Kimberley Organic Wine Vinegars

Champagne Wine Vinegar: Exceptionally light and delicate with only 5.5% acidity, this Champagne vinegar is made with the same Pinot Noir grapes used for the best California sparkling wines. Mix with light olive oil to dress citrus and avocado salad, tender greens, or use to deglaze the pan after sautéing poultry and seafood (add fresh rosemary or tarragon). 

Chardonnay Wine Vinegar: Organic Chardonnay wine gives this extraordinary white vinegar its robust, fruity taste with a hint of oak Use to make classic French vinaigrette for dressing delicate salad greens, and for potato, rice or pasta salads; chilled chicken and seafood dishes. Combine with olive oil and herbs for marinades, and use for classic Beurre blanc. 

Sherry Wine Vinegar: Aromatic and pleasantly tangy, this vinegar combines well with nut oils for dressing salads and raw vegetables; use with pan juices to complement pork, turkey and chicken; for cream sauces and soups (especially ones made with seafood), and for poaching fruit. Add to Asian dishes and use as a finish to sautéed greens and lentils. 

Cabernet Sauvignon Wine Vinegar: Complex and full-bodied. Use this ruby-red vinegar for dressing hearty salad greens, such as romaine, endive and radicchio, in red pasta sauce and beef stew, and for pan deglazing. Sprinkle on sautéed greens, like chard or spinach, and to enliven bean and lentil soups. 

Kimberley owner Tom Alexander is a true American food artisan and passionate taste educator dedicated to preserving the legacy of fine vinegar making. Tom creates Kimberley vinegars with organic wines from his family’s fourth generation California winery. He knows the best tasting vinegars come from great wines and he personally selects the ripe, varietal wine grapes that go into Kimberley vinegars.

Made using the ancient time-honored French Orleans method, Kimberley wine vinegars take a minimum of six months to age to perfection. This slow, careful barrel fermentation produces vinegar of exceptional flavor and quality.