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Complex and full-bodied, Cabernet Sauvignon vinegar is made with the most flavorful wines from California wine country. Use for dressing hearty salad greens, such as, romaine, endive and radicchio; in red pasta sauce and beef stew, and for pan deglazing. Sprinkle on sautéed greens, like chard or spinach, and to enliven bean and lentil soups.
Chardonnay and Palomino grapes grown in California’s fertile Central Valley produce the sweet and flavorful wine used to make Delta Barrel’s Champagne vinegar. Pleasantly tangy, combine with nut oils for dressing salads and raw vegetables; use with pan juices to complement pork, turkey and chicken; for cream sauces and soups (especially ones made with seafood), and for poaching fruit. Add to Asian dishes and use as a finish to sautéed greens and lentils.