As you would expect from us, this is no ordinary red wine vinegar This is an incredibly versatile Barrel-Aged Red Wine Vinegar with the balance of sweet & sour you expect from a wine vinegar, but with more depth of flavour from the ageing process. This is not a balsamic, but it is the wine vinegar used to create some of our stunning balsamic vinegars, including our award-winning Gran Riserva Aged Balsamic and Pomegranate & Fig Aged Balsamic This Red Wine Vinegar is also from Modena, home of the World’s finest balsamic vinegars, slowly aged in barrels until it develops the right balance of sweet & sour, ready to use in dressings, marinades & much more A red wine vinegar is less acidic & has much more flavour than regular malt vinegar As a natural product, it has no calories, cholesterol, carbs, salt or fat yet it makes such a huge difference to many dishes Red wine vinegar is better suited to heartier flavours like beef, game & pork as well as richer sauces & gravies whilst white wine vinegar is best for salads, chicken & fish dishes or light sauces A splash of this Red Wine Vinegar in a casserole or stew, sauce, gravy or just to deglaze a roasting pan makes a huge difference. Here’s our base recipe for a classic dressing using our Barrel-Aged Red Wine Vinegar Just add everything to a jar & shake well, or mix in a bowl. Classic vinaigrette, perfect for robust salad leaves or roast veg: 7-9 Tbsp your favourite cold-pressed oil (we use Rapeseed oil) 3 Tbsp Red Wine Vinegar 1 tsp wholegrain or French mustard pinch of salt & pepper The classic ratio is 3:1 oil to vinegar, but use less oil if you prefer Tweaks: add 1 tsp of chopped herbs; thyme, parsley, tarragon or oregano give it a herby kick add 1 small finely diced shallot and/or half a crushed garlic clove for a punchier flavour add 1 tsp of honey or maple syrup to give more sweetness & ’rounded’ flavour swap 1 Tbsp of the Wine Vinegar for 1 Tbsp lemon or orange juice to give a zesty, citrusy kick for an Asian twist, swap 1 Tbsp of the oil for sesame oil & add 1 tsp soy sauce for a deeper, richer flavour, but leave out the salt from the base recipe Use it as a dressing for a robust salad or stir through tray-baked roast veg for the last few minutes of cooking
