Food forager Ari Weinzweig, founding partner of the renowned Zingerman's in Ann Arbor, Michigan and author of Zingerman's Guide to Good Eating, says there's a whole world of vinegars beyond balsamics. Consider these:
Sherry Vinegar: The PX vinegar from Sanchez Romate is particularly special.
Banyuls: From Catalan country in southwestern France, Banyuls has a smooth, feathery-light, subtly sweet and spicy flavor enhanced by a hint of almond and dark chocolate. When paired with a buttery Provencal olive oil it makes a fine vinaigrette.
Cider Vinegar: The one made by Pierre Gingras in the Montérégie region of Quebec is particularly nice. Aged for two years in French oak barrels, the unfiltered and unpasteurized vinegar has true apple flavor.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
