Pink Pacific Rose Wine Vinegar
Rosé brightness with a graceful finish
Made with California rosé wine, Pink Pacific Rose Wine Vinegar is slow-fermented in small batches and aged in 25-gallon American oak. It lands lighter than a red wine vinegar yet with more body than a white—clean, summery acidity followed by a savory fruit finish. Versatile is the point. Think vinaigrettes, asparagus, summer salads, seafood, and even a crisp martini twist. Flavor profile
Bright, refreshing acidity and a subtle, savory fruit note—summer in a bottle. It gives lift without sharp edges, so your olive oil, herbs, and produce stay front and center.
Why cooks reach for it
Because it makes everyday food taste composed. A splash tightens dressings, balances rich seafood, and flatters peak-season vegetables. It’s also an elegant swap when a recipe calls for white or red wine vinegar and you want something more polished.
How to use it (fast, reliable moves)
Vinaigrette: 1 part Pink Pacific Rose Wine Vinegar to 2–3 parts extra-virgin olive oil with shallot and salt—perfect over greens or shaved fennel.
Seafood finish: Spoon over just-poached shrimp, seared scallops, or crudo for lift without overwhelm.
Bar cart: A scant barspoon brightens a martini or a rosé shrub with seltzer.
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Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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"THE MOST SURPRISING AND DELIGHTFUL VINEGARS I’VE EVER TRIED"
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"THEIR VIBRANT COLORS ARE STRIKING"
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Tell Me More
Size
250ml glass bottle
Perfect For
Fish & chips, cruciferous vegetables, meat marinades, stews, and for finishing cream-based sauces.
Fermentation Base
Porter Beer
Base Origin
Massachusetts
Taste Profile
Richer than malt vinegar with a smooth and warm malty finish.
Production Process
Slow fermented. Aged in oak barrels.
Minimum Acidity
4%
Pink Pacific Rose Wine Vinegar FAQs
What is Pink Pacific Rose Wine Vinegar made from?
How does it compare to red or white wine vinegar?
What should I use it on?
What sizes are available?
What’s the acidity?
Worth Waiting For
Modern vinegars have lost their way, so we stepped back in time to recreate a process from 1823. Our equipment doesn’t exist anymore so we remade it in partnership with local universities.
After slow fermentation our vinegars are barrel aged before being hand bottled raw and unfiltered. It all takes a lot more time and care but we think the results are spectacular. I hope you will too.
Vinegars with a Sense of Place
We create vinegars with flavor profiles that reflect a sense of place by working exclusively with American wines, ciders, and brews.
Our vinegar works is housed in the blacksmith shop for an old textile mill complex in the heart of New England that is on the National Register of Historic Places.
