Rosé Balsamic Vinegar is a delicious treat that highlights everything we enjoy about rosé wine: bright acidity and soft, subtle aromas of crabapple, watermelon, raspberries, strawberries, and wet stone. Unlike traditional balsamic vinegar which is typically made from a combination of Trebbiano, Lambrusco, and/or Sangiovese grades, Rosé Balsamic is made from the Pinot Nero (Pinot Noir) grape variety. This grape produces earthy, but elegant wines that translate beautifully into a well-balanced, clean, cool, crisp and dry vinegar. For a delicious vinaigrette, combine it with your favorite olive oil and Dijon mustard. The velvety consistency will lovingly caress everything from salad greens to grill-bound asparagus and seafood.
Excellent Complements
Pairs well with Herbes de Provence Olive Oil, Orange Olive Oil, Lemon Olive Oil, Basil Olive Oil, Gremolata Olive Oil
Nicoise Salad
Light Vinaigrettes
Goat Cheese
White Asparagus
Mixed Drinks & Spritzers
Ideas for Use
Combine Rosé Balsamic with any suggested olive oil pairings for a great salad dressing.
Combine Rosé Balsamic with Chipotle, Harissa, or Mushroom & Sage olive oil for a pork or poultry marinade.
Serve Rosé Balsamic over ice with vodka or sparkling water.
Use Rosé Balsamic as a glaze on seafood.
Use Rosé Balsamic in a vinaigrette to dress warm fingerling potatoes or sautéed haricot verts and sprinkle with chopped chives.
Drizzle Rosé Balsamic over sautéed herbed zucchini.
