The use of vinegar stretches back into antiquity. Vinegar is mentioned in the Bible, the Hebrews knew about it and the Romans made a drink out of it. Its origin runs parallel with the time at which man started to use grape juice to make wine, and its discovery was probably due to a mistake in storing.

Everyone knows vinegar is made from wine, and to make a fine vinegar, you need a fine wine. Fallot pays the utmost attention to the origin of the wines used and to the selection of flavors and essences added to their flavored vinegars. Fallot White Wine Vinegar with Walnut Extract is made from fine white wine vinegar (7%), premium walnut extract (2%) and preservatives.

Walnut Flavored White Wine Vinegar can be blended with extra virgin olive oil and used as a vinaigrette for watercress or endive salads. Add Dijon mustard to a Walnut White Wine Vinaigrette and toss with celery root, carrots or fresh apples and pears sprinkled with roasted or caramelized walnuts for a mouthwatering side dish.

Each bottle contains 8.37 fluid ounces (250 ml) of White Wine Vinegar with Walnut Extract by Fallot from France.

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Villa Manodori Balsamic Vinegar is the labor of Massimo Bottura, Chef of Osteria Francescana in Modena, Italy. He produces this artisanal balsamic vinegar in very limited quantities.

Villa Manodori begins with locally grown trebbiano grapes, which are reduced into must, and then aged in oak, chestnut and juniper barrels. Villa Manodori Balsamic Vinegar’s dark color and rich aroma reflect a century of family tradition.

Aceto Balsamico perfectly glazes steak, pork and poultry. Add it to sauce or drizzle it over risotto or sliced Parmigiano-Reggiano cheese. Toss greens such as arugula and radicchio with balsamic, then add a swirl of Extra Virgin Olive Oil and a pinch of salt. For dessert, try fresh berries sprinkled with powdered sugar and Villa Manodori Balsamic Vinegar.

Each bottle contains approximately 8.5 fluid ounces (250 ml) of Villa Manodori Balsamic Vinegar from Italy.

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Romanico 5 year old Balsamic Vinegar is a condiment produced in Modena and aged in oak barrels previously used for Priorat wines in Spain. It has a dark caramel color and just the right equilibrium between sweetness and acidity. Perfect for everyday use in salad dressings and marinades.

Each bottle of Romanico Balsamic Vinegar is 16.9oz or 500ml.

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Award winning Pomegranate Champagne Vinegar by California Harvest is made from Champagne vinegar and pure concentrated pomegranate juice created in the heart of California’s Wine Country.

Luscious pomegranates are the symbol of abundance. This flavorful blending of the exotic pomegranate and elegant Champagne vinegar lends a unique, tart and tangy element to any menu. Spice up dressings, marinades, vegetables and more with this premium quality fruit enhanced vinegar.

Pomegranate Champagne Vinegar can be used to season grilled vegetables such as red bell peppers, asparagus and/or radicchio; to dress a salad of butter lettuce, avocado slices and goat cheese sprinkled with pomegranate seeds; or heat with wine, sugar, and cloves and pour over sliced red onions to serve with fish or poultry. Pomegranate Champagne Vinegar is a versatile pantry essential that adds gourmet flair with ease.

Each bottle contains 8.45 fluid ounces of Pomegranate Champagne Vinegar by California Harvest. Contains naturally occuring sulfites.

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Orange Balsamic Vinegar is made with Balsamic vinegar of Modena and natural orange flavor.

This unique vinegar makes an outstanding marinade for chicken or pork. Use Orange Balsamic in a reduction for sauces or with extra virgin olive oil for a delicious salad dressing.

Orange Balsamic Vinegar elevates fresh berries and vanilla ice cream to gourmet status when reduced to a syrup for drizzling.

Each bottle contains 8.8 fluid ounces (250 ml) of Orange Balsamic Vinegar by Trentin Aceti from Italy.

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Martin Pouret vinegars are produced according to the same secret family recipe used when their business was created in Orleans, France, back in 1797. They buy wines from the great vineyards of the area and then slowly transform them into vinegar leaving them to mature for 6 months in oak casks where they acquire their aroma and bouquet. The taste is fruity and faithful to the berry.

Each 500 ml. bottle of Martin Pouret Raspberry Vinegar is imported from France.

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Masserie di Sant’Eramo Balsamic Vinegar of Modena is made from red grape must which is first concentrated in open vats over a wood fire, then slowly fermented and mellowed in progressively smaller oak casks. This ages-old process creates a vinegar with a palate pleasing balance of sour and sweetness.

Because of Masserie di Sant’Eramo’s intense aroma, rich flavor and intriguing contrast between sweet and sour; it is unsurpassed for salad dressings, marinades and all recipes that call for the finest vinegar. Acidity 6%.

Each bottle contains 17 fluid ounces of Masserie di Sant’Eramo Balsamic Vinegar of Modena from Italy.

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Masserie di Sant’Eramo Balsamic Vinegar of Modena is made from red grape must which is first concentrated in open vats over a wood fire, then slowly fermented and mellowed in progressively smaller oak casks. This ages-old process creates a vinegar with a palate pleasing balance of sour and sweetness.

Because of Masserie di Sant’Eramo’s intense aroma, rich flavor and intriguing contrast between sweet and sour; it is unsurpassed for salad dressings, marinades and all recipes that call for the finest vinegar. Acidity 6%.

Each bottle contains 8.5 fluid ounces of Masserie di Sant’Eramo Balsamic Vinegar of Modena from Italy.

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Saba is produced near Modena by the Leonardi family who are personally involved in choosing the grapes for the must from which it is made.

Once selected, the Trebbiano (white grapes) and Lambrusco (black grapes) grapes are cooked in large open pots for over 30 hours. After cooling slowly, the must is aged in barrels of different wood (oak, ash, mulberry and chestnut) for several years, taking on the flavors and scents of the barrels.

Saba dates back to ancient times when the Egyptians, Romans and Greeks used it as a sweetner and to flavor many dishes. Saba, with honey, was the most commonly used sweetner of that time.

Saba seasoning gives sweet flavor to the dishes it is added to. It can be used to season meats, to dress polenta, in dips for vegetables, atop ice creams and other sweets. Can also be used as an aperitif when added to sparkling water.

Each bottle contains 8.45 fluid ounces (250 ml) of Leonardi Saba Dressing and includes recipe suggestions.

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Saba is produced near Modena by the Leonardi family who are personally involved in choosing the grapes for the must from which it is made.

Once selected, the Trebbiano (white grapes) and Lambrusco (black grapes) grapes are cooked in large open pots for over 30 hours. After cooling slowly, the must is aged in barrels of different wood (oak, ash, mulberry and chestnut) for several years, taking on the flavors and scents of the barrels.

Saba dates back to ancient times when the Egyptians, Romans and Greeks used it as a sweetner and to flavor many dishes. Saba, with honey, was the most commonly used sweetner of that time.

Saba seasoning gives sweet flavor to the dishes it is added to. It can be used to season meats, to dress polenta, in dips for vegetables, atop ice creams and other sweets. Can also be used as an aperitif when added to sparkling water.

Each bottle contains 16.9 fluid ounces of Leonardi Saba Dressing and includes recipe suggestions.

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The older the balsamic, the greater the depth and richness of flavor. Lapiana Aged Balsamic Vinegar of Modena is made from the juice of the Trebbiano and Lambrusco grapes that are cultivated in the area surrounding Modena, Italy. The must is cooked slowly and then develops character by aging in wooden casks. The result over time is a dense, sweet, and pleasantly acidic balsamic with intense flavor.

Aged Balsamic Vinegar by Lapiana is perfect for marinades, deglazing and finishing. Lapiana 10 year aged balsamic has a 6% acidity level and is packaged in a globe shaped bottle which contains 8.4 fl oz. (250ml).

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This Traditional Balsamic Vinegar of Modena is bottled especially for LaPiana in the regulated Giugiaro Bottle white cap.

The Traditional Balsamic Vinegar of Modena is made from cooked grape must matured by a long and slow vinegarization process. The natural fermentation is followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings.

The result is a dark liquid with a fluid and syrup like consistency. Its flavor is sweet and sour in perfect proportion.

There is a Consortium of producers of Balsamic Vinegar of Modena which oversees the entire production cycle of this DOC product and guarantees that all rules and regulations have been followed. Two types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena, which is aged for a minimum of 12 years, and Aceto Balsamico Tradizional di Modena Extra Vecchio which is aged for a minimum of 25 years.

Each bottle of LaPiana Traditional Balsamic (White Seal, aged a minimum of 12 years) contains 100ml. It is presented in a gift box which includes a comprehensive booklet explaining the vinegar making process as well as providing various recipes for use.

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This Traditional Balsamic Vinegar of Modena is bottled especially for LaPiana in the regulated Giugiaro Bottle white cap.

The Traditional Balsamic Vinegar of Modena is made from cooked grape must matured by a long and slow vinegarization process. The natural fermentation is followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings.

The result is a dark liquid with a fluid and syrup like consistency. Its flavor is sweet and sour in perfect proportion.

There is a Consortium of producers of Balsamic Vinegar of Modena which oversees the entire production cycle of this DOC product and guarantees that all rules and regulations have been followed. Two types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena, which is aged for a minimum of 12 years, and Aceto Balsamico Tradizional di Modena Extra Vecchio which is aged for a minimum of 25 years.

Each bottle of LaPiana Traditional Balsamic, Extra Vecchio (Gold Seal, aged a minimum of 25 years) contains 100ml. It is presented in a gift box which includes a comprehensive booklet explaining the vinegar making process as well as providing various recipes for use.

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Condimento Riserva Tartufo, Truffle Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made of oak, chestnut, ash and mulberry to which white truffle has been added.

This prized truffle condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use.

Each bottle of Leonardi Truffle Condiment Reserve contains 1.76fl.oz. or 50grams.

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Condimento Originale Riserva, Original Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 15 times through barrels made of oak, chestnut, ash and mulberry.

This prized original condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use.

Each bottle contains 1.76fl.oz. or 50grams.

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Condimento Riserva Ginepro, Juniper Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made of selected Juniper Wood.

This prized Juniper condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use.

Each bottle contains 1.76fl.oz. or 50grams.

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Condimento Riserva Ciliegio, Cherry Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made Cherry Wood.

This prized cherry condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use.

Each bottle of Leonardi Cherry Condiment Reserve contains 1.76fl.oz. or 50grams.

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Hediard’s red wine vinegar from France is made with delicious peach flavor. Peach Flavored Red Wine Vinegar makes a unique marinade for fish, chicken and pork. Used in a vinaigrette, this mouthwatering Peach Flavored Wine Vinegar will complement a mix of greens like watercress and dandelion.

Each bottle contains 8.45 fl. oz. of Peach Flavored Matured Red Wine Vinegar by Hediard from France.

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This delicious cognac white wine vinegar from France beautifully dresses spinach salads or can be used to deglaze pan juices from giblets and game. Pairs well with oysters.

Each bottle contains 8.45 fl. oz. of Cognac Flavored White Wine Vinegar by Hediard from France.

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Hediard’s red wine vinegar from France is flavored with cherries for a tart twist to mayonnaise, or roast duckling and pork dishes. Cherry Flavored Red Wine Vinegar is wonderful when served in a vinaigrette over spinach salad with dried berries and nuts.

Each bottle contains 8.45 fl. oz. of Cherry Flavored Matured Red Wine Vinegar by Hediard from France.

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Verjus du Perigord will add sophisticated taste while enhancing the natural flavors of all foods, savory to sweet, cooked and raw.

Verjus is the ideal vinegar choice when the menu is wine-oriented. Made from tart fresh juice of wine grapes, Verjus can be used as a substitute for lemon juice in salad dressings, in marinades or deglazing for pan sauces.

Once opened, Verjus du Perigord must be stored in the refrigerator or freezer.

Each bottle contains 26 fluid ounces (750 ml) of Le Grapillon Vert Verjus du Perigord from France.

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Fig Balsamic Vinegar is made with Balsamic vinegar of Modena and fresh pureed figs.

This unique vinegar enhances simple salads and adds depth to meat marinades. Fig Balsamic Vinegar elevates vanilla ice cream to gourmet status.

Each bottle contains approximately 8.8 fluid ounces (250 ml) of Fig Balsamic Vinegar by Trentin Aceti from Italy.

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The Consortium of Producers of Traditional Balsamic Vinegar of Modena which oversees the production of this DOC product has established a series of controls and procedures throughout the production process to ensure consistency and the continuation of certain traditions. Within the Consortium there is a board of expert tasters (assagiatori) who guarantee that each vinegar placed in the distinctive and only bottle with the Seal of Quality allowed by law has been produced in compliance with all rules, regulations, and procedures.

Two types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena which is aged for a minimum of 12 years, and Aceto Balsamico Tradizionale di Modena, Extra Vecchio (Extra Old) which is aged for a minimum of 25 years.

This particular Extra Vecchio is produced by Fattoria Estense, an old and established producer known for its meticulus adherence to the traditions involved in the art of bringing only the best quality balsamics to market.

As established by Consortium regulations, each bottle of Fattoria Estense Traditional Extra Vecchio Balsamic Vinegar contains 100ml.

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The Fattoria Estense Gran Riserva Balsamic Vinegar of Modena is made according to a secret family recipe. Their Balsamic is produced using a traditional fermentation process and is then aged for 12 years in wood barrels.

Fattoria Estense Gran Riserva Balsamic Vinegar is a dense, syrupy and sweet balsamic whose rich flavor and deep amber color will captivate you. This Aceto Balsamico di Modena is meant to be drizzled on aged cheeses such as Parmigiano Reggiano or Grana Padano, or over fresh mozzarella that is also lightly drizzled with a fine extra virgin olive oil. Sprinkle it over fresh picked strawberries for the perfect combination of sweet and sour. Prosciutto and filet mignon are elevated to a heavenly status when dressed with this addictive Balsamic Vinegar.

Each wax sealed longneck glass bottle contains 8.5 fluid ounces (250 ml.) of Aceto Balsamico di Modena, Gran Riserva (Aged 12 Years) by Fattoria Estense from Italy.

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The Barbieri family produce only "Tradixionale" Balsamic of Modena, but they have created a unique dimension. For many years they have aged their Tradixionale longer than the minimum 12 years in both cherry and juniper casks. The flavors of these two balsamicos resonate deeply of this specialized aging.

Individually packaged in Consortium of Modena glass and box, each also comes with an informative booklet.

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Miguel and Valentino Cava wine vinegar is made using the must of the Spanish Cava grapes. This traditional method, referred to as "Cava" is an aging system similar to that of "Methode Champenoise".

The process included fermenting the vinegar in chestnut barrels for approximately 3 years. As the bottle is turned upside-down and rotated, the "Mother" of the Cava, in small filaments, slides to the neck of the bottle. The "Mother" is expelled from the bottle at very high pressure, in a process known as "Desgorche".

The Cava flowing from the bottle is then aged for another 4-5 years in oak wood barrels. This old and slow system offers the best Cava vinegar on the market today. 375 ml. bottle.

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Giovanni Cavalli, the ultimate producer of Tradizionale from Reggio Emilia, has resigned from the Consortium in order to independently produce Balsamic of Reggio Emilia according to his own ultra-high standard. Although Ferdinando, Giovanni’s father, founded the Corsortium of Traditional Balsamic Producers of Reggio Emilia, Giovanni believes that he must be free of the Consortium’s constraits to achieve his level of quality.

Two basic quality levels have been established–Silver Seal and Gold Seal corresponding to the Modenese levels of minimum 12 year and 25 year aging respectively. However, these are minimums and do not reflect the age composition of Cavalli balsamico where stocks are up to 300 years old.

The Cavalli name and reputation assures the high standard that a product of this quality demands.

Cavalli Silver Seal Balsamic has a strong, sweet fragrance with thick, rich acidity. Intense bouquet.

Bottles are numbered and come boxed with an informative booklet containing history and recipes.

Each bottle contains 100 ml. of Silver Label Traditional Balsamic Vinegar by Cavalli from Reggio Emilia, Italy.

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Giovanni Cavalli, the ultimate producer of Tradizionale from Reggio Emilia, has resigned from the Consortium in order to independently produce Balsamic of Reggio Emilia according to his own ultra-high standard. Although Ferdinando, Giovanni’s father, founded the Corsortium of Traditional Balsamic Producers of Reggio Emilia, Giovanni believes that he must be free of the Consortium’s constraits to achieve his level of quality.

Two basic quality levels have been established–Silver Seal and Gold Seal corresponding to the Modenese levels of minimum 12 year and 25 year aging respectively. However, these are minimums and do not reflect the age composition of Cavalli balsamico where stocks are up to 300 years old.

The Cavalli name and reputation assures the high standard that a product of this quality demands.

The Gold Seal Cavalli Balsamic is extraordinary and complex, rich with harmonious fragrances, more sweet than sour with persuasive structure. It is dense, suave and persistent.

Ideal for savory and spicy cheeses, for berries, strawberries or cherries, for pastry cream or ice cream; but above all, it is a true elixir to sip from a spoon or glass at the end of a meal.

Bottles are numbered and come boxed with an informative booklet containing history and recipes.

Each bottle contains 100 ml. of Gold Seal Balsamic Vinegar by Cavalli from Reggio Emilia, Italy.

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The Cavalli family of Reggio Emilia has produced wine and vinegar since 1920. Their traditional balsamic vinegar is aged for many years in a series of barrels of different types of woods.

Cavalli Riserva Nando Balsamic Seasoning is a condiment with a finer, more intense flavor resulting from longer aging in small casks.

Cavalli Riserva Nando Balsamic Seasoning’s density, prune-like color and elegant balance distinguish this balsamic as a sophisticated product. Uses include in marinades; as a condiment for cooked fish, poultry and meats; to enrich mayonnaise or gravy and salads.

Each bottle contains 8.45 fluid ounces (250ml) of Cavalli Riserva Nando Balsamic Seasoning from Reggio Emilia, Italy.

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The Cavalli family of Reggio Emilia has produced wine and vinegar since 1920. Their traditional balsamic vinegar is aged for many years in a series of barrels of different types of woods.

Cavalli Balsamic Condimento is made from grape musts aged in barrels of different woods including cherry and juniper. This more affordable balsamic seasoning is popular for using in the preparation of fine foods. It is so named to distinguish it from the more precious Tradizionale Balsamic Vinegar.

Cavalli Balsamic Condimento is dense and highly aromatic with a touch of sweetness similar to that of a plum. Suitable for everyday use.

Each bottle contains 500 ml. of Balsamic Condimento by Cavalli from Reggio Emilia, Italy.

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