Sparrow Lane — Cabernet Sauvignon Vinegar

Napa Cabernet, turned slowly into vinegar in oak: rich, ruby red and full-bodied.

Sparrow Lane starts with Cabernet Sauvignon wine from Napa Valley and lets it ferment into vinegar the Orleans way, slowly, in oak barrels, so the character of the wine survives. It's dense and full like the wine it came from, with far more depth than a generic red wine vinegar. No dyes, no artificial preservatives. Vinegar has been used traditionally to support digestion and steady blood sugar after a meal.

Who this is for

• Marinating beef, lamb and game with fresh or dried herbs
• Deglazing the pan after a steak
• Bold vinaigrettes for steak salad or bitter greens
• Braises, stews and French onion soup
• Anyone who cooks with red wine and wants the vinegar to match

Details

6.75 oz / 200 ml glass bottle. 6% acidity; contains sulfites. Shelf stable.

Made by Sparrow Lane in Ceres, just south of Modesto. Started in Napa Valley over eighteen years ago, they make chef-grade vinegars from California wines and fruit using the slow Orleans method in oak barrels.