Light, summery and versatile, this slow-fermented vinegar from American Vinegar Works is made with California-grown rosé wine. The blush-colored vinegar has bright, gentle acidity—much less bracing than supermarket vinegars—and finishes with a savory, fruity taste. It has more balance and lightness than a red wine vinegar and more body than a white wine vinegar—the rosé is a good in-between, with a slight sharpness, pleasant sweetness and deep fruity notes. Use it anywhere you would a white or red wine vinegar; try it in cocktails or shrubs, for macerating fruit or drizzled over a greens or emulsified into a vinaigrette.
Many standout vinegars beloved by chefs and home cooks are European, but American Vinegar Works is trying to change that. They source phenomenal American-made craft wines, beers and premium ingredients for all of their small-batch vinegars. As part of its creative process, the company revived a small-batch fermentation process from the early 1800s. Every vinegar is aged in 25-gallon oak barrels, relatively small containers that preserve the alcohol’s flavors.
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Try this summery vinegar in vinaigrettes, hollandaise or other sauces, or with seafood and aspararagus. It works beautifully in cocktails or for macerating fruit for desserts. For a less sweet alternative to sherry vinegar, try the rosé vinegar in our Spanish-Style Roasted Vegetables with Sherry Vinegar.
American Vinegar Works sources high-quality American beers, wines and ciders for their craft, small-batch vinegars. They never use artificial additives or shortcut infusion techniques, relying instead on a traditional aging method from the early 1800s, upgraded with state-of-the-art fermentation drums for a superior vinegar product.
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