Elegant and herbal, this rose-colored vinegar made with Vermouth wine is delicately aromatic—with notes of lavender, basil, laurel, rosemary and thyme. It’s lightly sweet and incredibly complex, unlike most supermarket vinegars that just taste like generic red or white wine with no nuanced differences between each grape varietal. The taste of herbs as well as a jammy, berry-and-cherry-like flavor dances on the palate, while its fragrance is akin to an October garden, when the florals have dried and their scents have grown delicate. The vinegar’s complexity cane attributes not only to its Vermouth use but also the traditional technique by which it’s made that originated in the old vinegar houses of the Italian Alps.

Made from Riesling wine from Lonsheim (VDP Rheinhessen, Germany), this vinegar is aged for 12 months in French oak barrels until it develops a delicate acidity and silky texture. The Riesling grapes that go into each bottle are hand-selected from a family winery situated near the Rhine River in Germany, yielding a wine vinegar that’s much more complex and nuanced than other store brands, which often don’t hold the characteristics of their wine base. People often think of riesling as being crisp and light, but with age the bright stone fruit and citrus character concentrates down into flavors of honey and preserves, while still maintaining the minerally backbone. The golden liquid has an aroma similar to sweet fruit—floral apricots and pears in particular—along with a touch of elegant oakiness and a lingering finish. This vinegar is truly exceptional, with amazing depth and complexity that really set it apart from any white wine vinegar we’ve ever tried.