Welcome to
Dry Creek Zinegar
What is Zinegar?
Zinegar is high quality, Italian-style red wine vinegar produced from the finest Zinfandel in the heart of Dry Creek Valley. Sourced from a 58-year-old dry-farmed, head-pruned vineyard, the grapes are natively fermented and the wine is aged in oak barrels. Then slowly transformed into vinegar by a mother, the alcohol converts into acetic acid, and is then aged for four months in oak, producing a balanced, flavorful, non-alcoholic vinegar perfect for everyday kitchen use.
Where to find us...
You can purchase Dry Creek Zinegar at:
Talty Winery in Dry Creek Valley 7127 Dry Creek Rd. Healdsburg, CA
Santa Rosa Certified Organic Farmer's Market-
Wednesdays and Saturdays- 8:30AM- 1PM
50 Mark West Spring Rd.
Santa Rosa, CA
Cloverdale Farmer's Market
Tuesdays- 4-7PM
122 N. Cloverdale Blvd.
or by using the contact box below. Shipping is also available to most states.
About Kathleen
In the late 1800's, Kathleen's family immigrated from Italy to Dry Creek Valley, bringing with them a variety of traditions. One of those traditions, and maybe the most important was the art of Italian cooking. That's where red wine vinegar comes in. Kathleen's grandmother, Elvira (a.k.a. Nonnie) used vinegar in almost every dish during Kathleen's childhood.
Fast forward years later, Kathleen began making her own red wine vinegar, which she dubbed "Zinegar," from an old Italian Zinfandel Vineyard. After years of production for family, friends, and, of course, herself, Kathleen's goal for Dry Creek Zinegar has become to share a piece of her heritage with her local community, as well as enable those that love Italian cooking and fellowship.
Recipes
Chilled Greek Style Tomato Soup
-Extra Virgin Olive Oil
-1 small red onion
-3/4 cup pitted Nicoise olives
-2 Tablsp. oregano leaves
-3 Tablesp. Zinegar
-1 Tablesp. Sherry vinegar
-Kosher salt & fresh ground pepper
-1 Persian cucumber, thinly sliced
-1 Tablesp. honey
-5 chopped fresh tomatoes
-Feta cheese, cherry tomatoes halved, and baby greens for garnish
Heat 6 Tablesp. oil in medium sauce pan, add onions, olives and oregano cook over low heat until softened. Remove from heat, add both vinegars and season with salt. Cool to room temp.
Meanwhile, toss cucumber with 1/2 teasp. honey and season with salt.
In a food processor, puree chopped tomatoes with 1/2 teasp. honey and season with salt and pepper.
Pour into soup bolls, top with onion-olive mixture, cherry tomatoes, cucumber slices, feta. Garnish with baby greens and serve.
Chimichurri
-1 cup chopped Italian flat leaf parsley
-8 cloves of garlic, chopped
-2 shallots, chopped
-2 teasp. dried oregano
-2 small red chilis or 2 teasp. red pepper flakes
-6 Tablesp. Zinegar
-2 teasp. salt
-1 teasp. fresh ground black pepper
-1 1/3 cup Extra Virgin olive oil
Add parsley, garlic, shallots, oregano, chilis, Zinegar, salt, and pepper to a food processor and finely mince. Transfer mixture to a small bowl, pour olive oil over mixture. Gently stir and let sit for 15 min. Serve over favorite grilled meats, vegetables, or use as a marinade.
Summer Farro Salad
-1 1/2 cups Farro prepare according to manufactures instructions and cool.
-1 lb asparagus trimmed and cut into 2 inch pieces, very lightly steamed
-1 small red onion diced
-1 small red bell pepper diced
-8 oz. snap peas
-1 cup cherry tomatoes halved
-6 Tablespoons fresh dill
-1/2 cup extra virgin olive oil
-1/4 cup Zinegar
-7 oz. feta cheese, crumbled
To farro add next 6 ingredients. Whisk oil and Zinegar together with salt and pepper to taste. Pour over salad, toss throughly and enjoy.
This dish can be made 3 hours in advance.
(Sometimes I will use 3 Tablespoons of dill and 3 tablespoons of parsley. If I have a lot of green beans I will use those in place of snap peas.)
Chicken Marbella
This recipe was taken from The Silver Palate Cookbook. It is one of my favorite party dishes and this is the season for parties.
The overnight marination is essential to the moistness of the finished product.
This recipe serves 10 but can be easily divided for smaller portions.
-4 chickens quartered or 2 1/2 lbs. chicken pieces (I use chicken thighs)
-1 head of garlic, peeled and finely chopped
-1/4 cup dried oregano
-coarse salt and fresh ground black pepper to taste
-1/2 cup Zinegar
-1/2 cup olive oil
-1 cup pitted prunes
-1/2 cup pitted Spanish green olives
-1/2 cup capers with a bit of the juice
-6 bay leaves
-1 cup brown sugar (optional)
-1 cup white wine
-1/4 cup fresh chopped Italian parsley
1. In a large bowl combine chicken, garlic, oregano, S & P, vinegar, olive oil, prunes, capers and juice, olives and bay leaves. Cover and marinade, refrigerate 24 hours. 2. Preheat oven to 350 degrees.
3. Arrange chicken in single layer in one or two large baking pans, and spoon marinade over it evenly. Sprinkle chicken with brown sugar and pour white wine around them. Bake for 50-60 minutes basting frequently with pan juices.
Chicken is done when thigh pieces pricked with fork at their thickest yield clear juice (rather than pink).
With a slotted spoon transfer chicken, prunes, olives and capers to serving platter and spoon some of the pan juices over it. Serve remaining juice is gravy boat. Sprinkle parsley generously over the chicken and serve hot. Enjoy!
Testimonials
Here's what people have said about Dry Creek Zinegar
Dry Creek Zinegar is the best red wine vinegar, hands down! The balance of flavor and mild acidity makes it the perfect condiment to brighten up any sauce, soup, or dressing. Dry Creek Zinegar is the secret ingredient in my tomato jam that we serve on our signature BLT sandwiches. Adding a splash of Zinegar to our soup of the day perfectly highlights the fresh ingredients. You'll be amazed at its versatility and it will elevate your cooking. Dry Creek Zinegar is a must-have for your pantry!
If you want to put a little zing in your food and life, try Zinegar by Kathleen Ponzo. Best red wine vinegar I have ever used.
Contact Us
If you are interested in purchasing Zinegar, you may call or text 707-955-0013, or fill out the form below to send a direct email.