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Summer Vinegar Celebration
All balsamic and wine vinegars are 20% off
Summer is vinegar season, which means it's the best time to turn your garden harvest into a bounty of pickles and well-dressed salads. Whether it's a dash over fresh fruit, or the main ingredient of a meat marinade, vinegar makes summertime dishes come alive.
Now through August 1st, take 20% off all vinegars. Use promo code: SPLASH12
Here are five of our favorites: |
Everyday Salad Dressings
Banyuls Vinegar from La Cave de l'Abb�e Rous
- Region: Provence, France
- Flavor: Fruity body with a clean, crisp finish. Many estates convert inferior wine to vinegar. Not La Cave de l'Abb�e Rous. A portion of their superb Banyuls dessert wine is reserved to create this superior vinegar - made even better by 6 years of barrel aging.
- Uses: Classic salad vinaigrettes - this is one of the vinegars of choice at Chez Panisse for dressing salad greens. Need we say more?
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Pasta Salad & Marinades
Chianti Red Wine Vinegar from Castello di Volpaia
- Region: Tuscany, Italy
- Flavor: Bold acidic tartness with notes of wood, red fruit and cherry. Made from internationally famous Volpaia Chianti wine in the "truciolo" method, where the acidified vinegar is constantly percolated through seasoned oak, chestnut and grape vine cuttings to preserve the wine characteristics during acidification.
- Uses: Pair with bold Tuscan extra virgin olive oil when dressing bitter greens or pasta salads full of olives, capers and sundried tomatoes. Excellent marinade base for beef ribs and tri-tip steaks.
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Pickles & Pork Chops
Gravenstein Apple Cider Vinegar from by Katz
- Region: Suisun Valley, Northern California
- Flavor: Fragrant, fresh apple tartness with notes of spice and honey. Gravenstein apple cider is slowly converted to vinegar in oak barrels using a time-honored method. Gravenstein apples are prized for their unique sweet-tart flavor, and their rarity among commercially grown varieties.
- Uses: Gravenstein apple cider vinegar is suited perfectly for anything pork, from a splash in the pan when saut�ing pork chops, to a drizzle over spinach wilted with hot bacon drippings. Apple cider vinegar is also the quintessential pickling vinegar.
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All Around Star Performer
Pedro Ximenez Dry Sherry Vinegar from by Alvear
- Region: City of Montilla, C�rdoba, Spain
- Flavor: Pedro Ximenez (PX) is a variety of grape and style of sherry making in which late-harvest PX grapes are laid out on mats to absorb sunlight and develop character. 10 year barrel-aged vinegar made from this wine exhibits notes of peach, caramel, wood and cinnamon, with a bright acidity, and a honeydew-like finish.
- Uses: Combine with walnut oil or hazelnut oil to dress blanched green beans, roasted beetroot and goat cheese salads. Finish individual servings of gazpacho with a splash of PX sherry vinegar. Remove skins of sweet red and yellow peppers, julienne, and caramelize in a saut� pan with a little sugar and PX sherry vinegar - the perfect condiment for grilled sausages.
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Desserts, Pan Sauces & Dressings
3 Year Balsamic Vinegar from
Acetaia Leonardi
- Region: City of Modena, Emilia-Romagna, Italy
- Flavor: Ripe fruit flavor with a perfect sweet-to-tart balance. Celebrated as one of Italy's finest makers of balsamic vinegar, Acetaia Leonardi ages this lively dressing in a variety of wooden casks for three years. Notes of ripe cherry and prune dominate.
- Uses: Well suited for salad dressings and bread dipping. Splash over fresh fruit, vanilla ice cream and other summertime desserts. Add a few teaspoons when deglazing a pan for a fruity sauce to pour over saut�ed meats. It also makes a wonderful complement to cheeses such as Parmigiano-Reggiano.
Shop all balsamic and wine vinegars now |
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Save 20% |
Take 20% off of any order of balsamic or wine vinegars placed online at MarketHallFoods.com.Enter coupon code SPLASH12 at checkout to receive the discount. Offer valid only online at MarketHallFoods.com. One redemption per customer. May not be combined with other offers, applied to past orders or redeemed for cash value. |
Offer Expires: Wednesday, August 1, 2012 |
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