The Six-Year Reserve Red Wine Vinegar from Acetaia San Giacomo is one of our favorites for pure, undiluted flavor and rich aroma. Former lawyer Andrea Bezzecchi runs his family's company in the Emilia-Romagna region, famed for its traditional vinegar production. Two local grape varietals—fruity, juicy Croatina and light, bright Barbera grapes—create a balanced, vibrant blend, with an intense aroma and rounded caramel notes in addition to sharp acidity. This red wine vinegar is made via surface static fermentation, the world's oldest technique for vinegar production which only a handful of producers still use. Red wine is left in open oak barrels for nine months to a year; in that time, natural bacteria in the air come in contact with the wine's surface and turn the alcohol into acetic acid. That's it. And unlike with most vinegars, this Six-Year Reserve Vinegar is never mixed with other vinegars or diluted in any way.
Use Acetaia San Giacomo's Six-Year Reserve wherever you might use red, white or sherry vinegar; a small amount will suffice since this vinegar is undiluted and more potent than others. Splash some in with caramelized onions to add brightness, or use it in place of sherry vinegar in our Onion Frittata with Sherry Vinegar Sauce
. We also like substitute this red wine vinegar for sherry vinegar in our Portuguese Style Beef with Pickled Onions and Olives
or Roasted Chicken Breasts with Grapes and Sherry Vinegar
. Add a splash to bean soups, especially lentils or your favorite marinara sauce, where it'll cut the sweetness of the tomatoes and elevate the other flavors. Or pair Six-Year Reserve Red Wine Vinegar with good olive oil to dip bread in as you would balsamic, to savor all the vibrant qualities of this bold, complex ingredient.
Net Volume: 8.43 fluid ounces
Aged: at least 6 years
Place of Origin: Italy