Cabernet Sauvignon Vinegar (Vinagre de Cabernet Sauvignon) peppers conversation

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is caught in the Cantabrian Sea to the north of Spain

Espinaler Romesco sauce is made according to the traditional recipe based on oil

which adds a tangy flavor to tinned seafood

Note: please add an extra 4 days in shipping for this item

Cabernet Sauvignon Vinegar (Vinagre de Cabernet Sauvignon) peppers conversationThis cabernet sauvignon vinegar has an intense deep purple color. With a 6 acidity it is smooth with a well rounded fruity flavor and hints of fine oak from one year of barrel aging. Acidity: 6 It is presented in a 250 ml bottle. This vinegar is produced using the Schtzenbach method, which is a slower process that imparts a balanced flavor that is not overwhelmed by acidity. The result is a full bodied vinegar with richer flavors.