This Red Wine Vinegar is aged in old oak barrels resulting in an austere, developed red wine vinegar style, harnessing the best of both quality Australian wine and traditional European processing methods. As with wine, vinegar softens over time if unopened. Also like wine, once opened it will slowly oxidise so don't save it for best, hop into it!
Maggie uses her Aged Red Wine Vinegar daily with salads. To give you a guide, use 4 parts Extra Virgin Olive Oil to 1 part Aged Red Wine Vinegar. Try deglazing a pan with Aged Red Wine Vinegar particularly after cooking liver for a quick sauce. Drizzle Aged Red Wine Vinegar over baking vegetables. Add a dash of Aged Red Wine Vinegar to hare, venison or goat dishes at the end of cooking, or just a little to liven up a soup or pasta.
INGREDIENTS - RED WINE VINEGAR (PRESERVATIVE (220,224)). ACIDITY 7%.