Original: $14.21
-70%$14.21
$4.26The Story
This is a red wine vinegar with genuine depth and character. Made from 100% Cabernet Sauvignon grapes grown in Lérida, Spain, it is produced using the Schützenbach method — a slow, traditional fermentation process dating back to the 1820s that preserves the aromatic and flavour qualities of the original wine far more effectively than rapid industrial methods. After fermentation, the vinegar is aged for 12 months in French oak barrels, which round out the acidity and contribute subtle woody, spiced undertones. The result is a vinegar with an intense deep purple colour, a smooth acidity of just 6°, and a well-rounded fruity flavour — ripe red berries and dark fruit with noticeable hints of fine oak.
The low acidity is the key to its versatility. Where harsh, mass-produced red wine vinegars overwhelm a dish, this one integrates — you taste the wine first and the acid second. It is excellent in vinaigrettes, whisked with olive oil for salads and warm dressings. Use it to deglaze a pan after searing steak or duck for an instant jus with genuine wine character. Drizzle over beef or tuna carpaccio. Reduce it gently for a concentrated glaze over grilled meats or roasted vegetables. It also works surprisingly well in Asian and wok-based preparations, where a splash adds a fruity acidity that lifts stir-fried greens and noodle dishes. A versatile vinegar that earns its place as an everyday staple rather than a special-occasion bottle.
Producer: OMED is a family-owned business based in Granada, Spain. Their vinegars are produced using the Schützenbach method in their mill at Acula, Andalusia — a slow-fermentation approach that prioritises flavour and balance over production speed. The García-Casas family has farmed olives in the foothills of the Sierra Nevada for four generations.
Ingredients: Cabernet Sauvignon wine vinegar, concentrated grape must
Storage: Ambient. Store in a cool, dry place.
Net: 250ml
Allergens: Contains sulphites
Description
This is a red wine vinegar with genuine depth and character. Made from 100% Cabernet Sauvignon grapes grown in Lérida, Spain, it is produced using the Schützenbach method — a slow, traditional fermentation process dating back to the 1820s that preserves the aromatic and flavour qualities of the original wine far more effectively than rapid industrial methods. After fermentation, the vinegar is aged for 12 months in French oak barrels, which round out the acidity and contribute subtle woody, spiced undertones. The result is a vinegar with an intense deep purple colour, a smooth acidity of just 6°, and a well-rounded fruity flavour — ripe red berries and dark fruit with noticeable hints of fine oak.
The low acidity is the key to its versatility. Where harsh, mass-produced red wine vinegars overwhelm a dish, this one integrates — you taste the wine first and the acid second. It is excellent in vinaigrettes, whisked with olive oil for salads and warm dressings. Use it to deglaze a pan after searing steak or duck for an instant jus with genuine wine character. Drizzle over beef or tuna carpaccio. Reduce it gently for a concentrated glaze over grilled meats or roasted vegetables. It also works surprisingly well in Asian and wok-based preparations, where a splash adds a fruity acidity that lifts stir-fried greens and noodle dishes. A versatile vinegar that earns its place as an everyday staple rather than a special-occasion bottle.
Producer: OMED is a family-owned business based in Granada, Spain. Their vinegars are produced using the Schützenbach method in their mill at Acula, Andalusia — a slow-fermentation approach that prioritises flavour and balance over production speed. The García-Casas family has farmed olives in the foothills of the Sierra Nevada for four generations.
Ingredients: Cabernet Sauvignon wine vinegar, concentrated grape must
Storage: Ambient. Store in a cool, dry place.
Net: 250ml
Allergens: Contains sulphites
