La Volpaia Red Wine Vinegar

To make good  Italian red wine vinegar you must begin with good Italian red wine. Like the legendary wines of Tuscany, Volpaia Aceto di Vino Rosso is made from Sangiovese grapes and aged up to one year in large chestnut vats and then in small oak barrels (barriques). Traditonal artisan methods produce a vinegar with the structure, aroma and flavor profiles of a fine Italian wine. Combine this with one of our extra virgin olive oils and you will never buy bottled salad dressing again. 

See recipe for The Fox and the Grapes Red Wine Vinegar Salad Dressing under detailed description,

La Storia of :  Castello di Volpaia Aceto di Vino Rosso

Made in: Radda in Chianti

Radda is one of my favorite places to visit in Chianti and it's all about location. The woods, the vineyards and the hilltops all combine to make it perfectly constructed to produce some of Italy's finest artisan products, the foremost being wine. And from this illustrious background comes a red wine vinegar made by Castello di Volpaia according to methods first used in the Middle Ages. Use it to make a perfect panzanella, as a condiment on soups,salads, meats or fish or an aromatic infusion for vegetables agrodolce. Vinegar is said to have an almost indefinite shelf life but you will find so many ways to use this vinegar to enhance the flavor and quality of your food that you'll be back for more very soon.

The Fox and the Grapes Red Wine Vinegar Salad Dressing

1/4 cup fresh flat leaf Italian parsley, coarsely chopped
2-3 cloves of garlic
2 T fresh oregano leaves, coarsely chopped or 2 t dried oregano
1/2 c extra virgin olive oil http://www.cosituttimarketplace.com/servlet/the-Extra-Virgin-Olive-Oil/Categories
2 T Castello di Volpaia Red Wine Vinegar
1 t sea salt
1/4 t freshly ground mixed peppercorns
pinch of turbinado sugar
1/8 t red pepper flakes (optional)

Using a mortar and pestle or mini food processor combine garlic, peppercorns and sea salt. Do not over process. You just want the peppercorns and sea salt to be absorbed into the garlic. Add chopped oregano and parsley to form a mixture. Stir in olive oil, vinegar and a pinch of turbinado sugar to sweeten. Add red pepper flakes if desired and adjust seasonings. If dressing is not to be served immediately, refrigerate. If chilled, return to room temperature before serving.