Handcrafted Barrel-Aged Vinegars,
Our Legacy For Over 35 Years...
and Now We're ORGANIC, Too!

Kimberley has been making artisanal wine vinegars in California for over 35 years. Using traditional French fermentation methods, known as Orleans process, Kimberley vinegars taste like the fruits from which they came, with a distinct varietal wine character that reflects the fertile soil and unique climate of California.

Considered pantry essentials by passionate cooks and dedicated foodies, Kimberley handcrafted vinegars have a greater depth, clarity and intensity than industrially produced vinegars.

Use our versatile vinegars for everyday cooking: to add sophisticated flavor to salads, cooked vegetables and legumes, savory sauces, marinades and seasonal fruits.

We invite you to experience the irresistible aroma and taste of our one-of-a-kind vinegars.

Recommended by award-winning chefs and fine food aficionados...

In the well-stocked pantry, good quality vinegars are secret ingredients. A local vinegar producer, near Lodi, is worth investigating. If you are looking for a taste of terroir in vinegar, you’ll be delighted with Kimberley Wine Vinegars made with organic California wines. The vinegars have a deep, layered flavor, not unlike the homemade vinegars my friends in France make from their own wines. To read more, download pdf of entire article. Georgeanne Brennan is an award-winning cookbook author, journalist, educator and entrepreneur who is nationally recognized for her work. Her expertise ranges from farming and agriculture to history and food lore. Active in the Slow Food movement for many years, Georgeanne has served as a jury member for Slow Food International Award and a member of Slow Food’s American Ark Selection Committee. from "Being Creative with Kimberley Vinegars", by Georgeanne Brennan, edible Sacramento, Spring 2013
The Chardonnay vinegar is golden, with an elegant, distinctively oak flavor. If you like Chardonnay, this vinegar offers a great way to dress your salad for dinner. It’s also an excellent marinade for chicken. The Cabernet Sauvignon vinegar is deep ruby red, with notes of black raspberries, ripe plums, and vanilla, and packs so much flavor that just a few drops are enough to dress a salad. Kimberley is one of the most flavorful red wine vinegars you’ll find. The Champagne vinegar is intentionally more delicate than their other vinegars, made from a Pinot Noir base. Weinzweig is a founding partner of Zingerman’s, a famed Ann Arbor, MI deli. His guide instructs on how to shop, not how to cook, and he opens up a world of gourmet particulars: he tells just how to select a good olive oil or a real balsamic vinegar from the thousands on the shelf. Weinzweig, who has a certifiable obsession with artisanal products, is at his best describing the often-painstaking processes that transform raw ingredients into culinary phenomena. from Zingerman’s Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More by Ari Weinzweig, November 14, 2003
I have been cooking with Kimberley wine vinegars for over 20 years; they are a standout American-made condiment equivalent to the best European brands. They offer pure concentrated flavor from quality grapes at a reasonable price. Chef Cory Schreiber won the James Beard Award in 1998 for Best Chef Pacific Northwest and his restaurant Wildwood was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame in Chicago in 2003. He is the author of two cookbooks and is currently “culinary artist in residence” at the Art Institute of Portland’s International Culinary School in Portland, Oregon.
The first time I tasted Kimberley vinegar, I couldn't believe it. It reminds me of the apple cider vinegar we make here at the restaurant. You can just tell that they're taking their time making it because of the depth of flavor. Vinegar of this quality just can't be made any other way. Chef Trevett Hooper, Legume Bistro, Pittsburgh, PA