Katz
Napa — California
Item #3001 - 375ml
Item #3007 - ½ gallon
Inspired while drinking Sauternes, Albert Katz created this complex, slightly sweet vinegar. Sauvignon blanc grapes are left on the vine for at least a month to six weeks, just like they are for making Sauternes, and are almost "raisiny" at harvest. The vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, sweet apricot, fig and pear from the late-harvest grapes. Use this for composed salads, anything with goat cheese, or even over ripe summer berries with a bite of something creamy. (VE, GF)
Napa — California
Item #3002 - 375ml
Item #3008 - ½ gallon
The low acidity of California Chardonnay creates a tart, full-bodied vinegar with soft edges and a fruity aroma. Made from grapes grown in the Suisun Valley east of Napa, this vinegar offers a pleasant bite, hints of vanilla from the oak barrels, and subtle nuances of melon and cucumber. Its clean taste adds a bright note to simple green salads, marinated vegetables, and clear soups. (VE, GF)
Napa — California
Item #3005 - 375ml
Item #3011 - ½ gallon
This complex vinegar is crafted to mirror the classic French Meritage wines that combine small lots of red wine varietals to create wines with great structure and character. Selected lots of Merlot, Zinfandel and Cabernet Sauvignon made from Napa Valley grapes are blended to make Trio, perfect where a full-bodied vinegar is called for, like classic Mediterranean salads, braised meat dishes, and the bitter greens of Italy. (VE, GF)
Napa — California
Item #3006 - 375ml
Item #3012 - ½ gallon
Fruity and floral Viognier grapes are picked late when the sugar levels are high, then a touch of wild honey from the Napa Valley is added to give this vinegar flavors of stone fruit with hints of honeysuckle and vanilla to balance the pleasant acidity. It perks up grain salads, and a splash in a glass of fizzy water makes a refreshing spritz. (V, GF)
Napa — California
Item #3003 - 375ml
Item #3009 - ½ gallon
Made from 100% North Coast Zinfandel picked when the grape’s sugars are concentrated and port-like, this vinegar has a deep garnet color. It’s slightly sweet with flavors of plum and fresh berry and a pleasant, crisp finish. The rich vinegar goes with grilled vegetables, fresh herbs, and beans with sage. (VE, GF)
Napa — California
Item #3004 - 375ml
Item #3010 - ½ gallon
Gravenstein apples once covered much of California’s Sonoma Valley, but only a handful of growers remain. Hard cider made from late harvest apples slowly ferments to make this classic American vinegar. Use it for coleslaw, braised collard greens, and to thin Duke’s mayo for Alabama white sauce. (VE, GF)