Palomino grapes grown in California�s fertile Central Valley produce the sweet and flavorful sherry wine used to make Kimberley�s Sherry 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 saut�ed greens and lentils.
California wines from the Alexander family winery or local vintners are used to handcraft Kimberley�s one-of-a-kind vinegars. Using the time-honored Orleans process developed during the Middle Ages in France, the vinegar matures slowly and naturally for a minimum of 12 months in oak barrels. The Orleans process preserves the vinegar�s distinct wine aroma and flavor because it involves no heat � heat that destroys the delicate perfumes and minerals of the wine. Rich and refined with a distinct varietal wine flavor, Kimberley vinegars reflect the fertile soil and unique climate of California. They are a robust 5-6.5% acidity, unpasteurized (to preserve the vinegar�s subtle taste characteristics), and preservative-free.
Kimberley vinegars balance rich, wonderful hints of robust wine flavor with just the right amount of acidity. To preserve freshness, store the vinegar in a cool dark place or refrigerate after opening.
Continental United States
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