A friend is representing this upscale vinegar line and knew that I would be interested in tasting them as they come from the Rozendal Farm of Stellenbosch, South Africa.  My youngest daughter visited the area this winter and was enthralled by the beauty of the vineyards and the crisp taste of South African wines.

When I saw my friend Jeff last night at the grocery store, he asked if I had a chance to sample the vinegars.  Having not tested a recipe at that point, I indicated no.  That was when he suggest that I pour a glass and enjoy it is an aperitif.  I was hesitant but OMGoodness-it was lovely. 

This is what the folks at Rozendal Farm have to say:  “we now make different blends of vinegar from our wine using ingredients from our farm: chili, elder flower, carob, basil and thyme.  We bring seaweed and green tea from elsewhere.  After serving it to our customers for years in the restaurant on Rozendal Farm we began bottling and selling it.   The Rozendal Red Wine Vinegar tastes good and drinks beautifully and we have noticed it makes people happy.”

For our supper, I poured a little bit into the bottom of a sautee pan to poach chicken breasts in it.  Next I mixed 3 T with 1/8 c of olive and 1/8 c of truffle oil for the dressing and tossed together spinach leaves, toasted pecans, mandarin oranges and the sliced chicken.  The taste was light and rich at the same time.

Kath’s quote:  “Vinegar, the son of wine”.  –Proverb

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