Fruit-based Vinegars by Acetorium
Acetorium vinegars are the result of an extraordinary collaboration between esteemed winemaker Joseph Reiterer of Alto Adige and German master vinegar maker Robert Bauer. All Acetorium vinegars are made from fine wines with the best basic ingredients. These fine wines are transformed into vinegars and cask aged for exceptional flavor, body, and acid balance. The result are intensely flavored, harmoniously balanced vinegars that bring vibrancy and freshness to anything from salad dressings to meat dishes to desserts.
Fig wine converted to vinegar without infusions or
additives. Good for marinating, seasoning, and finishing. Complements salads, desserts, and seafood.
17008ACE- 250ml - 10/cs
Pear Balsamic Vinegar
Made from a base of pears. Intense flavor. Recommended for rich salads, cocktails, cheese plates, and de-glazing chicken.
17100ACE - 250ml - 10/cs
Red Currant Vinegar
Lively flavors of red currants. Exquisite finish for roasted Lamb or venison. Adds a fruity-zest to salads, especially slaws.
17102ACE - 250ml - 10/cs
Chestnut Honey Vinegar
Mildly nutty with a light, floral bouquet and delicate sweetness. Complements creamed soups, squash, root vegetables, and sweet dishes.
17005ACE - 250ml - 10/cs
Directly converted from cherry wine. Dark hues and a complex flavor profile. Complements savory dishes, marinades, salad dressings, and desserts.
17011ACE - 250ml - 10/cs
Black Currant Vinegar
Deep flavors of black currants. A natural for beef and game as well as carpaccio and basaola.
17015ACE - 250ml - 10/cs
Made from Mediterranean tomatoes. Complements vinaigrettes, caprese salads, and heirloom tomatoes.
17006ACE- 250ml - 10/cs
Made from summer raspberries of Alto Adige. Its mildness and subtle fruit flavors improve salad dressings, fruit and vegetable dishes, crudo preparations, and sliced meats.
17031ACE - 250ml - 10/cs
Complements meat dishes, marinades, cold cuts, salads with nuts and berries, fruit sorbets, and desserts.
17020ACE- 250ml - 10/cs