Midnight Smack BY FU

What: Rosé Balsamic Vinegar
Nickname: Rosé My Way

I’ll admit it—I didn’t order this on purpose. I thought I was restocking white balsamic and was a little puzzled when this blush bottle showed up. Between the name and the soft pink color, I almost thought it was flavored with actual roses. (Spoiler: it’s not.) So it sat. Quietly. Unloved. Until our last event, which was all about salads. I figured, what the hell—let’s crack it open.

MAMA MIA.

That was weeks ago, and I’m still not over it.

This pink stunner is Prelibato Rosé, made in Modena, Italy—known for balsamic, opera, Ferrari, and Lamborghini. It’s crafted from white Trebbiano grape must and jazzed up with Ancellotta grapes grown on the Malpighi family estate. It’s like a summer afternoon in a Lamborghini in a bottle. Oh—and of course, you’re wearing a silk scarf and oversized sunglasses. It’s that fancy.

Acetaia Malpighi is my favorite producer. Let me just say, I’ve seen a lot of rosé balsamics popping up lately. Colavita? Pass. This one is the real deal. Trust us. You’ll taste the difference. This could be drink-it-straight-from-the-bottle good. And yes, I gave out tastes like Halloween candy at our last event. And yes, more than one person bought a bottle—though honestly, that was not my intention. I just wanted to share a Fantastically Unique product!

Rosé balsamic is different from the dark, sticky stuff we usually think of. Instead of grapes like Lambrusco or Sangiovese, this one’s made from Pinot Nero (a.k.a. Pinot Noir). So instead of syrupy sweetness, you get something cool, crisp, and a little flirty—notes of watermelon, raspberry, even a hint of wet stone. It’s a rosé wine vibe in vinegar form.

Here’s my trick for vinaigrette: normally it’s 2 parts olive oil to 1 part vinegar, but with this beauty? Flip it. Two parts pink magic to one part good olive oil. It’s divine.

At the event, I paired it with a salad featuring our Lavender Lemon Pinot Grigio marmalade (aka another FU—Fabulously Unexpected, of course). That jam was something, but the vinegar was the star that night.

Want to try it? I’m adding the recipe I served the night of the event. I sold out, ordered 8 more bottles, and two are gone already. So get in your Ferrari and head over! And because I love a good “empty the jar” moment, here are a few more ways to use this liquid gold:

• Whisk into vinaigrettes (obviously).
• Brush over root vegetables before roasting.
• Deglaze the pan for scallops or pork chops.
• Add a splash to soda water for a chic little shrub.
• Drizzle over berries or vanilla ice cream.
• Finish a creamy dessert with it—crème caramel, rice pudding, panna cotta.
• Or just take a nip from the bottle every now and again. An NA option at its finest.