ARROPE - GRAPE MUST - SPAIN

Brand: ARVUM

Produced by reducing the juice from palomino and moscatel grapes to a deep rich syrup in an intensive process that has survived from the Romans. A  little goes a long way to adding a wonderful flare to a wide range of dishes. Its sweet and sour flavoring makes it suitable for many applications.

VINCOTTO (COOKED GRAPE MUST CONDIMENT)

Brand: CALOGIURI

In 1825, in the town of Lizzanello in Puglia, Italy, Leonardo Calogiuri created a small company for the sale of EVOO and wine and began to use for his own family a particular grape must, handed down from his father and called Vincotto (cooked wine). This tradition goes through six generations up to the present day. About 12 years ago Gianni Calogiuri decided to develop and commercialize this product using the long-aged stock of vincotto. Calogiuri vincotto is obtained from two different kinds of grapes: Negroamaro and Malvasia Nera. The grapes are left to dry on the vine and afterwards on wooden trellises, the grape must is then boiled very softly for over 24 hours until it is reduced to one fifth of the original volume. The very thick product obtained from this cooking is then poured into small oak barrels together with the very old mother vincotto and aged in these barrels for over four years. Here the flavors develop, creating a sweet and velvety elixir with delicate and harmonious flavors of spice, grapes and plums.

SHERRY VINEGAR BALSAMIC SAUCE

Brand: ARVUM

SHERRY VINEGAR BALSAMIC CREAM

Brand: ARVUM

APPLE CIDER VINEGAR (5% ACIDITY, FRANCE)

Brand: BEAUFOR

ORGANIC APPLE CIDER VINEGAR

Brand: PONTI

01995900372

ERBE - DRIED HERB INFUSED VINEGAR

Brand: VOLPAIA

FRESCO - FRESH HERB INFUSED VINEGAR

Brand: VOLPAIA

APPLE CIDER VINEGAR (5% ACIDITY, FRANCE)

Brand: BEAUFOR

ORGANIC APPLE CIDER VINEGAR (5% ACIDITY, PLASTIC)

Brand: ITALBRAND

ORGANIC DISTILLED VINEGAR (5% ACIDITY, PLASTIC)

Brand: ITALBRAND

DISTILLED VINEGAR (5% ACIDITY, PLASTIC)

Brand: ITALBRAND

QUINCE VINEGAR (BOTTLE)

Brand: POJER E SANDRI

Pojer e Sandri’s single-fruit vinegars are in a class of their own. After carefully selecting the fruit from the family’s orchards or from select farmers in the area, the fruit is gently pressed and inoculated with yeast to ferment. After reaching the desired sugar content, the fermented juice is placed in oak barrels containing some of the vinegar “mother.” Depending on the fruit, the process might take anywhere from 18 to 24 months until the right balance of acidity and fruitiness is achieved.

APPLE VINEGAR

Brand: MICHELE GAIDO

MEAD HONEY VINEGAR

Brand: MICHELE GAIDO

RICE VINEGAR

Brand: MURUKAN

SEASONED RICE VINEGAR

Brand: MURUKAN

BREWED NATURAL RICE VINEGAR (4.5% ACIDITY, PLASTIC)

Brand: ITALBRAND

BLACK VINEGAR

Brand: KOON CHUN

TOMATO VINEGAR (BOTTLE)

Brand: MUTTI

The recipe is simple and all natural. It is an intense ruby red color. Its smell reminds you of dried tomatoes and its flavor is aromatic and savory without any of the bitterness typical of wine vinegar. Made using select, ripe tomatoes, it can be used for cooked vegetables, to marinate fish and as a salad dressing.