MINUS 8 VINEGAR - 200ML (6.76 OZ)
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| Named for the temperature at which the grapes are picked, “Minus 8 is dark like a raisin, has a soft sweetness and glows with fruit.” Amanda Hesser, The New York Times Magazine. |
| More complex and intense than ice wine in part from years of aging in French oak and bottle. Minus 8 is loaded with fruit, mild spice, toasted nuts and caramel tastes, with aromas of pineapple, candy apple and ripe berries. |
| Chefs choose this size most often. Each bottle of Minus 8 is cork sealed. These bottles can be cellared and aged for years. |
| Add a few drops of Minus 8 to fresh tomatoes, mozzarella and basil, with some good oil, salt and pepper. |
| Pour a little Minus 8 and quality oil on a side plate and serve it with warm freshly baked bread. |
| Finish foie gras, meats, seafood, vegetables, desserts, sauces, and fruits with just a few drops. Make marinades, vinaigrettes, aspics, ice cream, or sip as a digestif. |
| “Top 10 Gifts for Chefs” Starchefs.com |
| “Mr. Colicchio, Mr. Ripert, Mr. Keller, Bill Yosses and Laurent Tourondel all use Minus 8.” Rozanne Gold, The New York Times |
| “Jean-Georges Vongerichten says Minus 8 is everything it’s cracked up to be.” Michele Chandler, Saturday Night |
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