Just in - Katz artisan vinegars made using the traditional French 500 year old "Orleans" method.  The organic grapes are picked at their most intensely sweet (brix) level, then oak barrel aged with a starter to convert the wine to vinegar.  This traditional slow-aging method (most vinegars are made in just an afternoon...) allows the flavors and nutrients to develop for a full-flavored, intense vinegar.  Try the Gravenstien Apple Cider Vinegar in a pork marinade or to your favorite salad dressing, and the Late Harvest  Zinfandel AgroDolce (sweet & sour) Vinegar in any recipe for red wine vinegar.