The "much-sought after Minus 8 vinegar" is here!

How does Minus 8 Wine Vinegar differ from other vinegar such as balsamic?

Balsamic is made from fermented boiled grape must; Minus 8 is made from finished wine. Its makers produce Minus 8 the same way ice wine is made. Grapes are left on the vine past the typical harvest season and freeze at the onset of winter. The frozen grapes are then harvested by hand once temperatures cool down below -8 degrees C, then immediately pressed to extract their concentrated juice. A blend of juices from various grape varietals is made into wine then aged in oak barrels

What grapes are used in making Minus 8? - The exact composition is a well-kept secret. A good nose can discern several varieties; some hints lie in Alsace & Germany. There are 8 main types of grape; both red & white are used.

Cooking With Minus 8

Minus 8 can be used as is to flavour finished foods, to marinate or to sip as a digestive, mixed with oil for dressing, incorporated into sauces, or gently reduced for extra viscosity and concentration. It is very concentrated. A small amount goes a long way. Minus 8 is wonderful with everyday foods, and with specialty items; foie gras, meats, fish and seafood, duck, cheeses, fruits and vegetables, salads, and sauces, it is only limited by your imagination.

Finish seared foie gras with Minus 8.

Drizzle Minus 8 over cooked fish, scallops, lobster and other seafood.

Accompany venison, duck, lamb, beef, and pork with a few drops of Minus 8.

Stir berries or other fruit with Minus 8, and serve with crème fraîche.

Use in a vinaigrette, for salads, vegetables or seafood.

Marinate red meats in Minus 8 for flavour and tenderness.

Glaze vegetables, such as beets or carrots.

Less than 5,000 bottles of this sweet vinegar are made each year, each hand-numbered with an accompanying neck tag. This item is very rare and worth the indulgence. $49.00



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