Red Barrel Aged Wine Vinegar

Produced in Italy, our Red Barrel Aged wine vinegar is complex boasting flavors of oak and spice.  Robust and rich this wine vinegar will add a pleasing zing to leafy green vinaigrettes and vegetable salads.  Also perfect for de-glazing applications or used in a marinade for pork or poultry.

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

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 red barrel aged 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 red barrel aged 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 6.0%.  Contains grape Must, red 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.