Pink Pacific Rose Wine Vinegar

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