José Páez Lobato is a family enterprise that specializes in the making of fine sherry vinegar. The Bodega, or cellar, was founded in 1933 by Francisco Paez Sanchez, and is now managed by his sons.
This 50 year old sherry vinegar is characterized by its amber color, delicate smell, and unique taste... all of which are due to a careful and prolonged aging process. Gran Capirete is aged in American Oak barrels, and the solera that gave birth to it was established in 1946 (so it is actually 72 years old!). It has an unforgettable flavor, with a hint of nuttiness. This vinegar is drier than balsamic vinegar and has an acidity of 8º.
The production and quality of sherry vinegar is monitored and controlled by the Consejo Regulador, and sherry vinegar has its own Denominacion de Origen (D.O.) which is protected by Spanish and EU law. This vinegar carries the D.O. Vinagre de Jerez stamp of approval.
Its complexity and depth of flavor greatly enhances soups, stews, sauces, casseroles, marinades, and dressings.
250 milliliter (8.45 fluid ounce) bottle
Villa Manodori's Tradizionale Balsamic of Modena is Extra Vecchio (Gold Seal) and submitted to the Consortium of Modena only after being aged at least 75 years. Each bottle is packaged in Consortium glass that bears the Consortium Seal, to signify authenticity, alongside Villa Manodori‘s logo.
The top balsamic vinegar from Chef Massimo Bottura, owner of three-star Michelin restaurant Osteria Francescana in Modena, Italy. Chef Massimo Bottura‘s booklet of recipes is also included.
Limited annual production, we only get 6 a year, packaged in authentic consortium-approved glass and gift boxed.
Drizzle this Balsamic Vinegar on:
100 milliliter (3.3 fluid ounce) glass bottle in a gift box
Banyuls Vinegar (La Cave de l'Abbe Rous) has amazing aromas of walnut, spice cake, beeswax, vanilla, and licorice. Le Vinaigre de Banyuls is a fierce rival to both Italian balsamico and Spanish sherry vinegar.
Its distinct nut-like qualities make it the perfect companion for vinaigrettes made with hazelnut, almond, and walnut oils, or high-quality extra virgin olive oils. And when you're in the mood for something really special... use Le Vinaigre de Banyuls as a marinade for fish or to deglaze the pan after sautéing duck, mushrooms, or even foie gras!
Some other fantastic uses:
Aged in oak barrels for 6 years which gives it perfect balance and a wonderful flavor.
Bottled at the estate of Abbe Rous.
6º acidity
375 milliliter (12.7 fluid ounce) glass bottle
This Moscatel Vinegar is made exclusively from Moscatel (Muscat) grapes. This vinegar, made in Catalonia, Spain, is characterized by a gentle, fragrant aroma and flavor. It is especially recommended for fish, seafood dishes, and desserts. We also think its sweet tones are ideal in many marinades, and of course it makes an exciting salad dressing when combined with your favorite extra virgin olive oil.
Ingredients: Moscatel wine vinegar (80%), concentrated grape juice of Moscatel grapes (20%).
Contains sulfites.
500 milliliter (16.8 fluid ounce) glass bottle
It is almost impossible to find a high quality Vermouth Vinegar. The process of making vermouth, fortified wine with a secret blend of botanicals, is a lot of work. So why would you go through all that effort if you are then going to make it into vinegar? Simple: magic in a bottle!
This Vermouth Vinegar is exquisite, and exotic, capturing the essence of vermouth in a tantalizing bittersweet vinegar. Substitute it into any recipe where you would use a white wine vinegar, from vinaigrettes and marinades, to fish and vegetable dishes, and feel your taste buds explode!
Ingredients: wine vinegar (99%), natural aromas (1%).
This wonderful vinegar offers the comforting aroma and rich taste of ripe Sonoma apples drenched in late harvest honey. This fantastic vinegar is round and sweet with just the right tartness.
O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.
O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.
"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine
Ingredients: apple cider vinegar, late harvest honey
6% acidity
Gluten Free
Contains naturally occurring sulfites
Probiotic & Live
200 milliliter (6.8 fluid ounce) glass bottle
Golden notes of apples, pears, and almonds kiss our smooth, wonderfully delicious white balsamic vinegar. This amazing balsamic vinegar is handmade in Sonoma from a blend of muscat and rare malvasia grapes. O takes the time to age flavor in versus taking color out. This boutique vinegar is small batch delicious.
O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes, and sourcing premium wines in Napa and Sonoma.
Each of these O Vinegars has tested out at levels more than 30 times lower than even the rigorous safe levels established by California’s Proposition 65. The response from our consumers has been heart-warming. Parents concerned with the health of their young children thank us for providing a healthy alternative to those other brands on the market. Food lovers remark that these vinegars surpass the taste and quality of the vinegars they were used to. We are proud to provide a clear and healthful link between the land and their families.
O is the leading gourmet, small batch vinegar maker in California.
Gluten free
It is fabulous in The "O" Cocktail. You can find the written recipe here.
NEW SIZE, 50% bigger, same great price
300 milliliter (10.1 fluid ounce) glass bottle
"I've never had a better vinegar...." -Gourmet Magazine
O Champagne Vinegar sparkles with the crisp, light, and dry accents celebrated in regional California champagnes. It is barrel-aged in white oak where the timeless aging and evaporation removes the bubbles and enhances the brilliant complex flavors.
"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." ~ Oprah, Oprah Magazine
Try it in this:
6% acidity.
Probiotic & Live.
Contains naturally occurring sulfites.
Gluten free.
Sonoma California champagne aged with a twist of fresh lemon create this wonderful vinegar: Bright, crisp, light, and dry.
Serving ideas:
This vinegar is made by steeping gently crushed California orange blossoms in naturally sweet Muscat and Champagne grapes.
This is a delicate, fragrant, and dare we say drinkable vinegar!
2013 Silver SOFI Winner for Outstanding Vinegar at the NYC International Specialty Food Show
No artificial extracts or flavorings.
Ingredients: Aged California Muscat vinegar, aged California Champagne vinegar, oranges, essence of orange blossoms
O Pomegranate Champagne Vinegar is scarlet in color and lush in the mouth with hints of raspberries and echoes of faraway Mediterranean lands. California pomegranate is steeped in barrel-aged champagne to create this elegant, hand crafted vinegar. It is antioxidant rich and delicious!
O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes, and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.
O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated, and Saveur magazines, among many others.
We have always wanted to carry a French mustard made with Banyuls Vinegar. We thought of importing such a mustard except the 100% import tax made the price seem ridiculous. It is good, but is it $25 good? Maybe, but who wants to pay $20+ for mustard? So we finally decided to make our own in the classic French tradition.
This is a coarse mustard with our Vinegar of Banyuls (La Cave de l'Abbe Rous), a touch of water, mustard seeds, sea salt, and a dash of turmeric to keep the color. We not so humbly admit that we love this more than similar imported mustards, and can bring it to you at 1/2 their cost!
We use it on hotdogs, sausages, hamburgers, and when combined with fresh oregano, freshly minced garlic, Fleur de Sel Sea Salt, freshly ground black pepper, and extra virgin olive oil, we have the perfect marinating rub for lamb.
We think this is fantastic and something you'll be proud to have in your kitchens!
6 ounce glass jar
Master Jam Maker Bernard Le Gulvout's traditional techniques for small-scale production use an open jelly pan, the only way of bringing out the full subtlety of the flavors while retaining the richness of the natural colors. L'Epicurien has recreated the flavors of bygone days and produces unexpected combinations of tastes to ensure that eating is always a pleasure.
Tenacity, Know How and Passion enabled L’Epicurien to win an award for their range “Cheese & Fruit Confits”.
Based on traditional recipes, these savory confits provide an opportunity to taste some special flavor combinations. Serve them with meat or fish dishes, or spread them on mini-toasts as an appetizer. They are a tasting experience that transports you to the Mediterranean and beyond.
Ingredients: figs (60%), cane sugar, balsamic vinegar (wine vinegar, concentrated and cooked grape must, caramel coloring), spices.
8.6 ounce glass jar
Balsamina is a balsamic jelly made from an aged balsamic condiment. The sweetness of this decadent condiment dances on your tongue.
This is one of our favorite products, unique and quite special. It pairs perfectly with creamy cheeses and cured meats. We recently had it on smoked sturgeon as an appetizer, , we use it on roasted and grilled chicken in the summertime, and of course we pull it out over Thanksgiving instead of the traditional cranberry sauce. Spreading it on slices of roasted turkey is simply divine! It has a magical flavor, and great mouth feel, that you don't get anywhere else. Please give it a try and find out why we went all the way to Italy to bring it back for you.
Perfect for your own kitchens, and it makes a beautiful gift in its thick-glass, wide-mouthed jar. Cattani has developed this jam especially for us, upholding our high standards of quality and our commitment to the best flavors the Mediterranean has to offer.
125 gram (4.4 ounce) wide mouth glass jar
Jewel like drops of traditional balsamic vinegar using molecular gastronomy techniques. Each dark, glossy pearl is encased in an edible film which bursts in your mouth!!
This is molecular gastronomy at its finest.... no work, just open, sprinkle on your food, and eat! Enjoy the flavor explosion!
Aceto Balsamico Di Modena IGP
No artificial flavors, colors, or preservatives.
Suitable for vegetarians and vegans.
Gluten-free.
Refrigerate after opening.
Ingredients: Balsamic vinegar of Modena (70%): (Wine vinegar, Cooked grape must, sulphites), Water, Glucose and Fructose syrup, Thickener: Cellulose, Gelling agent: calcium chloride, Sodium alginate, Colour: plain caramel.
55 gram (5.47 ounce) glass jar
WuWanWo means "forget me not", an apt name for a product with unique origins and an unforgettable flavor. WuWanWo is a collaborative effort between Piranske Soline and Taiwanese soy sauce makers. They weave their centuries-old traditions together to create a soy sauce with a sweet, oceanic aroma, and meaty taste.
This precious sauce is produced using only indigenous black soybeans, Piranske Soline sea salt from the Piran Salt Pans in Slovenia (a very famous salt source), brown sugar, and natural seasonings. This soy sauce is produced with absolutely no preservatives and it uses all non-GMO ingredients. Its balanced yet complex flavor is achieved through natural fermentation in traditional terra cotta pots for 180 days. The sauce is simply extracted from the pots and bottled.
It is an excellent umami foundation for marinades and salad dressings, and it elevates sashimi, sushi, spring rolls, tempura, dumplings and other light dishes to new heights your taste buds have never imagined.
This "Harmonious" soy sauce is characterized by a balanced, meaty flavor. Try it with sashimi, sushi, spring rolls, tempura, or dumplings, in marinades and salad dressings, and other light dishes.
This was featured in "The Rosengarten Report" where he said:
"...it is extraordinary! Also made with non-GMO black soybeans, no wheat, and a 180-day fermentation, it is simply one of the most complex soy sauces I’ve ever tasted. The flavors are umami from not just Slovenia, but maybe even Mars (including an incredible blast of mushroom-like intensity). It’s very, very salty (as if to emphasize the Slovenian connection), but it finishes in the mouth with a lovely roundness. I love it for crudo: I buy me some very fresh fish, slice it sashimi-style, and gloss it lightly with Hei-Jin and extra virgin olive oil. Of course, feel free to use it in high-level Chinese and Japanese cooking as well.”
250 milliliter glass bottle
It is an excellent umami foundation for marinades and salad dressings, and it will elevate your dishes to new heights your taste buds have never imagined!
This "Rich" soy sauce is characterized by bold, meaty flavors. Try it with stir-fried vegetables, rice, steamed fish, seafood, stewed or grilled meats, and in barbecue sauces and glazes.
One of Modena's most distinguished Balsamic vinegar manufacturers produces this delicate condiment which blends white grape must with white wine vinegar. A condiment rather than a vinegar because of its low acidity, the White Balsamic follows the standard methods of Balsamic Vinegar production. The white grape must is cooked at low temperatures in a vacuum to avoid darkening the blend before it is matured in a series of wooden oak casks.
Suggested uses:
"It's a great product – gentle, smooth, and well balanced – and makes muddy salads a thing of the past." - Anthony Worrall Thompson, Daily Express
250 milliliters (8.5 fluid ounces)
Raymond Blanc, owner of the Michelin 2-Star Restaurant Le Manoir aux Quat' Saisons, says "Belazu's Balsamic Vinegar is a must have ingredient in any kitchen, we wouldn't be without it at Le Manoir aux Quat' Saisons."
Carefully produced by a small family firm in Modena, Italy, this exceptional traditional balsamic vinegar is a blend of cooked Trebbiano grape must (unfermented grape juice) and red wine vinegar. Over time, the blend evaporates in a series of wooden casks and the natural fruit sugars in the must contribute to the viscosity, and sweetness, of this remarkable vinegar.
The Good Housekeeping Institute Taste Test (August 2002, UK Edition) voted Belazu 1st Choice, stating that Belazu was a deep, rich brown vinegar with a thick, treacly consistency, a delicious oak flavour, hints of caramelised sugar and good contrast to the sharp acidity. You cannot imagine how good and mellow this is.
Belazu Balsamic Vinegar is great on:
Belazu is our favorite Balsamic Vinegar and we highly recommend you try a bottle!
Ingredients: cooked grape must, wine vinegar.
Contains sulphites.
250 milliliter (8.5 fluid ounce)
Buy 2 or more, and get them for only $50 each!
Villa Manodori Aceto Balsamico (authentic balsamic vinegar) “Artigianale” is a carefully crafted labor of love from Chef Massimo Bottura, owner of three-star Michelin restaurant Osteria Francescana in Modena, Italy. Made in the tradizionale style and produced in limited quantities, the condiment is a combination of traditional balsamic and aged red wine vinegars. Maturing for a decade or more in barrels of oak, chestnut and juniper, the vinegar develops a shiny ebony color, pleasant woody aroma, raisin-sweet, tart taste and maple syrup texture. A true original, this versatile condiment is enjoyed as an alternative to precious traditional balsamic.
2001 Award - Winner Outstanding Vinegar at the Fancy Food Show
250 milliliter (8.5 fluid ounce) glass bottle
