Camino Rose Wine Vinegar
After years of working at Chez Panisse, Russell Moore and his wife Allison Hopelain started their restaurant Camino in the Bay Area, where their in-house red wine vinegar achieved cult status, aged in a barrel for a minimum of four months, it was offered as a parting gift to friends and family when the restaurant closed its doors.
Still made in exceedingly small batches, we’re truly lucky to have it in our shop, a labor of love that demonstrates the impact that wine vinegar can have on a dish.
A little lighter and brighter than its red wine counterpart, the rose wine vinegar is great for a mignonette and for dressing vegetable or fish salads.
Recommended for those who like to build gourmet feasts to share with friends, for home cooks who love a story, and for anyone who likes flavorful food made by real people.
Meet Camino
Richmond, California
Russ Moore began tweaking what would become Camino Red Wine Vinegar while still working at Chez Panisse, Alice Water’s famous restaurant in Berkeley, California. After purchasing a small oak barrel and starting his own restaurant with his wife Alison Hopelain called Camino, he started to produce bottles for friends and soon the bottle became a cult favorite. Now, this one of a kind red wine vinegar is Russ and Alison’s retirement plan, albeit one that requires a lot of patience and hard work.
