A spiced red wine vinegar with cinnamon and clove. Made from a 16th century recipe, this vinegar is warming, acidic and robust with a powerful, refined scent.
Drizzle over warm lentil salads, pot-au-feu, or fresh salad greens. Keep on hand as a fine, flavorful finishing oil or to deglaze any pan, especially after searing steak or porkchops.
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