Bright, earthy, and just a touch sweet
Quince & Chardonnay Wine Vinegar brings together a Mediterranean classic—wine and quince—made the slow AVW way. We start with California chardonnay, ferment it patiently, age it in American oak, then add quince for a light caramel hue and an earthy, gently sweet finish. The result is a sweet-tangy wine vinegar with lift and poise, not harshness.
Flavor profile
Bright acidity with earthy, caramel notes and just a touch of sweetness—think orchard fruit polish over a clean chardonnay backbone.
Why cooks reach for it
Because it turns simple food into a finished dish in one splash. Dressings gain dimension, roasted vegetables wake up, and soups land balanced rather than bracing. Slow fermentation and time in oak deliver clarity; the quince finish adds nuance.
Quick ways to use it
Everyday vinaigrette: 1 part Quince & Chardonnay to 2–3 parts olive oil with a pinch of salt.
Roast finisher: Toss hot carrots or squash with a spoonful for gloss and gentle sweetness.
Soup brightener: A small splash in pureed vegetable soups right before serving.
