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Chardonnay Wine Vinegar

Chardonnay Wine Vinegar (Organic)

  • $ 12.95

Chardonnay Wine Vinegar

Organic Chardonnay wine gives this extraordinary white vinegar its robust, fruity taste with a hint of oak, not unlike sturdy French Burgundy. Use to make classic French vinaigrette for dressing delicate salad greens, and for potato, rice or pasta salads; chilled chicken and seafood dishes. Combine with olive oil and herbs for marinades, and use for classic Beurre blanc (French butter sauce). Certified by CCOF.

More Information

California wines from the Alexander family winery or local vintners are used to handcraft Kimberley’s one-of-a-kind vinegars. Using the time-honored Orleans process developed during the Middle Ages in France, the vinegar matures slowly and naturally for a minimum of 12 months in oak barrels. Rich and refined with a distinct varietal wine flavor, Kimberley vinegars reflect the fertile soil and unique climate of California. They are a robust 6.5% acidity, unpasteurized (to preserve the vinegar’s subtle taste characteristics), and preservative-free.


Puget Sound Mussels with Chardonnay vinegar and Saffron Serves 4

Mussels with Chardonnay Wine Vinegar

  • 1 teaspoon saffron
  • ¼ cup Kimberley Chardonnay vinegar
  • ¼ cup grapeseed oil
  • ½ cup olive oil
  • 2 tablespoons shallots, finely chopped
  • 3 tablespoons garlic, finely chopped
  • Salt and black pepper to taste
  • 2 lbs. fresh mussels, de-bearded
  • ¼ cup parsley, coarsely chopped
  • Baguette, cut in ½-thick slices and toasted or grilled
    In small pot, “bloom” saffron by combining it with hot, but not boiling, vinegar for 15 minutes.
  2. In a small bowl, whisk together oils, shallots, garlic, saffron-vinegar mixture, salt and pepper. Set aside.
    In a large sauté pan, add mussels, vinaigrette and cook over high heat with lid for about 5 minutes or until the mussels open up.
  4. To serve, place mussels on large platter or individual plates and sprinkle with parsley. Accompany with sliced baguette.

If you love sauces, you must try the Chardonnay wine vinegar in a classic Beurre blanc.