Castell de Gardeny Riesling Vinegar
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.
Castell de Gardeny Vermouth Vinegar
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.
Huilerie Beaujolaise Calamansi Vinegar
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
Ingredients: Calamansi juice, spirit vinegar, cane sugar
Net Volume: 250 milliliters
Place of Origin: France
It is fabulous in salad dressing—both olive-oil vinaigrettes and mayonnaise-based sauces—especially with arugula and hazelnuts, or over a thinly sliced cabbage slaw with sugar snap peas. You can also add it to plain Greek yogurt with a handful of fresh herbs and chili flakes for a crudité dip or sandwich spread. We also like calamansi vinegar's tart brightness whisked with sautéed shallots, butter and fresh thyme leaves as a quick pan sauce for shrimp, salmon or scallops. Or drizzle over roasted vegetables for accent—this vinegar is a great alternative to small amounts of lemon juice. On the sweet side, try it also a great way to tone down sweetness in desserts. Add a teaspoon or two to caramel sauce to drizzle over ice cream; it's particularly good with vanilla, cinnamon or ginger ice cream. Or try adding a little to any citrus-flavored pound cake, Bundt cake or bar cookie for complexity.[/how-to-use-break] Calamansi's flavor can best be descirbed as a cross between lime and Mandarin orange. Try a splash in seltzer water with ice to get the best sense of its flavor.
Mutti Tomato Vinegar
Similar to red wine vinegar but slightly less sharp, Mutti's Tomato Vinegar has a sweet-savory balance and smooth quality reminiscent of balsamic, with an intense sun-dried tomato aroma. It's not too acidic but rather balanced by caramelized sweetness and an earthy umami depth. This complex vinegar enhances raw tomato recipes and can be used in simple applications. We like to drizzle some on caprese salads or toss it in pasta salad, with feta or goat cheese as a creamy counterpoint.
Cepa Vieja Sherry Vinegar
Vinagres de Yema’s Cepa Vieja falls somewhere between a balsamic and a red wine vinegar, with a sweet flavor and lingering hint of raisiny must that is typical of aged sherries. Aged in 100-year-old oak barrels, the final product has the complexity of every previous batch, as well as smoky notes from the oak itself. The company—founded by renowned winemaker Fernando T. De Terry y Galarza in Spain’s Andalucia—produces its vinegar via the solera method, the same process used to blend sherries of different ages. With the flavor profile of sherry vinegar that has been aged for 25 years, Cepa Vieja is the oldest vintage available from the company. Try it combined with sweet-tart grapes in our Roasted Chicken Breasts with Grapes and Sherry Vinegar.