Premium Vinegars

Traditional balsamic vinegar of Modena, DOP, is made from cooked grape must alone and aged for a minimum of twelve years through a battery of barrels in successively smaller woods. It bears no resemblance to the caramel-coloured wine vinegar sold under a similar name.

Sherry vinegar from Jerez, aged in the solera system, brings sharper acidity and a dry oxidative character that suits pulses, gazpacho and roast poultry.

We list vinegars because they share a shelf and a purpose with fine oil: a few drops finish a dish that would otherwise be flat. Both belong in the same cupboard and both reward buying less, better.