Pink Pacific Rosé Wine Vinegar

Rosé brightness with a graceful finish Made with California rosé wine, Pink Pacific Rose Wine Vinegar is slow-fermented in small batches and aged in 25-gallon American oak. It lands lighter than a red wine vinegar yet with more body than a white—clean, summery acidity followed by a savory fruit finish. Versatile is the point. Think vinaigrettes, asparagus, summer salads, seafood, and even a crisp martini twist. Flavor profile Bright, refreshing acidity and a subtle, savory fruit note—summer in a bottle. It gives lift without sharp edges, so your olive oil, herbs, and produce stay front and center. Why cooks reach for it Because it makes everyday food taste composed. A splash tightens dressings, balances rich seafood, and flatters peak-season vegetables. It’s also an elegant swap when a recipe calls for white or red wine vinegar and you want something more polished. How to use it (fast, reliable moves) Vinaigrette: 1 part Pink Pacific Rose Wine Vinegar to 2–3 parts extra-virgin olive oil with shallot and salt—perfect over greens or shaved fennel. Seafood finish: Spoon over just-poached shrimp, seared scallops, or crudo for lift without overwhelm. Bar cart: A scant barspoon brightens a martini or a rosé shrub with seltzer. Tell Me More This is Rose like the grape wine not the flower, but by any (other) name it is as fantastic (though not sweet...). Size 8.5oz glass bottle Perfect For Vinaigrettes, asparagus, summer salads, seafood, and martinis. Fermentation Base Rose wine Base Origin California Taste Profile Bright acid with a savory fruit finish. Summer in a bottle. Production Process Slow fermented. Aged in oak barrels. Minimum Acidity 5%