Pinot Grigio White Wine Vinegar

This wine vinegar is made using the Orléans method, developed in the 14th century. To start fermentation, oak barrels of wine are inoculated with a “mother of vinegar”—a cellulose glob loaded with acetic acid bacteria from an established vinegar. Periodically, vinegar is drawn off and fresh, high quality Pinot Grigio wine is added; the process continues until all the alcohol is converted into acetic acid. This meticulous method makes for the most flavourful wine vinegar because it gives the flavour compounds time to develop and mature. Made exclusively by Aceto Varvello in Northern Italy, this vinegar is very well suited for pickle brines or to brighten butter-based sauces.




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Ideas for Use

Combine with a Medium Intensity Varietal and dijon mustard to dress a nicoise salad.

Use to pickle vegetables. Try it in our Fresh Zucchini Pickles recipe for a tangier flavour.

Use in your favourite “beurre blanc” recipe and serve with fish, poultry, or vegetables.


Pinot Grigio Wine Vinegar can also be used as a substitute in:

Nutritional Info

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