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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.
Customers most agreed on the following attributes:
Comments about Minus 8 Vinegar:
This wonderful wine vinegar is the best I have ever had. We love to have tomatoes and cheese sprinkled with a little balsamic vinegar but this goes way beyone any we have had until now. I highly recommend this product to anyone that is looking for a delicious addition to their palate. It is a bit pricey but you get what you pay for and you truly get what you pay for with this product since it is perfect.
from Marietta, GA on 1/1/2009
Comments about Minus 8 Vinegar:
I have rarely found a product that has such uniqueness in it's own food area (oils, vinegars, etc.) It is truly a find. I am looking forward to experimenting with it is many areas.
from Jacksonville, Fl. on 3/17/2008
Comments about Minus 8 Vinegar:
The only bad thing about this wonderful product is it's availability, but then maybe thats what makes it so appreciated. I recently shared with some foodie friends from Ohio, & they are in love. When I bring out the small bottle, my husband knows he is in for a special culinary treat. Minus 8 may start it's life freezing, but it's maturity is a warm welcome for my foodie clan.
from Bremerton, WA on 11/15/2007
Comments about Minus 8 Vinegar:
Minus 8 is my special resource when I want a salad with a certain sweetness, to complement a rich main course, but without the unctuous quality of a straight balsamic vinegar (which I certainly love too, for different contexts).
from Red Sox Nation on 9/27/2007
Comments about Minus 8 Vinegar:
Use this drizzled over almost anything. One of our favorites, and we have many, is drizzled over tomatoes, mozzarella and basil salad. [...]
from Fair Oaks, CA on 9/26/2007
Comments about Minus 8 Vinegar:
My husband is a meat loaf and mashed potatoes kind of guy, yet every time I use Minus 8 he tells me how delicious it is. I am so pleased to have tried it and waited for my second bottle. One day I may tell hubby my secret ingredient. Oh, and sometimes, I just have a spoonful just for the fun of it.
from New York on 2/22/2007
Comments about Minus 8 Vinegar:
My husband went crazy for this vinegar. He even sent a bottle to Zurich to a "foodie" friend there. Now, he wants an extra bottle or two around so that we can give it as a gift if we need one spur of the moment.
It is very very good stuff!