Red wine vinegar

Red wine vinegar, Aceto with 6% acidity from Cabernet grapes

Cipriani red wine vinegar is an Aceto di Vino Rosso made from Cabernet grapes from the Veneto, with 6% acidity and a rounded, aromatic note. Selected by Arrigo Cipriani for the kitchen of Harry's Bar, it adds freshness to salads and a dark color to meat sauces.

Cipriani red wine vinegar is an Aceto di Vino Rosso made from Cabernet Sauvignon grapes from the Veneto, with 6% acidity and a rounded, wine-like depth of flavor. Arrigo Cipriani specifically chose this vinegar to support the cuisine of Harry's Bar in Venice without overpowering it.

6% acidity, balanced from Cabernet grapes

The Cabernet Sauvignon grapes for this vinegar come from the Veneto, the same region where Venice is located – a conscious choice that underscores the regional connection to Harry's Bar.

With 6% acidity, the vinegar is at the level typical for wine vinegar; the taste is round and harmonious rather than intrusive, with a depth of flavor reminiscent of the red wine from which it was made.

Dark and rich in color, the vinegar leaves a visible depth in meat sauces that a light-colored vinegar could not provide.

When used sparingly, the bottle will last for many applications, as even a few drops contribute noticeable flavor and color.

Unlike white vinegar, this red wine vinegar is particularly suitable for dishes where color plays a role – such as dark meat sauces or marinated onions, which take on a violet shimmer from the vinegar.

For salads, meat sauces, and more

Arrigo Cipriani specifically chose this vinegar for summer salads, where the balanced acidity supports leafy greens and tomatoes without making them overly tart.

In a meat sauce, the vinegar adds acidity as well as a darker, richer color – a small splash to deglaze the roasted flavors is usually enough.

Also in a classic vinaigrette with extra virgin olive oil, both Cipriani products complement each other well: the fruity oil and the harmonious vinegar.

To deglaze a risotto, perhaps using the Carnaroli risotto rice, the vinegar adds extra freshness before the broth is added.

The vinegar is also well-suited for pickling vegetables like red beets or red cabbage, as the color of the vegetables and the vinegar complement each other harmoniously rather than clashing.

Selected for Harry's Bar in Venice

In 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where, alongside Ernest Hemingway, the house's simple, enduring cuisine was born.

His son, Arrigo Cipriani, continued the recipes and specifically chose ingredients for the kitchen that would play a supporting role rather than dominate – the red wine vinegar with its 6% acidity is an example of this.

Those looking for other classics from the same kitchen will find pasta sauces, olive oil, and risotto rice in our Cipriani gourmet selection.

Three parts oil to one part vinegar

For a quick vinaigrette, whisk together three parts olive oil with one part red wine vinegar and add a little salt – often, that is all a good salad needs.

In this way, a vinegar made from Cabernet grapes brings freshness to the plate without overpowering the actual ingredients.