200ml Wine & Apple Cider Vinegar - WS

Apple Cider Vinegar

Our Barrel Aged Apple Cider Vinegar with ‘mother’ is made using 100% Italian Annurca apples, harvested in the south of Italy.

Native to Southern Italy, ‘Annurca’ apples are firm and crunchy. They have a white pulp, a sweet aroma, and a pleasantly acidic taste. This apple cultivar is a very important fruit in Neapolitan cuisine and enjoys Protected Geographical Indication status within the European Union under the label “PGI Melannurca."

Country of Origin: Italy

SUGGESTED USES

• Use as a drinking vinegar ("shrubs")
• Dress apple and red cabbage salad
• Add to slow-cooked baked beans
• Finish a quinoa salad
• Use in fall/winter cocktails

French Champagne Vinegar

Our Champagne Vinegar hails from the Ardenne region of France. Bright, fresh and crisp, it makes a versatile addition to any pantry. Use it to add the perfect amount of acidity to vinaigrettes, sauces and marinades for seafood or chicken. 6% acidity. 

Country of Origin: France

SUGGESTED USES

• Toss with grilled potatoes while still warm
• Mix with any Premium EVOO for vinaigrette
• The perfect addition to green beans
• Use to deglaze the pan after searing seafood
• Add to gravies and pan sauces

RECIPES

• Braised Lamb Shank with Sherry Wine Reduction
• Spanish Meatballs
• Marinated Black Olives
• Roasted Mushroom Soup
• Caprese Skewers
• Cherry Tomato and Basil Spaghetti
• Fresh Mediterranean Skillet
• Mushroom Crostinis
• Creamy “Ricotta” Spread
• Endive Boats with Quinoa Salad

Pedro Ximénez Sherry Vinegar

This remarkably bitter-sweet wine vinegar is dark mahogany in colour with notes of dried grapes, dates and figs. The finish is complex - attributed to aging in oak casks.

Country of Origin: Spain

SUGGESTED USES

• Toss with grilled potatoes while still warm
• Mix with any Premium EVOO for vinaigrette
• The perfect addition to gazpacho
• Use to deglaze the pan after searing meats
• Add to gravies and pan sauces

RECIPES

• Braised Lamb Shank with Sherry Wine Reduction
• Spanish Meatballs
• Marinated Black Olives
• Roasted Mushroom Soup
• Caprese Skewers
• Cherry Tomato and Basil Spaghetti
• Fresh Mediterranean Skillet
• Mushroom Crostinis
• Creamy “Ricotta” Spread
• Endive Boats with Quinoa Salad
• Balsamic Truffles

Vinoso-Barbaresco Vinegar

Vinoso-Barbaresco is very well suited for salads as it imparts an intense depth of flavour into your favourite vinaigrette recipes. This beautiful wine vinegar is garnet red in colour, slightly tannic on the finish, and has a lower acidity than most aged wine vinegars on the market at 4.5%. 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 perfect salad dressing! Just a spoonful of this fantastic vinaigrette is enough to brighten up any salad.

Country of Origin: Italy

Suggestions for use:

• Use to deglaze a pan after sautéing chicken or vegetables.
• Use to braise vegetables, beef, pork, or chicken.
• Drizzle to finish cooked greens, especially collards.
• Combine with any Premium EVOO or infused olive oil to dress your favourite salads.
• Combine with a Medium Super 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.