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Our Family's Products

The Balsamic Vinegar of
Venturi Schulze

100% estate-grown in our Cobble Hill vineyard in the warm Cowichan Valley on Vancouver Island.

Venturi-Schulze Balsamic Vinegar is made from our own juice, simmered to a luscious concentration over an open fire, and converted to vinegar by the slow, natural ancient process. It is aged in over 100 barrels, from 2,500 litre custom made French oak barrels and 227 litre barriques to small series of barrels custom made for us near Modena, as dictated by tradition. Each of these series ranges from 20 to 50 litres in size in five different varieties of wood: acacia, ash, cherry, oak and chestnut, each adding its own unique character. Unlike commercially available balsamic vinegars made from a blend of wine vinegar, grape juice concentrate, caramel colouring and flavourings, Venturi-Schulze Balsamic Vinegar is a pure and natural expression of one family's commitment and passion from earth to bottle.

Age, tradition and class, all governed by unrestrained dedication to the natural, are qualities that we feel are extremely important and worth preserving in an age of instant gratification. These characteristics become obvious when one tastes our vinegar for the first time: one can actually feel age in its continuity in an indescribable combination of the times gone by sliding into the fruity tastes of the new.

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  • $5.00Gift WrappingWrite your greeting in the order form comment area!

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  • $65.00Balsamic VinegarFine ancient method balsamic vinegar
    Balsamic Vinegar

    Our ancient method balsamic vinegar comes in 250 ml bottles (8.45 US fl.oz.) and is boxed for protection in a recyclable cardboard gift box. It is 100% estate grown from grapes we cultivate without using herbicides, pesticides or irrigation. We do not add sulphites or other preservatives. Our releases are of consistently high quality and an average age of about 11 years, aged in cherry, chestnut, acacia, ash and oak barrels. No special storage temperatures are required. You can keep it in the pantry or on the kitchen counter, as the naturally high acid and grape sugar act as natural preservatives.
    This same vinegar is also available in the hand-painted "Wildflower Series" bottles below.

     

  • $71.00Hand-Painted Bottles - Blue CamusWildflower series bottles
    Blue Camas

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard or in our local area. The Blue Camas (Camassia quamash) has a small edible bulb that was a nourishing food source for the local First Nations people. It looks somewhat like an onion but tastes like a creamy potato - a real treat! But beware - the bulb of the Death Camus (Zygadenus venenosus), which bears white flowers, is deadly poisonous!

  • $71.00Hand-Painted Bottles - CornflowerWildflower series bottles
    Hand-Painted Bottles - Cornflower

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Many different types of cornflowers grow on our property and along the roadways of our rural setting. This particular one is likely Centaurea cyanus.

  • $71.00Hand-Painted Bottles - DaisyWildflower series bottles
    Hand-Painted Bottles - Daisy

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. These bright yellow daisies are a happy addition to any kitchen!

  • $71.00Hand-Painted Bottles - DandelionWildflower series bottles
    Hand-Painted Bottles - Dandelion

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Given the abundance of Dandelions (Taraxacum officinale), we decided to think of them as wildflowers rather than weeds! They are enormously nutritious and we enjoy using the young, tender spring leaves in salads as bitter greens. They are delicious cooked and used as one might use spinach. Giordano eats them even when the bitterness is beyond my tolerance, but even then, it is amazing what a little added butter or cream and Parmesan cheese will do to temper the edge.

  • $71.00Hand-Painted Bottles - Johnny Jump-UpWildflower series bottles
    Hand-Painted Bottles - Johnny Jump-Up

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Johnny Jump-Ups (Viola tricolor) grow wild in the vineyard around the Ortega vines.

  • $71.00Hand-Painted Bottles - SnowdropWildflower series bottles
    Snowdrop bottle

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Snow drops (Galanthus nivalis) are always a welcome site, their blooms signaling the end of winter.

  • $71.00Hand-Painted Bottles - Violet BottleWildflower series bottles
    Hand-Painted Bottles - Violet Bottle

    The same ancient method balsamic vinegar, but our 250 ml Wildflower Series bottles have been hand-painted and fired by local artist Terry Harrison with flowers found around our vineyard. Sweet-smelling purple violets (Viola odorata) bloom along our driveway in late winter and early spring.

For more recipes, visit: www.venturischulze.com/recipes