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Prairie Oils & Vinegars - Vinegars
Prairie Oils & Vinegars - Vinegars
Prairie Oils & Vinegars - Vinegars
Prairie Oils & Vinegars - Vinegars
Prairie Oils & Vinegars - Vinegars

Prairie Oils & Vinegars - Vinegars

Regular price $16.50
Unit price  per 

18 year:

Our Traditional 18 Year Style Balsamic embodies the perfect balance and structure of rich, sweet and tart notes with hints of dark prune and caramel. Creamy mouthfeel and a lingering aftertaste. Crafted in Modena, Italy by Aceto Varvello, it is inspired by rare lots of 18 Year Balsamico Tradizionale di Reggio Emilia. Made with a combination of Italian Lambrusco, Sangiovese and Trebbiano grapes that are slowly cooked. The resulting grape must is then combined with barrel aged Sangiovese wine vinegar to start the acetification process. The end result after aging is this premium example of balsamic vinegar, our Traditional 18 Year Style Balsamic! 

Notes: 4% acidity (much lower than most other types of vinegars)

Ideas:

  • marinades and salad dressings, especially Caprese
  • exceptional drizzled over fine cheese, charcuterie boards, fruit, grilled salmon, and ice cream

Italian Fig:

This beautiful fruit-fused vinegar has everything you would expect from ripe Italian figs blended with our Traditional 18 Year Balsamic base: sweet, sour and jammy notes of red fruit, ripe Italian fig and a hint of plum. This vinegar blends delicate acidity with fig puree achieving the perfect nose and texture. This classic Mediterranean ingredient shines and exudes unmistakable sweet and fruity flavours.

 

Ideas:

  • brush on melon wedges and top with prosciutto and cheese
  • marinate with Chipotle or Garlic for beef, lamb, or pork
  • brush and roast butternut squash, Brussels sprouts or apples

 Cranberry Pear White:

Cranberry Pear Rosé fruit vinegar is violet in colour, highlighting the natural cranberry fruit kissed with the small addition of delicate pear puree. The fruity, sour, and tangy notes of the pear purée give this fruit vinegar a distinctive and bright flavour.

Shelf Life: 30 months at peak flavour

Notes: A Rosé Vinegar. Expect sediment to settle. Shake before using to homogenize pulp. 

Ideas:

  • add to chutney or citrus sauces for pork, turkey, or fish
  • perfect for salads with Roasted Walnut or Blood Orange
  • yummy water flavouring