Pink Pacific Rose Wine Vinegar from American Vinegar Works is made with California rose wine, slow-fermented in small batches and aged in 25-gallon American oak. It lands lighter than a red wine vinegar yet with more body than a white, offering clean, summery acidity followed by a savory fruit finish.
At a glance
Type: Barrel-aged rose wine vinegar
Sizes: 8.5 oz and 33.8 oz glass bottles
Fermentation base: Rose wine
Base origin: California
Process: Slow-fermented, aged in oak barrels
Minimum acidity: 5%
Maker: American Vinegar Works
Best for
Vinaigrettes over greens and shaved fennel
Asparagus and peak-season vegetables
Summer salads
Seafood like poached shrimp, scallops, and crudo
A martini twist or rose shrub
Gift for warm-weather entertaining
How to use
Whisk 1 part vinegar to 2 to 3 parts extra-virgin olive oil with shallot and salt for greens or shaved fennel. Spoon over poached shrimp, seared scallops, or crudo for lift, or add a scant barspoon to brighten a martini or a rose shrub with seltzer.
Flavor profile
Bright, refreshing acidity and a subtle, savory fruit note, like summer in a bottle. It gives lift without sharp edges, keeping your olive oil, herbs, and produce front and center.
About American Vinegar Works
American Vinegar Works is a New England maker that revived an 1823 slow-fermentation method, crafting small-batch, barrel-aged vinegars from American wines, ciders, and brews, hand-bottled raw and unfiltered.
