Vinegars

• Origin: Australia

Blue Wren Verjuice is produced in Mudgee NSW from premium early picked Shiraz grapes which create a natural acid, ending in a slightly sweet and full flavoured juice with hints of kiwi, rockmelon, honeydew and grapefruit.

The verjuice can be used to poach fruit, in salad dressings, to soak cakes/desserts, reduce down to a syrupy glaze/sauce or as a beverage, mix and serve with chilled soda water or vodka. At Flava we just love it!

Seduction

• Origin: SA

Matchett's Seduction is made using fresh lemon juice, saffron threads and cold pressed extra sexy virgin olive oil. Seduction is perfect with fish, chicken, pork and seafood. It is also superb when drizzled over steamed vegetables. It has definitely seduced us at Flava!

6 Year Aged Balsamic

• Origin: Italy

At Flava, we won't use anything other than La Vecchia Dispensa vinegars. The Pelloni family of Modena producers the La Vecchia Dispensa balsamic vinegars in the traditional manner beginning with the pressed must of Trebbiano grapes which is then aged in barrels picking up the characteristics of the different woods (oak, mulberry, chestnut, cherry and juniper). The Nobili Sapori balsamic is aged for 6 years and has a smooth complex flavour.

8 Year Aged Balsamic

• Origin: Italy

At Flava, we won't use anything other than La Vecchia Dispensa vinegars. The secret to great balsamic is the art of blending the slow aged vinegar, Marino Tintori from La Vecchia Despensa stresses the importance of balance rather than sweetness which has appeal to the masses but masks the complexity of the balsamic. This 8 year old Organic Balsamic delivers an elegant balance with complex flavours showing from this traditional process.

Aged Red Wine Vinegar

• Origin: Spain

At Flava, we believe you haven't tried a great red wine vinegar, until you've sampled Forvum Cabernet Vinegar. Produced from quality Cabernet Sauvignon wines, which are partially acidified very slowly using an artisan method. The acidification continues in 300 litre oak barrels along with grape juice. 4 or 5 times a year just 20% of each barrel is bottled using a system similar to the Spanish solera system. The current average age of the solera is about 5 years.