JPVOne thing that is hard for a lifelong New Englander to grasp out here in the middle of the country is how diverse it really is. We tend to think of the Midwest as flat and full of miles and miles of cornfields. Well there is a lot of that, but from where I am just outside of Kansas City, I am just a few hours away from Iowa, Nebraska, Oklahoma, Arkansas and of course Missouri and Kansas.

And oh yeah, there is so much more than just corn and wheat fields out here. A case in point: George Paul Vinegar – “Italian quality” balsamics from, wait for it… Nebraska!

About George Paul Vinegar: “George Paul Vinegar is the culmination of many years of hard work, patience, and perseverance by the Johnson family – George and Karen and their three children Eric, Adam, and Emily. As far as we can remember, this all started with a few scrawny grapevines George planted back in 1999. The Sandhills region provides a unique and challenging environment for grapes. The varietals we grow must withstand our long harsh winters and manage to ripen before the end of our very short growing season. Before we’d even made our first harvest of grapes, George and Emily were experimenting with making wine from local wild grapes and other fruits. So by the time our own grapes were ready to harvest, we were capable of making a pretty good wine. It might have been the unique taste of our wine that inspired our dear friend Noah to suggest we might try making balsamic-style vinegar with it.”

Try George Paul Vinegar’s Prairie Red Vinegar: “A blend of red wine vinegars, our Prairie Red has incredible flavor complexity with elements of fresh fruit backed by rich pruney depth. Each ‘vintage’ is a new blend of varietal red wine vinegars, with its own personality. Nevertheless, you can always count on Prairie Red to make a fabulous vinaigrette or add pizazz to cold salads or warm tomato dishes. Our red wine vinegar is made from our rich and flavorful St. Croix, Frontenac, and GR7 grape varietals.”

Learn more about Nebraska’s George Paul Vinegar here.