Pinot Noir Wine Vinegar

Woody and spicy on the nose, our deep ruby red, barrel aged pinot noir wine vinegar is robust and rich.  Its lively character is absolutely amazing in vinaigrettes, pickles, marinades & dressings.  Also great for de-glazing applications.

All ultra-premium EVOO’s, Blood Orange, Lemon, Lime, Tuscan Herb, Herbes de Provence

Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Fish, Seafood

Roasted & Grilled vegetables, spinach salad

Vinaigrettes, Sauces, De-glazing applications

Homemade Salad Dressing: Combine 1 part olive oil with 1 part Pinot Noir wine vinegar. Whisk together and serve. To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking. Oil and wine vinegar will become creamy in appearance. Refrigerate remaining amount for up to 3 days.

Land-Based Proteins: Combine equal parts oil with equal parts Pinot Noir wine vinegar. We recommend preparing enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours. Water-Based Proteins: Coat the raw protein with olive oil in the absence of the wine vinegar for approximately 30 minutes.  Removing the vinegar in this step prevents the acidity of the wine vinegar from “cooking” the delicate protein).  After cooking, drizzle a combination of wine vinegar and olive oil onto the prepared protein.

Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.

Serving size 1Tbs, calories/Tbs = 3, fat calories = 0, total fat = 0g, sodium = 5mg, total carbs = 0g, sugars = 0g, protein = 0g, acidity 7.0%.  Contains Pinot Noir grapes, wine vinegar (mother starter culture), naturally occurring sulfites.  No additives (sugars, artificial flavors, caramel coloring, sulfites, sweetening, or thickening agents).  Gluten free.  Produced in a nut-free facility.