Sauvignon Blanc Agrodolce
Sweet-tart glaze that cuts through fat fast
read from shopify variants at https://www.katzfarm.com/products/katz-late-harvest-sauvignon-blanc-vinegar on 2026-09-07
We earn a commission. It never changes the price you pay.
Sauvignon Blanc reduced down with vinegar and sugar until it turns glossy and clingy, the kind of agrodolce that does the work of a saucier’s afternoon in one squeeze. It sits well against pork belly, duck breast, roasted carrots, anything with fat or char that needs a bright edge. A few drops on a seared scallop or a glazed short rib and you’ve got acid and sweetness without breaking out a saucepan. It holds its texture at room temp, doesn’t separate under a heat lamp, and stretches across a full pan of vegetables without turning syrupy. One bottle covers finishing, glazing, and the odd vinaigrette base when you’re short on time.
Price we've observed
Every point is a price this site read on the maker's own page on the day shown. It is not a market low, and it is not scraped from a price tracker — it is only what we have seen ourselves. Today's price is the lowest we've recorded.
Every station ends up with something for last-minute balance, and this earns that spot because it does two jobs at once, acid and sweetness in a single bottle that doesn't need reducing or babysitting. It lives near the plating station, gets used on proteins that skew rich and vegetables that skew flat, and holds up through a full service without breaking or crystallizing. That reliability is what keeps it in rotation.