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Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, adding zing to dressings and vinaigrettes.
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Our Vincotto is rich and thick and with its perfect balance of sweet and sour, it will enhance both savoury and dessert dishes making it an extremely versatile pantry staple. With 1kg Australian grapes used in the making of every 250ml bottle, it is oh-so-fruity! Made in the traditional way by slow cooking and reducing concentrated grape juice (like grape must) for several hours in large pots. All the concentrated grape juice is made from Australian grapes and the use of concentrated grape juice allows for the making of this delicious artisan product all year round. With the added touch of red wine vinegar, this provides the Vincotto with a slightly tangy taste, a little acidity and rounds out the natural sweetness of the concentrated grape juice. Use simply as a dressing over your favourite salad – think Rocket & Pear with Walnuts and Blue Cheese. Pair with aged cheese & dried fruit, serve with game and other dark roast meats, or use as a glaze (in the final stages of cooking meat such as pork or chicken to provide a sticky, sweet finish). In addition, Vincotto can also be used similarly to caramelised balsamic vinegar as a dressing or garnish on a plat, just prior to serving, over bruschetta, pizza or risotto. For something sweet, drizzle over fresh seasonal fruit or add flavour to poached pears. Great for enhancing dairy-based desserts.
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Balsamic Vinegar is made from grape juice, or "must" which is boiled down, and then transferred to a variety of different wood barrels to vein the ageing process. Store balsamic vinegar in a cool, dark, dry location. There is no need to refrigerate the vinegar. INFUSIONS
- Chardonnay Balsamic Vinegar - A sweeter style vinegar, made with Chardonnay vinegar and Chardonnay grape juice for real fruit character. The perfect choice for dressing up fresh green salads and pairing with seafood, chicken, pork, fish and vegetables as a deglaze or marinade.
- Merlot Balsamic Vinegar – The perfect meld of balsamic sweetness and fruity flavours, made with quality Australian red wine, and naturally fermented and sweetened with grape juice concentrate. Ideal for salad dressings with more robust leafy vegetables like chicory, radicchio, endive and cabbage.
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Balsamic Vinegar is made from grape juice, or "must" which is boiled down, and then transferred to a variety of different wood barrels to vein the aging process. Store balsamic vinegar in a cool, dark, dry location. There is no need to refrigerate the vinegar. INFUSIONS
- Caramelised Balsamic Vinegar – Lusciously thick and richly satisfying to the senses, this sweet artisan sensation is excellent as a salad dressing, drizzled over fresh tomatoes and feta, fresh berries, poached pears, roast meats, and baked root vegetables. (Gluten free)
- Caramelised Apple Balsamic Vinegar – With one kilo of granite belt apples in each bottle, this scrumptiously thick, sticky and sweet indulgence is made from apple balsamic vinegar and apple juice, simmered slowly over low heat for an extended time. Sensational on pork, chicken or game meats or brushed onto quail for grilling. Drizzle over fresh berries, pavlova, or ice cream for the perfect fusion of sweet and tart. (Gluten free)
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Sherry (Apera) Vinegar – Made from Australian made sherry (Apera) wine and aged in old oak hogsheads, this award-winning, complex and well-rounded vinegar offers a tawny, non-astringent flavour that adds hidden depth and a clean brightness to a finished dish – simply add a few drops (a little goes a long way, but it makes the flavours pop), as you would with lemon juice or fish sauce, or use it half-and-half with another vinegar (or lemon juice) in a vinaigrette. Perfect as the acid in sauces such as romesco, salsa verde, and chimichurri; or lightly drizzled over strawberries or goat’s cheese to balance the sweetness and add a little tartness. No added colours or sulphites. Allergen free.
