Wine Vinegar- Frog Bench Farms

At Frog Bench Farms, the vinegars are created entirely from start to finish on the farm. The grapes are grown and hand harvested from their 12-year-old vineyard in Salt Lake City, then pressed and fermented into their own house wines before being slowly transformed into small-batch vinegars.

This traditional process allows the true character of the grapes to shine through, resulting in vibrant, complex vinegars with natural depth and acidity.

Because their vinegars are unfiltered and alive, you may notice natural sediment or a cloudy solid forming in the bottle. This is known as the “mother of vinegar,” a living culture of beneficial acetic acid bacteria responsible for transforming wine into vinegar. The presence of a mother is a sign of a traditional, naturally fermented vinegar.

These vinegars add bright acidity and complexity to dressings, marinades, cooking, cocktails, or as a finishing splash over vegetables, grains, and meats.