Named for the temperature at which the grapes are picked, “Minus 8 is dark like a raisin, has a soft sweetness and glows with fruit.” Amanda Hesser, The New York Times Magazine. Minus 8 is the flagship and original vinegar of all the Minus 8 Vinegars and Verjus. More complex and intense than ice wine in part from years of aging in French oak and bottle. Minus 8 is loaded with fruit, mild spice, toasted nuts and caramel tastes, with aromas of pineapple, candy apple and ripe berries. Chefs choose Minus 8 most often to finish meats, seafood, vegetables, cheese, desserts, sauces, and fruits, make marinades, aspics and vinaigrettes. Made from premium Vinifera grapes harvested and pressed in the winter, colder than -8ºC (17ºF). Traditional slow fermentation with Minus 8 specific acetobacter (mother) and process adapted to high specific gravity juice due to the natural sugars. Aged for years in a 1997 French Oak Solera system. “Mr. Colicchio, Mr. Ripert, Mr. Keller, Bill Yosses and Laurent Tourondel all use Minus 8.” Rozanne Gold, The New York Times...Each bottle of Minus 8 is cork sealed. These bottles can be cellared and aged for years. “Top 10 Gifts for Chefs” Starchefs.com “Jean-Georges Vongerichten says Minus 8 is everything it’s cracked up to be.” Michele Chandler, Saturday Night...Add a few drops of Minus 8 to fresh tomatoes, mozzarella and basil, with some good oil, salt and pepper. Another very simple way to serve Minus 8 is to pour a little Minus 8 and quality oil on a side plate and serve it with warm freshly baked bread.
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