Food & Wine USA - (10)October 2020

O

B

S

E

S

S

I

O

N

S

16 OCTOBER 2020

VEN THE LIGHTEST drizzle of vinegar can

add an unexpected dimension to a tried-

and-true recipe, bringing a welcome

punch of acid to a simple pan of roasted

vegetables, an autumnal stew, or even a

slice of pie à la mode. The bottles below—

our favorites new and old—are sure to fuel

hours of inspiration and experimentation

in the kitchen.

E

RAMP UP RAMP VINEGAR

Few plants have the cult

following that ramps do, which

is why this bottle made from

fermented ramps is the

ultimate host gift. Use it to add

a tangy, peppery finish to crispy

roasted potatoes, green beans,

or spaghetti carbonara. ($24 ,

rampupshop.com)

HANEGA PLUM VINEGAR

Gotham Grove founder Jiyun

Jennifer Yoo reaches for this

naturally fermented aged

Korean plum vinegar as part

of her go-to marinade with

soy sauce and honey. It’s also

perfect for adding delicate

fruit notes to cocktails. ($42,

gothamgrove.com)

CASTELLI SPICY WHITE

BALSAMIC VINEGAR

Whenever red vinegar is too

acidic for a dish, reach for this

mild vinegar made with grapes

grown in Modena—plus a hint

of hot chile. It’s delicious

drizzled on pizza and is great

for macerating red onions. ($25,

italianfoodandstyle.com)

NOBLE TONIC 05

FINISHING VINEGAR

How many ingredients work as

well on brussels sprouts as on

ice cream? Aged in bourbon

barrels and sweetened with

maple syrup, this sherry vin-

egar’s oak and caramel notes

make it extra versatile. ($46 ,

store.177milkstreet.com)

LA GUINELLE & DOMAINE

PLAGEOLES MAUZAC VIN

DE VOILE

Frenchette chefs Lee Hanson

and Riad Nasr use this herba-

ceous, nutty vinegar, made from

Domaine Plageoles’ Vin de Voile

wine, on fish, fruit desserts, and

in their beurre noisette. ($3 8 ,

nextdoorspacebk.com)

ACID LEAGUE GARDEN HEAT

This subtly spicy vinegar, made

with carrots, celery, tomatoes,

and jalapeños, is from the

fermentation fanatics at Acid

League. We’re using it to top

off Mexican tortilla soup and

as the secret (shh!) ingredi-

ent in our Bloody Marys. ($15,

acidleague.com)

HUILERIE BEAUJOLAISE

VINAIGRE DE CALAMANSI

Chef Andrew Zimmern loves

this vinegar made from sour-

sweet calamansi citrus. Packed

with acidity and sharpness,

Zimmern uses it in hollandaise

as well as lemon pastas and

cold chicken salads. ($40,

store.177milkstreet.com)