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, salads, dips and more!
Capacity: 12 oz (375 ml)
Material: Glass bottle with plastic and cork stopper
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, salads, dips and more!
Capacity: 12 oz (375 ml)
Material: Glass bottle with plastic and cork stopper
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, salads, dips and more!
Capacity: 12 oz (375 ml)
Material: Glass bottle with plastic and cork stopper
