Pear balsamic vinegar is made using the finest Balsamic vinegar from Modena, Italy and the pulp of California Pears. The mixture is slowly cooked until the flavor of the pears create this delicious condiment. All natural.

We begin with sun dried premium strawberries double-dipped in a creamy Guittard chocolate. Then they are covered in a special champagne strawberry coating. The result is a sophisticated and most decadent chocolate dried fruit creation. 12 - 3.75 oz. boxes.

We begin with sun dried premium strawberries double-dipped in a creamy Guittard chocolate. Then they are covered in a special champagne strawberry coating. The result is a sophisticated and most decadent chocolate dried fruit creation. 3.75 oz. box.

An artful blend of dijon and stoneground mustard with a dash of heat from the jalapeno pepper and a touch of sweetness from champagne. 12/8.5 oz jars

An artful blend of dijon and stoneground mustard with a dash of heat from the jalapeno pepper and a touch of sweetness from champagne. 8.5 oz jar

Jumbo green olives are hand stuffed with blanched, crunchy California Almonds. Chardonnay is added to the finishing brine to reduce the sodium content. 10 oz. jar.

Jumbo green olives are hand stuffed with blanched, crunchy California Almonds. Chardonnay is added to the finishing brine to reduce the sodium content. 12 - 10 oz. jars.

The very best Manzanilla olives are used for this unique olive stuffed with anchovy. The use of Chardonnay wine in the brine ensures a less alty taste to this otherwise salty combination.