Made from red or white wine, wine vinegar is the most commonly used vinegar in Mediterranean countries and central Europe. As with wine, better quality wine vinegars are matured in wood for up to twenty years and exhibit complex, mellow flavors. Wine vinegar usually has lower acidity than white or cider vinegars. Some of the more premium wine vinegars are made from wine varieties such as champagne, sherry or pinot grigio. To create our Italian Cabernet Sauvignon Wine Vinegar, Cabernet Sauvignon grapes are hand-pressed and sent to ferment in stainless steel. After reaching the desired alcoholic level, the wine is transferred to old oak barrels to undergo the conversion from alcohol to acetic acid. The final product is vinegar, which then continues to mature in the oak barrels--a process that can take up to three years.
Cabernet Sauvignon is one of the world's most widely recognized red wines. It is grown in nearly every major wine producing country among a diverse spectrum of climates, from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Reminiscent of the grape that gives this vinegar its name, our Cabernet Sauvignon Wine Vinegar's flavor boasts notes of caramel introduced by the subtle aroma of smoke and cherries.
We recommend using this fine wine vinegar in marinades for beef or lamb. It is, of course, also delicious in vinaigrettes and sauces. For a delicious and light dressing, whisk this vinegar and a selection of herbs and spices (oregano, basil, rosemary, salt, pepper, etc.) with one of our bolder extra virgin olive oils. Try it with the Pescarese from Italy, the Coratina from Peru, or the Organic Picual from Spain.