The Company uses the traditional Orleans method of vinegar production which dates back to 1616 in France. The wine vinegar is aged in oak barrels between 6 months and up to 2 years depending on the type of vinegar. Virginia Vinegar Works produces an assortment of varietal wine vinegar. Each varietal shows the characteristic of the individual grape from which it is as made. This allows for light, medium and heavy bodied selections pairing with light, medium and heavy bodied foods. The varietal include: Cabernet Franc, Norton, Chardonnay and Viognier.
Other VVW vinegar favorites include: Raspberry, Nectarine and Blackberry. VVW also produces an outstanding malk vinegar made with beer from local breweries. Virginia has a number of extraordinary wineries, breweries and orchards from which VVW sources its raw material.
Each vinegar brings with it the particular characteristic of the grapes from which the wine is made and this makes using it as an addition to food a real delight. Virginia Vinegar Works produces a variety of varietal wine vinegars and the types they produce depend on what types of wine they are able to source from local wineries during the year. Wine vinegars made up to this point by Virginia Vinegar Works include; Merlot, Cabernet Franc, Chardonnay, Petit Mansang, Viognier, a nice blended red and a dessert wine vinegar. There are many extraordinary wineries in Virginia from which the company source our raw materials. Virginia Vinegar Works must start with wine that meets their standards in order to make high quality vinegar and also utilize locally brewed beer to make delicious malt vinegar of Superior taste.
Any good vinegar is best treated like wine after opening. Limited exposure to oxygen is critical to the freshness of any vinegar. Virginia Vinegar Works recommends not refrigerating and the vinegar should be used as quickly as possible (within 6-8 weeks) after opening.
Red wine vinegar is excellent for use in pasta sauces, grilled steaks, deglazing, reducing and in vinaigrettes.
White wine vinegar is superb for use in pasta, potato salads and can also be used with poaching liquids, mayonnaise, hollandaise and in vinaigrettes.
Malt vinegar is typically used for fish and chips. Try it on anything in the cabbage family, green beans and asparagus spears.
Fruit vinegar: Use on greens salads, fruit salads and reductions for finishing chicken/port and sweet desserts.
Red Wine Vinegar
White Wine Vinegar