Better Than Champagne Chardonnay Wine Vinegar

Blanc-de-blancs energy—without the snobbery Better Than Champagne Chardonnay Wine Vinegar starts with California chardonnay, slow-fermented in small batches using an early-1800s method, then rested in 25-gallon American oak. The result is feather-light, bright, and polished—like a champagne blanc de blancs vibe, only vinegar, and honestly better for the kitchen. Flavor profile The most delicate of your wine vinegars: clean, vivid acidity with a subtle, almost nutty undertone that makes greens glossier and seafood sing. Why cooks reach for it Because it lifts without shouting. A splash gives vinaigrettes clarity, turns butter sauces silky, and brings oysters into focus. It finishes hot sauces with finesse instead of fire. How to use it (quick wins) Everyday vinaigrette: 1 part Better Than Champagne Chardonnay Wine Vinegar to 2–3 parts extra-virgin olive oil with a pinch of salt. Beurre blanc upgrade: Reduce a small splash with shallot, whisk in cold butter, and season. Oyster mignonette: Stir with minced shallot and cracked pepper for a bright, elegant lift. Tell Me More Our Better Than Champagne Vinegar is just that. It is not champagne vinegar, it is its' better cousin from across the pond and we couldn’t be happier with how this little upstart turned out. Naming Note: Why don't we call it Champagne vinegar? We told you- it's better... AND we strive to make vinegars with a sense of place and that respect that sense of place in other foods. Champagne vinegar should come from the Champagne region of France. Our vinegar is made from traditional champagne grapes (ie chardonnay) but it is made in our vinegar works in New England, not France. This beautiful vinegar reflects the American wine tradition and builds on champagne-inspired vinegar flavor profiles. Size 8.5oz glass bottle Perfect For Vinaigrettes, beurre blanc, finishing hot sauces, and mignonette for oysters. Fermentation Base Chardonnay Base Origin California Taste Profile The most delicate of our wine vinegars. Bright and clean acid with a slightly nutty layer. Production Process Slow fermented. Aged in oak barrels. Minimum Acidity 5%