Agrodolce Vinegar Sauvignon Blanc - Katz
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Unit of Measure: EACH
375 ml - Sauvignon Blanc Agrodolce Vinegar Origin: Suisun Valley, California
In Italian, and this nuanced vinegar beautifully expresses both. Albert and Kim Katz have long been fascinated with the idea of marrying the sweetness and complexity of agrodolce means "sweet and sour," wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of authentic Orleans Method vinegar. It's been years in the making, and now they proudly introduce their first proprietary Late Harvest Sauvignon Blanc AgroDolce Vinegar.
Serving Suggestions The versatility of this elixir will expand the repertoire of every level of cook.
For a simple salad dressing, add just a drizzle of olive oil, along with salt and pepper. You'll need less oil with the balanced acidity in AgroDolce than in your regular dressing recipe.
Try AgroDolce in a pear, walnut, and blue cheese salad with a splash of walnut oil. It marries well with salads and other dishes that include goat cheese, or with goat cheese alone.
Mix it with a bit of mustard, black pepper, herbs and olive oil to marinate chicken for the grill or to roast. <<
br> Toss with peak summer tomatoes for a refreshing appetizer with fresh mozzarella.
AgroDolce in Italian means "sweet and sour." To achieve this, they harvest Sauvignon Blanc grapes from the Suisun Valley that borders Napa on its west side. The grapes have intentionally been left on the vine for at least a month to six weeks longer than if they were to be made into a dry finished wine.
By harvest time they are almost "raisiny" from their concentration of fruit and sugars. This is the same tradition used for hundreds of years to make the great Sauternes of France.
The unfermented juice from the grapes is blended with their proprietary wine vinegar and slowly aged in oak barrels until it is becomes a balanced AgroDolce. The finished vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, and sweet apricot, fig and pear from the late-harvest grapes - but all supported by a strict backbone of crisp acidity from the vinegar base. This is a must-have condiment for any pantry!