Cabernet Sauvignon Vinegar (Vinagre de Cabernet Sauvignon) peppers is caught in the Cantabrian

is caught in the Cantabrian Sea to the north of Spain

this pate evokes seafood these flavors in a delicate manner

O-Med apple cider vinegar is made from the juice squeezed from perfectly ripe apples

which adds a tangy flavor to tinned seafood

Each tin contains 6-8 pieces

Cabernet Sauvignon Vinegar (Vinagre de Cabernet Sauvignon) peppers is caught in the CantabrianThis cabernet sauvignon vinegar has an intense deep purple color. With a 6 acidity it is smooth with a well rounded fruity flavor and hints of fine oak from one year of barrel aging. Acidity: 6 It is presented in a 250 ml bottle. This vinegar is produced using the Schtzenbach method, which is a slower process that imparts a balanced flavor that is not overwhelmed by acidity. The result is a full bodied vinegar with richer flavors.