Elegant and herbal, this rose-colored vinegar made with Vermouth wine is delicately aromatic—with notes of lavender, basil, laurel, rosemary and thyme. It’s lightly sweet and incredibly complex, unlike most supermarket vinegars that just taste like generic red or white wine with no nuanced differences between each grape varietal. The taste of herbs as well as a jammy, berry-and-cherry-like flavor dances on the palate, while its fragrance is akin to an October garden, when the florals have dried and their scents have grown delicate. The vinegar’s complexity cane attributes not only to its Vermouth use but also the traditional technique by which it’s made that originated in the old vinegar houses of the Italian Alps.
These methods allow the vinegar to develop a deeper flavor, acidity and aroma from its base wine, much more so than during a fast-paced, industrial processes.
We test everything we sell. Here’s how we’d use this.
Use anywhere you would your favorite red wine vinegar when you’d like a brighter flavor and lightly herbal, fruity kick. It blends well in herb salads as well as bean or grain salads, like our Kidney Bean Salad with Spiced Vinaigrette and Herbs.Hearty winter greens like frisbee and radicchio with nuts and nutty Parmesan is a pairing that will bring out the botanical and fruit notes of the vinegar well.
Use anywhere you would your favorite red wine vinegar when you’d like a brighter flavor and lightly herbal, fruity kick. It blends well in herb salads as well as bean or grain salads, like our Kidney Bean Salad with Spiced Vinaigrette and Herbs.Hearty winter greens like frisbee and radicchio with nuts and nutty Parmesan is a pairing that will bring out the botanical and fruit notes of the vinegar well.
The expertise required to make these bottles has been passed down through five generations of vinegar makers. The current proprietor, Agustí Badia, personally selects each of the varietals of wine that later become the company’s bright vinegars.
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