Camino Red Wine Vinegar

Chef-owner Russell Moore of beloved Oakland restaurant Camino has been making his own red wine vinegar from drinkable leftover wine for decades. He ferments this brew in oak barrels for a minimum of 4 months. The result is a complex & fruity, yet versatile vinegar that's great in dressings, marinades, braises and more! This is a 375 ml bottle of raw, unpasteurized red wine vinegar.