Ultimate Red Wine Vinegar
Big, structured, and built for everyday brilliance
Made with California Shiraz and aged in 25-gallon American oak, Ultimate Red Wine Vinegar is your go-to when you want vinaigrettes and sauces with real backbone. Slow-fermented using an early-1800s method, it’s rich and meaty with a sharp, clean finish—the kind of balance that makes simple salads and roasted veg taste restaurant-ready.
Why it stands out
This bottle has the credentials and the crowd love to match: Double Gold & Best in Class for red wine vinegar, plus raves from home cooks who’ve taste-tested it against top brands. The verdict: smoother, deeper, and more versatile.
Flavor profile
Rich, savory depth with a bright, mouth-watering snap. Think “structured wine” energy but in vinegar form—rounded by oak, never harsh, and easy to use daily.
Use it like a pro
Everyday vinaigrette hero: 1 part Ultimate Red Wine Vinegar to 2–3 parts extra-virgin olive oil with salt and a pinch of mustard.
Protein whisperer: Splashes into meat marinades to tenderize and season without masking flavor.
Classic cookery: Build sauerbraten, sharpen Greek salads, and finish gin-based cocktails with a subtle lift.
Choose Your Size
Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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DOUBLE GOLD & BEST IN CLASS RED WINE VINEGAR
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"START(S) WITH A COMPLEX AND STRUCTURED WINE"
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Tell Me More
Size
8.5oz or 33.8oz glass bottle
Perfect For
Vinaigrettes, meat marinades, greek salads, sauerbraten, and gin-based cocktails.
Fermentation Base
Shiraz Red Wine
Base Origin
California
Taste Profile
Rich, meaty and sharp. Slightly savory and fully mysterious.
Production Process
Slow fermented. Aged in oak barrels.
Minimum Acidity
5%
Ultimate Red Wine Vinegar FAQs
What makes Ultimate Red Wine Vinegar different from standard red wine vinegar?
What dishes are it best for?
Does it have awards or press?
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.
