The northwestern region of Italy, known as Piemonte is nestled right on the border with France, and produces fine, dusky, red Cabernet wine used to craft this traditional vinegar. The prolific grape crop is known for robust flavor and vivid ruby color; once the grapes are cooked down and then aged in oak barrels for three years, the vinegar becomes thicker and fragrant.

This is ideal for any recipe that calls for red wine vinegar, but you can get creative making vinaigrettes, using it to braise vegetables and meat, or adding it to sauces. Try it in marinades for meat and poultry and simmer it with seafood.

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