American Vinegar Works
Pink Pacific Rose Wine Vinegar
Description
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
Size
250ml glass bottle
Perfect For
Fish & chips, cruciferous vegetables, meat marinades, stews, and for finishing cream-based sauces.
Fermentation Base
Porter Beer
Base Origin
Massachusetts
Taste Profile
Richer than malt vinegar with a smooth and warm malty finish.
Production Process
Slow fermented. Aged in oak barrels.
Minimum Acidity
4%