Chipotle

Flavor: Smokey and slightly spicy

Complements: Beef, poultry, pork, bread, pasta, vegetables

Vinegar pairings: Blenheim Apricot, Blackberry,
Black Currant, Cherry, Chocolate, Cinnamon Pear, Cranberry Pear,
Espresso, Fig, Jalapeño, Lemongrass Mint, Peach, Pineapple, Pomegranate,
Raspberry, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine,
Vanilla, Aged 18 Year Traditional

Ideas:

  1. Combine with Espresso or Chocolate Balsamic Vinegar for a great red meat marinade
  2. For a fruity twist, use with Black Cherry Balsamic Vinegar over pork
  3. Combine with Jalapeño Balsamic Vinegar to take your meal south of the border
  4. Brush on bread instead of butter for grilled cheese with a kick
  5. Use to flavor chili, soups and stews
  6. Combine with Strawberry Balsamic Vinegar for a spicy, sweet and savory salad dressing
  7. Combine with Lemongrass Mint Balsamic Vinegar for Asian flavor
  8. Mix into salsa with Tangerine Balsamic Vinegar, chopped onions, tomatoes and cilantro for chips, chicken or pork

Cilantro & Roasted Oven

Flavor: Roasted onion with a hint of cilantro

Complements: chicken, eggs, salads, rice, vegetables, bread

Vinegar Pairings: Blackberry, Black Currant, Fig,
Jalapeño, Lemongrass Mint, Oregano, Peach, Pomegranate, Red Apple,
Serrano Honey, Sicilian Lemon, Vanilla, Aged 18 Year Traditional

Ideas:

  1. Combine with Pineapple Balsamic Vinegar to spritz on fresh vegetables on the fril
  2. Use with Aged 18 Year Traditional Balsamic to marinate and grill chicken thighs
  3. Combine with Jalapeño Balsamic Vinegar to marinate skirt steaks for fajitas
  4. Use to roast cauliflower, broccoli, potatoes and asparagus
  5. Brush on bread for a savory grilled cheese sandwich
  6. Combine with Serrano Honey for corn and black bean salsa
  7. Fantastic for grilling summer squash or topping butternut squash

Harissa

Flavor: Roasted chili peppers with hints of cumin, garlic, cinnamon and caraway

Complements: Meat, chicken, eggs, vegetables, bread, pasta

Vinegar Pairings: Blenheim Apricot, Black Currant,
Wild Blueberry, Chocolate, Cinnamon Pear, Coconut, Espresso, Grapefruit,
Jalapeño, Lemongrass Mint, Ripe Peach, Golden Pineapple, Pomegranate,
Raspberry, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine,
Vanilla, Aged 18 Year Traditional

Ideas:

  1. Marinate with any Spicy Olive Balsamic Vinegar for grilling chicken, beef or pork
  2. Combine with Black Currant Balsamic Vinegar to marinate salmon or shrimp
  3. Combine with Strawberry or Blueberry Balsamic Vinegar for a spicy, sweet and savory dressing
  4. Use to cook fried or scrambled eggs and omelets
  5. Add to soups and stews for a zip of flavor

Herbs de Provence

Flavor: Light and savory; hints of rosemary, thyme, lavender, marjoram, fennel and bay leaf

Complements: Rice, vegetables, potatoes, pasta, seafood, beef, pork, poultry, lamb

Vinegar Pairings: Blackberry, Champagne, Coconut,
Grapefruit, Oregano, Golden Pineapple, Raspberry, Sicilian Lemon,
Tangerine, Aged 12 Year White Vinegar, Aged 18 Year Traditional Balsamic
Vinegar

Ideas:

  1. Drizzle over pasta
  2. Use as you cook rice or risotto
  3. Use to roast potatoes and vegetables
  4. Great for bread dipping with any of our Balsamic Vinegars
  5. Combine with any of our Balsamic Vinegars for a fresh flavored salad dressing