Produced from the juice of zinfandel and cabernet grapes grown in Northern California. The juices are then left for several years in wooden casks in order for the flavors to intensify during which time the vinegar picks up a subtle vanilla taste from the oak. None of the product is harvested until the end of the aging period following traditional balsamic barreling practices. Our California Balsamic is great for making classic vinaigrettes and makes an irresistible marinade for your next steak or chicken breast.
Pairs Well With