EVOO Marketplace Specialty Vinegar Collection Red Barrel Aged Wine Vinegar Rustic Italian Depth �� • Oak-Kissed • Robust & Savory ���� Produced in Italy �� Barrel Aged Red Wine Vinegar �� Oak Spice Character �� Leafy Green Vinaigrettes �� Deglazing & Pan Sauces Produced in Italy, Red Barrel Aged Wine Vinegar brings rustic depth, bright acidity, and savory oak-kissed character to everyday cooking. More layered than a standard red wine vinegar, it shines in bold vinaigrettes, marinades, pan sauces, deglazing, roasted vegetables, pork, poultry, beef, lamb, wild game, fish, and seafood. Quick Specs Type Red barrel aged wine vinegar Origin Italy Acidity 6.0% Flavor Profile Robust red wine acidity, oak, spice, savory depth, rustic character, and clean tart finish Best Uses Leafy green vinaigrettes, marinades, deglazing, pan sauces, roasted vegetables, pork, poultry, beef, lamb, wild game, fish, seafood, and warm vegetable dishes Pairing Style Ultra Premium EVOO, citrus oils, herb oils, mushroom-forward oils, and savory finishing oils Size 12.7 fl. oz. (375ml) Why Customers Love It Red Barrel Aged Wine Vinegar delivers the bright acidity cooks expect from red wine vinegar, but with more savory depth, oak character, and rustic Italian complexity. Customers love it for leafy green vinaigrettes, spinach salads, roasted vegetables, hearty marinades, and pan deglazing because it adds zing and structure while still feeling richer and more layered than a standard wine vinegar. �� Flavor Profile Aroma: Red wine vinegar, oak, subtle spice, savory depth, and rustic Italian character. Opening Flavor: Bright and tart with immediate red wine vinegar zing. Mid-Palate: Oak-kissed complexity, light spice, and savory structure. Finish: Clean, robust, and tangy with a rustic barrel-aged finish. Bright & TartRich & Sweet �� 012345678910 From Vineyard to Bottle Red Barrel Aged Wine Vinegar is produced in Italy and aged for added complexity, allowing crisp acidity to develop alongside deeper oak and spice notes. The result is a robust wine vinegar with enough brightness for salads and enough savory character for marinades, deglazing, pan sauces, vegetables, and richer proteins. What Makes Specialty Vinegars Special Specialty wine vinegars bring acidity, structure, and culinary lift without the sweetness of balsamic. Red Barrel Aged Wine Vinegar adds a deeper savory profile that works especially well in rustic cooking. Use it when you want brightness with backbone — leafy greens, roasted vegetables, pork, poultry, beef, lamb, wild game, fish, seafood, and pan sauces all benefit from its oak-and-spice character. �� Flavor & Culinary Performance Dashboard Brightness8.5 ✨ Tartness8.0 ⚡ Sweetness2.0 �� Oak Spice Depth8.5 �� Vinaigrette Performance9.5 �� Marinade Performance9.5 �� Deglazing9.5 �� Vegetable Pairing9.0 �� Savory Versatility9.5 �� Perfect Pairings �� Leafy Green Vinaigrettes A natural fit for spinach salads, mixed greens, chopped salads, and vegetable-forward dishes when you want real acidity with savory depth. ���� Savory Marinades Excellent with pork, poultry, beef, lamb, wild game, fish, seafood, and waterfowl — especially with herb or citrus oils. �� Sauce Deglazing Use it to deglaze pans and sharpen reductions with a richer, more rustic character than standard red wine vinegar. �� Roasted Vegetables Beautiful with roasted and grilled vegetables, especially earthy or herb-finished dishes that benefit from an oak-spice lift. �� Rustic Savory Dishes Works well with mushrooms, onions, potatoes, root vegetables, grain bowls, lentils, and hearty vegetable plates. �� Italian Pantry Staple Use anywhere you want red wine vinegar acidity with a more layered, barrel-aged finish. Suggested Olive Oil Pairings Red Barrel Aged Wine Vinegar pairs beautifully with Ultra Premium extra virgin olive oils, Blood Orange Fused Olive Oil, Whole Fruit Lemon Fused Olive Oil, Tuscan Herb Infused Olive Oil, Herbes de Provence Infused Olive Oil, Wild Mushroom & Sage Infused Olive Oil, Garlic Infused Olive Oil, and Basil Infused Olive Oil. Ultra Premium EVOO keeps dressings, marinades, and warm applications balanced and clean. Blood Orange and Lemon brighten the vinegar’s oak-spice richness. Tuscan Herb and Herbes de Provence bring savory depth for roasted vegetables, pork, poultry, and warm vinaigrettes. Wild Mushroom & Sage creates a deeper pairing for game, lamb, mushrooms, and pan sauces. �� Red Barrel Wine Vinaigrette Ingredients: 1 tablespoon olive oil 1 tablespoon Red Barrel Aged Wine Vinegar Pinch of sea salt Fresh cracked black pepper Optional: 1 teaspoon Dijon mustard or a dab of light mayo Optional: fresh herbs Whisk olive oil and Red Barrel Aged Wine Vinegar together in a small bowl. Season with salt and pepper. Add Dijon or light mayo if you want a creamier texture. Serve immediately over greens, roasted vegetables, or hearty grain-based salads. ��️ Additional Recipe Ideas 60-Second Rustic Dressing: Whisk with olive oil, sea salt, cracked pepper, and Dijon for a bold leafy green vinaigrette. Quick Pan Deglaze: Add a splash to a hot pan after searing to loosen browned bits and create a savory sauce. Roasted Vegetable Lift: Finish Brussels sprouts, mushrooms, onions, carrots, potatoes, or asparagus. Rustic Pork Marinade: Pair with Tuscan Herb, Garlic, or Herbes de Provence olive oil. Warm Grain Bowl Dressing: Whisk with Ultra Premium EVOO for farro, lentils, quinoa, or roasted vegetable bowls. Mushroom Pan Sauce: Deglaze with Red Barrel Aged Wine Vinegar and finish with Wild Mushroom & Sage oil. �� Perfect Vinaigrette Combine 1 part olive oil with 1 part Red Barrel Aged Wine Vinegar. Whisk and serve over leafy greens, spinach salads, roasted vegetables, grain bowls, tomatoes, or hearty composed salads. For a creamier emulsion, add a small dab of Dijon mustard or light mayo, then whisk until silky. Refrigerate extra dressing up to 3 days. �� Marinade Tip Combine equal parts Red Barrel Aged Wine Vinegar and olive oil — just enough to coat your protein. Place in a zip-top bag, press out the air, and marinate up to 6 hours. Seafood Note: For fish and seafood, marinate with olive oil only for about 30 minutes, then finish after cooking with a light drizzle of vinegar and oil for the cleanest flavor and best texture. �� Heat & Reduction Guidance Red Barrel Aged Wine Vinegar is excellent for deglazing, pan sauces, warm vegetables, and rustic protein applications. Heat may soften some of the original brightness, so finish with a small fresh splash if you want more lift. Chef Move: Use it when Champagne Wine Vinegar feels too sharp and balsamic feels too sweet. Red Barrel Aged Wine Vinegar gives you acidity, oak, spice, and savory depth. Recipe Inspiration Use Red Barrel Aged Wine Vinegar in vinaigrettes, marinades, seafood dishes, vegetables, pan sauces, and rustic Italian-style recipes. For more ideas, visit our Tips & Tricks page or browse our Recipe Page. Storage & Freshness Store Red Barrel Aged Wine Vinegar tightly sealed in a cool, dark pantry or cabinet. Keep away from direct sunlight and heat. Proper storage helps preserve its bright acidity, oak-spice depth, and rustic red wine vinegar character. Red Barrel Aged Wine Vinegar Nutritional Information Serving size: 1 tablespoon. Calories: 3. Total fat: 0g. Sodium: 5mg. Total carbohydrates: 0g. Sugars: 0g. Protein: 0g. Acidity: 6.0%. Ingredients: Grape must, red wine vinegar, mother starter culture, naturally occurring sulfites. No additives, no sugars, no artificial flavors, no caramel coloring, and no sweetening or thickening agents. Gluten free. Produced in a nut-free facility.
