season cheeses.\n\nThey have packaged this wonderful elixir in a perfume style bottle which is boxed for presentation as a perfect hostess gift as well as a personal indulgence.\n\nEach bottle of Essenza by San Giacomo contains 40ml or 1.35 fl.oz.
The Fattoria Estense Gran Riserva Balsamic Vinegar of Modena is made according to a secret family recipe. Their Balsamic is produced using a traditional fermentation process and is then aged for 12 years in wood barrels.\n\nFattoria Estense Gran Riserva Balsamic Vinegar is a dense, syrupy and sweet balsamic whose rich flavor and deep amber color will captivate you. This Aceto Balsamico di Modena is meant to be drizzled on aged cheeses such as Parmigiano Reggiano or Grana Padano, or over fresh mozzarella that is also lightly drizzled with a fine extra virgin olive oil. Sprinkle it over fresh picked strawberries for the perfect combination of sweet and sour. Prosciutto and filet mignon are elevated to a heavenly status when dressed with this addictive Balsamic Vinegar.\n\nEach wax sealed longneck glass bottle contains 8.5 fluid ounces (250 ml.) of Aceto Balsamico di Modena, Gran Riserva (Aged 12 Years) by Fattoria Estense from Italy.
Fattoria Estense Riserva Balsamic Vinegar of Modena is made according to a secret family recipe. Their balsamic vinegar is produced using a traditional fermentation process and is then aged for 10 years in wood barrels.\n\nFattoria Estense Riserva Balsamic Vinegar is a dense, syrupy and sweet balsamic whose rich flavor and deep amber color will captivate you. This Aceto Balsamico di Modena is meant to be drizzled on aged cheeses such as Parmigiano Reggiano or Grana Padano, or over fresh mozzarella that is also lightly drizzled with a fine extra virgin olive oil. Sprinkle it over fresh picked strawberries for the perfect combination of sweet and sour. Prosciutto and filet mignon are elevated to a heavenly status when dressed with this addictive Balsamic Vinegar.\n\nEach wax sealed round bottle contains 8.5 fluid ounces (250 ml.) of Aceto Balsamico di Modena, (Aged 10 Years) by Fattoria Estense from Italy.
Fattoria Estense Farmacia Riserva Balsamic Vinegar of Modena is made according to a secret family recipe. Their balsamic vinegar is produced using a traditional fermentation process and is then aged for 10 years in wood barrels.\n\nFattoria Estense Farmacia Riserva Balsamic Vinegar is a dense, syrupy and sweet balsamic whose rich flavor and deep amber color will captivate you. This Aceto Balsamico di Modena is meant to be drizzled on aged cheeses such as Parmigiano Reggiano or Grana Padano, or over fresh mozzarella that is also lightly drizzled with a fine extra virgin olive oil. Sprinkle it over fresh picked strawberries for the perfect combination of sweet and sour. Prosciutto and filet mignon are elevated to a heavenly status when dressed with this addictive Balsamic Vinegar.\n\nEach wax sealed bottle contains 8.5 fluid ounces (250 ml.) of Aceto Balsamico di Modena, Farmacia Riserva (Aged 10 Years) by Fattoria Estense from Italy.
Giuliano Hazan and Marilisa Allegrini have announced the launch of A & H Selections after several years of collaboration in creating a successful cooking school outside of Verona, Italy. Allegrini and Hazan Red Wine Vinegar is a fine introductory offering from the duo.\n\nAllegrini and Hazan Red Wine Vinegar is made with wine from the Valpolicella region produced by Allegrini. It is a superlative vinegar aged three years in brandy oak barrels. Their Red Wine Vinegar's rich flavor adds zest to salads, vegetables, and meats.\n\nEach bottle contains 17 fluid ounces of Red Wine Vinegar Aged in Brandy Oak Barrels by Allegrini and Hazan from Italy.
This unique product is made from Barolo wine and summer truffle. The consistency is similar to a balsamic cream (liquid-creamy) and it can be used to season vegetable salads and boiled potatoes. It is also very good on roast beef and other roasted meats, as well as on fish fillets. This is a true delicacy that will enhance the flavor of any gourmet meal.\n\nEach bottle of Truffle and Barolo Delicacy (Delizia di Barolo Tartufata) by La Favorita contains 100ml. or 3.38 fl.oz.
Our Spanish Red Wine Vinegar by Romanico is made with the Garnacha Grape. This grape has a thin skin with little pigment in it, which makes it very suitable for ros. The red wines that are made of Garnacha can have a very pale color. Since this grape ripens very slowly, it may develop a high level of sugar. The wines of the Garnacha are characterised by a very fruity, almost sweet taste. You may also detect blackberry and some pepper. These same characteristics provide the basic flavor for the wine vinegar made from these grapes. This is a subtle vinegar, light in color, which is perfect for vinaigrettes that do not invite an overly strong acidity.\n\nEach bottle of Garnacha Red Wine Vinegar by Romanico contains 240ml. or 8.5oz.
Miguel and Valentino Sherry Wine Vinegar follows a parallel aging system to Sherry known as the "Solera System" and is made exclusively from the Fino Palomino variety of grape. It is considered a "Vinegre de Yema" because it is made from the grape must which separates it from a regular vinegar. From a 1970 Solera, this sherry wine vinegar is traditionally concentrated, pungent on the nose and very intense to the taste. 375ml.
L'Estornell Reserva Sherry Wine Vinegar is produced from choice Palomino Fino, the primary grape of Spain's renowned sherries. Aged in a solera of 24 Oak casks, L'Estornell Reserva's aroma is pungent, its taste of nuts and ripe fruit delicately balanced by tangy acidity.\n\nEnjoy its intense flavor as a dressing for greens, in warm salads, cooked dishes, and as a companion to L'Estornell extra virgin oil.\n\nEach bottle of L'Estornell Reserva Sherry Wine Vinegar contains 12.6 Fl.oz. or 375 ml. (Acidity 7%)
This delicious cognac white wine vinegar from France beautifully dresses spinach salads or can be used to deglaze pan juices from giblets and game. Pairs well with oysters.\n\nEach bottle contains 8.45 fl. oz. of Cognac Flavored White Wine Vinegar by Hediard from France.
This traditional wine vinegar is made from the naturally sweet wine of Banyuls which has aged in oak casks for 4 years under the Mediterranean sun. After acetification, the vinegar is then matured in barrels for 12 months which conserves part of the natural sugar from the grapes.\n\nThe subtle sweetness of Banyuls Wine Vinegar, combined with powerful and rich aromas of walnut, gingerbread, beeswax, vanilla and liquorice will add an incomparable character to your recipes. Banyuls Wine Vinegar's complex and mellow taste is a delicious addition to dressings, sauces, marinades or even desserts.\n\nEach bottle contains 16.75 fluid ounces (500ml) of Banyuls Wine Vinegar produced by La Cave de L'Abbe Rous from France
Miguel and Valentino Cava wine vinegar is made using the must of the Spanish Cava grapes. This traditional method, referred to as "Cava" is an aging system similar to that of "Methode Champenoise".\n\nThe process included fermenting the vinegar in chestnut barrels for approximately 3 years. As the bottle is turned upside-down and rotated, the "Mother" of the Cava, in small filaments, slides to the neck of the bottle. The "Mother" is expelled from the bottle at very high pressure, in a process known as "Desgorche".\n\nThe Cava flowing from the bottle is then aged for another 4-5 years in oak wood barrels. This old and slow system offers the best Cava vinegar on the market today. 375 ml. bottle.
Martin Pouret vinegars are produced according to the same secret family recipe used when their business was created in Orleans, France, back in 1797. They buy wines from the great vineyards of the area and then slowly transform them into vinegar leaving them to mature for 6 months in oak casks where they acquire their aroma and bouquet. The taste is fruity and faithful to the berry.\n\nEach 500 ml. bottle of Martin Pouret Raspberry Vinegar is imported from France.
Since 1797 Martin Pouret has perpetuated the tradition of producing wine vinegar according to the Orleans method, handed down from father to son. Nowadays, the Martin Pouret firm buys its wines directly from the greatest vineyards (Chinon, Bourgueil, Bordeaux, Muscadet) as it takes a great wine to produce a great vinegar.\n\nThe slow transformation of the wine into vinegar according to the unchanging rules that Jean-Francois Martin still applies is what makes Martin Pouret Apple Vinegar with Honey so special. The wines are kept for three weeks in 220 liter barrels called "vaisseaux" at the constant temperature sheltered from the light. The resulting vinegar is left to mature for six months in oak tuns in order to refine its aroma and bouquet and is then bottled.\n\nEach bottle of Martin Pouret Apple Vinegar with Honey contains approximately 17 2/3 fluid ounces and is imported from Orleans, France.
Saba is produced near Modena by the Leonardi family who are personally involved in choosing the grapes for the must from which it is made.\n\nOnce selected, the Trebbiano (white grapes) and Lambrusco (black grapes) grapes are cooked in large open pots for over 30 hours. After cooling slowly, the must is aged in barrels of different wood (oak, ash, mulberry and chestnut) for several years, taking on the flavors and scents of the barrels.\n\nSaba dates back to ancient times when the Egyptians, Romans and Greeks used it as a sweetner and to flavor many dishes. Saba, with honey, was the most commonly used sweetner of that time.\n\nSaba seasoning gives sweet flavor to the dishes it is added to. It can be used to season meats, to dress polenta, in dips for vegetables, atop ice creams and other sweets. Can also be used as an aperitif when added to sparkling water.\n\nEach bottle contains 16.9 fluid ounces of Leonardi Saba Dressing and includes recipe suggestions.
Specialists in oils, vinegars and condiments since its founding in Paris in 1822, A L'Olivier is pleased to recommend its innovative fruit vinegars. This is a vinegar of character. It's ideal to deglaze veal chops, to add flavor to white meats and for blending gourmet salads with a Basque country taste.\n\nA L'Olivier fruit vinegars, thick, fresh and pulp-filled, add the bright taste of fruit to your favorite salads and cooked dishes. Their Espelette Vinegar (Poivron au Piment d'Espelette) is made with vinegar, tomato pulp, red hot pepper pulp, sugar and pectin of apples.\n\nEach bottle of A L'Olivier Espelette contains 200ml or approx. 6.5oz.
Specialists in oils, vinegars and condiments since its founding in Paris in 1822, A L'Olivier is pleased to recommend its innovative fruit vinegars. These vinegars, unlike most brands, are thick, fresh and pulp-filled. Although they all add the bright taste of fruit to all of your favorite salads and cooked dishes, the Tomato Fresh Fruit Vinegar is particularly well suited to white meats and cheese.\n\nEach bottle of A L'Olivier Tomato Fresh Fruit Vinegar contains 7Fl.oz. or 200ml.
Hediard's red wine vinegar from France is flavored with cherries for a tart twist to mayonnaise, or roast duckling and pork dishes. Cherry Flavored Red Wine Vinegar is wonderful when served in a vinaigrette over spinach salad with dried berries and nuts.\n\nEach bottle contains 8.45 fl. oz. of Cherry Flavored Matured Red Wine Vinegar by Hediard from France.
Saba is produced near Modena by the Leonardi family who are personally involved in choosing the grapes for the must from which it is made.\n\nOnce selected, the Trebbiano (white grapes) and Lambrusco (black grapes) grapes are cooked in large open pots for over 30 hours. After cooling slowly, the must is aged in barrels of different wood (oak, ash, mulberry and chestnut) for several years, taking on the flavors and scents of the barrels.\n\nSaba dates back to ancient times when the Egyptians, Romans and Greeks used it as a sweetner and to flavor many dishes. Saba, with honey, was the most commonly used sweetner of that time.\n\nSaba seasoning gives sweet flavor to the dishes it is added to. It can be used to season meats, to dress polenta, in dips for vegetables, atop ice creams and other sweets. Can also be used as an aperitif when added to sparkling water.\n\nEach bottle contains 8.45 fluid ounces (250 ml) of Leonardi Saba Dressing and includes recipe suggestions.
Verjus du Perigord will add sophisticated taste while enhancing the natural flavors of all foods, savory to sweet, cooked and raw.\n\nVerjus is the ideal vinegar choice when the menu is wine-oriented. Made from tart fresh juice of wine grapes, Verjus can be used as a substitute for lemon juice in salad dressings, in marinades or deglazing for pan sauces.\n\nOnce opened, Verjus du Perigord must be stored in the refrigerator or freezer.\n\nEach bottle contains 26 fluid ounces (750 ml) of Le Grapillon Vert Verjus du Perigord from France.
Fig Balsamic Vinegar is made with Balsamic vinegar of Modena and fresh pureed figs.\n\nThis unique vinegar enhances simple salads and adds depth to meat marinades. Fig Balsamic Vinegar elevates vanilla ice cream to gourmet status.\n\nEach bottle contains approximately 8.8 fluid ounces (250 ml) of Fig Balsamic Vinegar by Trentin Aceti from Italy.
Chocolate Balsamic Vinegar is made with Balsamic vinegar of Modena and natural chocolate flavor.\n\nThis unique vinegar makes an outstanding marinade for chicken or pork. Use Chocolate Balsamic in a reduction for a mouthwatering sauce. Toss with fresh berries and allow to macerate for a refreshing treat!\n\nEach bottle contains approximately 8.8 fluid ounces (250 ml) of Chocolate Balsamic Vinegar by Trentin Aceti from Italy.
Specialists in oils, vinegars and condiments since its founding in Paris in 1822, A L'Olivier is pleased to recommend its innovative fruit vinegars. These vinegars, unlike most brands, are thick, fresh and pulp-filled. Although they all add the bright taste of fruit to all of your favorite salads and cooked dishes, the Fig Fresh Fruit Vinegar is particularly well suited for salads with shaved Parmesan.\n\nEach bottle of A L'Olivier Fig Fresh Fruit Vinegar contains 7Fl.oz. or 200ml.
The origin of vinegar runs parallel with the time at which man started to use grape juice to make wine, and its discovery was probably due to a mistake in storing. However, a turned wine is not a vinegar. The same care and attention afforded a fine wine must also be shown to the production of vinegar.\n\nEdmond Fallot took leadership of the company which now bears his name back in 1928. Since then, the Fallot name has become synonymous with quality and innovation.\n\nThe Fallot Red Wine Vinegar flavored with figs is excellent when used as a base for various vinegrettes, but also as a base for marinades in preparations of pork tenderloin or poultry.\n\nEach bottle of Edmond Fallot Fig Flavored Red Wine Vinegar contains 250ml. or 8.37fl.oz.
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