This red wine vinegar is made from 100% aged New Zealand Cabernet Sauvignon wine. Using the Orleans technique, this vinegar has spent at least 8 months maturing in the barrel. This method of production creates a full bodied vinegar with a high level of acidity without the harshness of commercially made red wine vinegar. The colour is a rich ruby/brick red, while the aroma and flavour is reminiscent of the  Cabernet Sauvignon wine from which it was made.
This is a full barrel strength Cabernet Sauvignon red wine vinegar of 9% acidity. It has not been diluted. It is perfect for vinaigrettes, marinating meats -especially red meat and game, and imparts a unique red wine flavoured tartness to sauces. As this is a natural product, some sediment may occur. But not to worry, its perfectly harmless.
See our recipes page for more inspiration.