Made with California rosé wine, this vinegar is bright, summery, and frankly beautiful. Lighter than a red wine vinegar but with more body than a white wine vinegar, the Pink Pacific Rose Wine Vinegar is extremely versatile. Perfect for vinaigrettes, asparagus, seafood, summer salads and martinis.
Small-batch vinegars slow fermented using the German drip method, a technique from the 1800's. The vinegar takes two to three months to ferment, and then aged in 25 gallon American oak barrels to add complexity.
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