Kimberley Sherry Wine Vinegar

Palomino grapes grown in California’s fertile Central Valley produce the sweet and flavorful sherry wine used to make Kimberley’s Sherry vinegar. Aromatic and pleasantly tangy, this vinegar combines well with nut oils for dressing salads and raw vegetables; use with pan juices to complement pork, turkey and chicken; for cream sauces and soups (especially ones made with seafood), and for poaching fruit. Add to Asian dishes and use as a finish to sautéed greens and lentils.

About Kimberley California

Established in the Bay Area in 1975 by Ruth and Larry Robinson, Kimberley Wine Vinegars was the first producer of authentic French-style Orleans process vinegar in the United States. Named after the founder’s daughter, the company is now owned and operated by the Alexander family who purchased Kimberley in 1999.

The Alexander’s of Lodi, California have been growing grapes for four generations and have operated a California winery and varietal grape juice concentrate plant since 1968. Tom Alexander who oversees day-to-day management of Kimberley moved the company from Daly City to Acampo where they have significantly increased vinegar production while remaining faithful to the time-honored fabrication methods. At present over 900 barrels are filled with live cultures that require fermentation lasting a minimum of six months.

In 2002, the Alexander’s started making certified organic artisanal vinegars and today all of Kimberley’s production is organic. In addition, in 2009, the family winery became certified organic allowing the Alexander’s to produce organic wine for Kimberley vinegar production. At present, Kimberley is the only company in the United States making certified organic vinegar using the Orleans process.

Tom Alexander is a passionate caretaker of Kimberley’s legacy and revels in the way chefs, customers and friends delight in the vinegar’s lively aroma and robust, fruity taste.