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Katz uses the French Champagne Method and grapes from the Suisun Valley in California to create the sparkling wine that they then handcraft into a crisp white wine vinegar using the traditional Orleans Method and barrel aging. Its desirable low acidity level of 6% creates a tart, full-bodied vinegar with “soft” edges and a fruity aroma.
Offering crisp and pleasant acidity, hints of vanilla from the oak and subtle nuances of melon and cucumber in the finish, its clean taste lends itself to a myriad of culinary uses. It balances and brightens flavors, and creates contrast to produce delicious food. There are very few dishes that do not benefit from the addition of a splash of vinegar to balance out the richness (fat) of a recipe.