Single varietal vinegars offer subtlety and variety whatever they may be used for. This cabernet sauvignon vinegar is produced by the Schutzenbach method of cold acetification which allows for the flavours of the grape variety to remain distinct.
It is an excellent product for vinaigrettes or for use in red meat dishes.
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Originally an olive oilco-operative in the province of Tarragona, Catalonia, Olis de Catalonia began making their vinegars using the Schutzenbach method which is much slower than normal industrial processes; this creates vinegars still redolent of the grape varietals used.
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