NEW Infused Vinegars from Castello di Volpaia
Be adventurous. Exercise more. Eat healthier. Cook at home instead of eating out. We all start the year making a slew of New Year's resolutions - most of them having to do with our waistlines after the holidays. These new infused vinegars from one of our favorite Italian producers, Castello di Volpaia, pack a punch of flavor without packing on the calories. With these bold, vibrant vinegars in your pantry, sticking to your New Year's resolutions will be easy - not to mention delicious.
Fresco "Fresh" Infused Vinegar
On a ridge in the hills between Florence and Siena, lies the medieval village of Volpaia, home to Castello di Volpaia. It is here that Giavanella Stianti-Mascheroni and her family produce amazing wines, olive oils and vinegars. Giavanella transformed an old farmhouse into an acetaia or "vinegar house" to produce red and white wine vinegars, employing thetruciolo method, in which wine percolates through a series of grape vine and other wood cuttings to transform the alcohol into acetic acid. The result is vinegar that maintains the character of the wine brilliantly. Inspired by the estate's massive gardens of herbs, flowers and vegetables, Giavanella developed these unique, new infused vinegars to add more variety in her pantry.
Castello di Volpaia's famed white wine vinegar is infused with peppermint, green anise, elderflower, carrot and lemon balm to create their Fresh Infused Vinegar. Made from Trebbiano and Malvasia wine, the aromatic herbs enhance the natural bouquet this bright, buoyant condiment. The aroma of freshly picked peppermint cools the acidity in the vinegar, allowing the subtle notes of anise and lemon balm to shine.
Use this fresh vinegar to lighten up a classic pairing - lamb and mint jelly. Serve pan-roasted lamb chops over greens and thinly sliced snow peas lightly dressed in a minty vinaigrette. Add a teaspoon to green goddess dressing for a bright dip for crudités. This vinegar is also perfect for Asian preparations. Combine 1/2 cup of shoyu, 1_ teaspoons of Fresh Infused Vinegar, a 1/4 teaspoon each of crushed garlic and chopped ginger, and a drizzle of sesame oil for a simple dipping sauce for spring rolls
Minty Vinaigrette
- 1/4 cup Castello di Volpaia Fresh Infused Vinegar
- 11/2 teaspoons honey, such as tupelo
- 1 tablespoon parsley, chopped
- 3/4 cup extra virgin olive oil, such as Capezzana
- Salt & pepper, to taste
In a small bowl, whisk vinegar, honey and parsley together until honey is dissolved. Gradually drizzle in olive oil, whisking to combine. Add salt and pepper to taste.
Taste the Fresh Infused Vinegar for $14
Order all three: Fresh, Flowers and Herb Vinegars for $36
Fiori "Flowers" Infused Vinegar
The Flower Infused Vinegar is macerated with a blend of musk rose, calendula, elderflower, comfrey, sage, lavender and bitter orange flowers. The crisp white wine vinegar is perfectly balanced by aromatic notes of orange, lavender and honey. The perfume of the flowers plays off the natural sweetness in seafood perfectly. Substitute Flower Infused Vinegar in a classic mignonette for oysters or poached shellfish. This vinegar is also great with raw vegetables and greeny, leafy salads.
Flower Infused Vinegar for $14, or the trio for $36
Erbe "Herb" Infused Vinegar
Made with Volpaia estate Chianti wine vinegar, Castello di Volpaia's Herb Vinegar is infused with fennel, juniper, rosemary, thyme, lemon balm, bay leaf, fenugreek, garlic and chili pepper. The earthiness of the herbs enhances the inherent deep, earthy notes in the red wine vinegar itself. This vinegar can be used in lieu of red wine vinegar in most preparations. Use it to add depth to salad dressings, to quickly pickle onions or to finish a pan sauce.
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