Splurge on a fine wine vinegar to taste it as it truly can be—filled with robust and bright acidity, without any sharpness.
Castello di Volpaia’s wine vinegar is made from carefully selected wines from the Chianti Hills of Tuscany and slowly acetified in small oak and chestnut barrels.
Both varieties of Volpaia wine vinegar have a unique character reflective of the wines from which they were made. The Red Wine Vinegar is a blend of Sangiovese and Cannaiolo grapes. It is full-bodied and assertive, with notes of oak and berries. The White Wine Vinegar is elegant and bright, made from Trebbiano and Malvasia wine.
Ingredients: White Wine Vinegar.
8.45 fl. oz. (250 ml)
Rolando Beramendi pleads with you, “Please, use good vinegar!” He cites drastic a difference between commercially made and those that have been carefully balanced by a knowledgeable producer. Use Volpaia’s White Wine Vinegar in the recipes for Lattice of Zucchini and Toasted Pistachio (p. 91) and try Vopaia’s Red Wine Vinegar in the Sweet-and-Sour Onions (p. 302).
McFadden is a fan of Volpaia vinegar, mentioning the brand by name and stating, “Just like olive oil, there are plenty of mass-produced, not-great vinegars on the shelves, but if you use one of the real ones, your cooking will be forever changed.” You’ll taste what he means by using the Volpaia Wine Vinegar throughout the book. Try it in Beet Slaw with Pistachios and Raisins (p. 133) or the Carrots, Dates, and Olives with Creme Fraiche and Frico (p. 137)