Minus 8 Vinegar (6.76 ounce)

Minus 8 Vinegar (6.76 ounce) Reviews

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Minus 8 Vinegar (6.76 ounce) Feature

• Heavily sought by the world's preeminent chefs
• Deep, complex, sweet and the best kept secret
• Less than 5,000 bottles made each year
• Made the same way ice wine is made
• Imported from Canada

Minus 8 began as a hobby for two Canadian food lovers, whose identity must remain anonymous due to the extreme demand for this product. Heavily sought after by the world's most preeminent chefs, Minus 8 vinegar, named for the temperature at which the grapes are picked to produce its base wine, is deep, complex and sweet. Up until May 2004, when igourmet convinced the reluctant pair to share their exquisite product, Minus 8 was unavailable on the retail market.

Everything about Minus 8 is kept secret. It is produced near Niagara Falls, however the exact location is not published. Its makers produce Minus 8 the same way ice wine is made. Grapes are left on the vine past the typical harvest season and freeze at the onset of winter. The frozen grapes are then harvested by hand once temperatures cool down below -8 degrees C, then immediately pressed to extract their concentrated juice. A blend of juices from various grape varietals is made into wine then aged in oak barrels using the Solera system to create Minus 8 vinegar. Less than 5,000 bottles of this sweet vinegar are made each year, and we are offering it to you in the exclusive chef's 200 ML (6.76 FL OZ) bottle.

Loved by Jean-Georges Vongerichten (Jean-Georges Restaurant in New York), David Daniels (The Federalist in Boston), Philippe Rispoli (Aureole in Las Vegas), and numerous other top chefs, Minus 8 can be drizzled over entrees, incorporated into a marinade, or even sipped as a digestive. It is also perfect as an ingredient in dressings, sauces, or reductions. Enjoy it with meats, fish, duck, chicken and cheeses.

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Apr 29, 2011 12:52:03