Marukan Seasoned Rice Vinegar. I make a simple sunomono, with surimi or cooked shrimp, cucumbers, thinly sliced onion, sometimes seaweed, sometimes avocado. It's delicious. Prepare the ingredients, pour on the vinegar. Done.
I LOVE vinegar. My current favorite is the Celery Leaf one from Keepwell. I also am never without a seasoned rice vinegar, malt vinegar for anything fried, and my all-time favorite is ume plum (sprinkle on sliced cucumbers and swoon).
Black sugarcane vinegar from the Philippines is the best for Chicken Adobo, and the Sukang Iloco from Datu Puti is my current favorite. Also partial to Toro Albala Sherry vinegar for vinaigrettes. The Riserva from a 1980 solera still has some life in it. Also, I love Spanish Moscatel vinegar for dressing ripe tomatoes. It is sweet, but not as cloying as run-of-the-mill Balsamics
When I'm on top of my kitchen game, I make my own. I start with a champagne vinegar. Then I put rosemary, garlic, thyme, peppercorns, and anything other herbs I have around into the mixture. I'll use it right away. I'll let it age. I like it both ways . . . .
I was exclusively committed to Martin Pouret red wine vinegar and used their white and tarragon as well. The red became unavailable during the pandemic. I found a suggestion online for a cheap substitute--Colavita. I like it a lot. Martin Pouret seems to be back at a few sites, but I'm not sure that my relationship with it will be exclusive going forward. New packaging, higher price.
After a long search for a balsamic vinegar I came across Due Vittorie Vinegar from Modena..super! Love it, had it on my pizza last night.
This is a great conversation. Maybe one day you could do the same thing for Olive Oil because the worst cooking instruction in the world is "use a good evoo". Hello! What evoo would that be!
A neighbor gave me a bottle of chive blossom vinegar he made (his mom’s recipe), and ever since we’ve been hooked on it. So simple: chive blossoms steeped in red wine vinegar for a few weeks.
You'll have to try it to believe the taste.....Fairway Market brand (NYC & N Jersey) Lambrusco Vinegar. Had to contact a store Mgr. to get them to ship me a case.
While visiting South Korean 2012 I was taken to a plum vinegar manufacturing facility. A hundred or so large ceramic vessels partially buried in the ground outdoors where the vinegar is aged for several years. The vinegar is very concentrated with a tart plum flavor like umeboshi without the salt. Fabulous.
Alessi White Balsamic vinegar. Don't particularly like their other vinegars, but the white balsamic is wonderful on a salad even if you don't use olive oil. It is bright and a little sweet.
I am currently in Spain, so a good sherry vinegar is essential. White wine vinegar is my classic go to. Cider vinegar for pork and chicken (and mussel salad). But my luxury is raspberry vinegar which I have made and use for game bird fillets in a warm winter salad.
I have almost every vinegar (and living pantry item) Acid League has done but I keep coming back time and time again for their central pillars: Garden Heat and Strawberry Rose -- I could absolutely not recommend them more highly!
I've come to almost exclusively utilize Solera 77 Reserve sherry vinegar for salads, etc. I'd really be interested in any recommendations for other reserve sherry vinegars. Much like unheralded Spanish and Portugese wines, sherry vinegar is the underdog of the vinegar world. Also loved the vinegar that Camino, (the now shuttered Oakland restaurant) bottled.
These bottles are such fun! I love, love, love barrel aged Red Wine Vinegar from my friend's olive oil & vinegar store, Antica. Having said that, you'd be hard pressed to pry that bottle of ACV from my hand. It's a go to for dressings and marinades. But these TART bottles are calling my name right now.
Sherry vinegar, apple cider vinegar and Champagne vinegar are my go to, but I also use balsamic, malt, black, red and white wine vinegars. Very rarely do I use fruit vinegars.
I love Don Bruno moscatel vinegar, which I get at Kalustyan's, for gastriques and for plumping up raisins and dried fruits. I'm also a big fan of Katz's vinegars, especially the late harvest Zinfandel and the Sauvignon Blanc, and was so sad to read here that they are retiring. I knew Albert in the 80's when I was working my way through school in the bulk foods section of the Berkeley Bowl. The owner, who had hired me because she knew I could answer cooking questions, warned me that he was a force to be reckoned with, and she was right - he was exacting, demanding, and cranky. He fit my image of a chef with an artistic vision, and I enjoyed hopping to when he swept into my little fiefdom demanding precise information about the items in the bins, which by some miracle, I could usually supply. I didn't have enough money back then to eat at his restaurant and I wish I had.
A few years ago, when Zabar's ran out of Katz's, I called them and he answered the phone. I introduced myself by telling him I used to wait on him at the Bowl many moons ago and he replied, "I bet I was a real SOB to deal with, wasn't I?" and promptly gave me a lifetime discount on mail orders.
I have taken to adding about a teaspoon of bottle yuzu juice from the Japanese grocery to my salads along with the oil and vinegar. Highly recommend.
Delouis Vinegars from France, especially the apple balsamic. You can see the product range (more than vinegars) at delouis.com (in French or English). Search the web for where to buy.
Sadly, my all-time favorite vinegar is no longer in production as of April 2022. The Katzes, in California, have retired so I will have to live without the Late Harvest Sauvignon Blanc vinegar now. Any substitute ideas welcomed.
This is so great. I've just ordered a whole spate of vinegars I hadn't known about. Thank you all so much!
My own red wine vinegar that the mother was started in 1960s by my grandfather.
Gallon jugs of white vinegar from big box store. Wash floors, make meringue and wonderful olive chicken.
Marukan Seasoned Rice Vinegar. I make a simple sunomono, with surimi or cooked shrimp, cucumbers, thinly sliced onion, sometimes seaweed, sometimes avocado. It's delicious. Prepare the ingredients, pour on the vinegar. Done.
Can’t be without Sherry Vinegar
I LOVE vinegar. My current favorite is the Celery Leaf one from Keepwell. I also am never without a seasoned rice vinegar, malt vinegar for anything fried, and my all-time favorite is ume plum (sprinkle on sliced cucumbers and swoon).
Rancho Gordo pineapple and banana vinegars!
I use fig balsamic for salads with fruit
Mine are Katz vinegars. ❤️❤️❤️
Black sugarcane vinegar from the Philippines is the best for Chicken Adobo, and the Sukang Iloco from Datu Puti is my current favorite. Also partial to Toro Albala Sherry vinegar for vinaigrettes. The Riserva from a 1980 solera still has some life in it. Also, I love Spanish Moscatel vinegar for dressing ripe tomatoes. It is sweet, but not as cloying as run-of-the-mill Balsamics
When I'm on top of my kitchen game, I make my own. I start with a champagne vinegar. Then I put rosemary, garlic, thyme, peppercorns, and anything other herbs I have around into the mixture. I'll use it right away. I'll let it age. I like it both ways . . . .
I love Banyuls vinegar, my go to instead of sherry vinegar
I have so many vinegars, but champagne is the one that always thrills.
I was exclusively committed to Martin Pouret red wine vinegar and used their white and tarragon as well. The red became unavailable during the pandemic. I found a suggestion online for a cheap substitute--Colavita. I like it a lot. Martin Pouret seems to be back at a few sites, but I'm not sure that my relationship with it will be exclusive going forward. New packaging, higher price.
Current favorites: black vinegar for soup dumplings, ACV for shrubs.
After a long search for a balsamic vinegar I came across Due Vittorie Vinegar from Modena..super! Love it, had it on my pizza last night.
This is a great conversation. Maybe one day you could do the same thing for Olive Oil because the worst cooking instruction in the world is "use a good evoo". Hello! What evoo would that be!
Rice Vinegar Unseasoned.
When my basil flowers at the end of summer I make a lovely basil infused vinegar that I use throughout the year in dressings etc.
Rice wine vinegar!
Just discovered Ramp vinegar. Yum
Bonito vinegar is incredible on everything
A neighbor gave me a bottle of chive blossom vinegar he made (his mom’s recipe), and ever since we’ve been hooked on it. So simple: chive blossoms steeped in red wine vinegar for a few weeks.
You'll have to try it to believe the taste.....Fairway Market brand (NYC & N Jersey) Lambrusco Vinegar. Had to contact a store Mgr. to get them to ship me a case.
While visiting South Korean 2012 I was taken to a plum vinegar manufacturing facility. A hundred or so large ceramic vessels partially buried in the ground outdoors where the vinegar is aged for several years. The vinegar is very concentrated with a tart plum flavor like umeboshi without the salt. Fabulous.
Balsamic fig. It's good on vanilla ice cream!!!
It would be great if people would share their favorite recipe that includes their favorite vinegar😊
Alessi White Balsamic vinegar. Don't particularly like their other vinegars, but the white balsamic is wonderful on a salad even if you don't use olive oil. It is bright and a little sweet.
I am currently in Spain, so a good sherry vinegar is essential. White wine vinegar is my classic go to. Cider vinegar for pork and chicken (and mussel salad). But my luxury is raspberry vinegar which I have made and use for game bird fillets in a warm winter salad.
Champagne
I have almost every vinegar (and living pantry item) Acid League has done but I keep coming back time and time again for their central pillars: Garden Heat and Strawberry Rose -- I could absolutely not recommend them more highly!
Hi Ruth!
I love using Volpai Red and White vinegar for most of my dressing. I first learning about this brand when I was working at Chez and now I’m hooked! X
A.R. Valdespino Jerez, there family started making this vinegar in 1430
I've come to almost exclusively utilize Solera 77 Reserve sherry vinegar for salads, etc. I'd really be interested in any recommendations for other reserve sherry vinegars. Much like unheralded Spanish and Portugese wines, sherry vinegar is the underdog of the vinegar world. Also loved the vinegar that Camino, (the now shuttered Oakland restaurant) bottled.
Cepa Vieja sherry vinegar and Calamansi vinegar, my two favorites. I also like the Katz vinegars
These bottles are such fun! I love, love, love barrel aged Red Wine Vinegar from my friend's olive oil & vinegar store, Antica. Having said that, you'd be hard pressed to pry that bottle of ACV from my hand. It's a go to for dressings and marinades. But these TART bottles are calling my name right now.
Zhenjiang vinegar.
Sherry vinegar, apple cider vinegar and Champagne vinegar are my go to, but I also use balsamic, malt, black, red and white wine vinegars. Very rarely do I use fruit vinegars.
I love Don Bruno moscatel vinegar, which I get at Kalustyan's, for gastriques and for plumping up raisins and dried fruits. I'm also a big fan of Katz's vinegars, especially the late harvest Zinfandel and the Sauvignon Blanc, and was so sad to read here that they are retiring. I knew Albert in the 80's when I was working my way through school in the bulk foods section of the Berkeley Bowl. The owner, who had hired me because she knew I could answer cooking questions, warned me that he was a force to be reckoned with, and she was right - he was exacting, demanding, and cranky. He fit my image of a chef with an artistic vision, and I enjoyed hopping to when he swept into my little fiefdom demanding precise information about the items in the bins, which by some miracle, I could usually supply. I didn't have enough money back then to eat at his restaurant and I wish I had.
A few years ago, when Zabar's ran out of Katz's, I called them and he answered the phone. I introduced myself by telling him I used to wait on him at the Bowl many moons ago and he replied, "I bet I was a real SOB to deal with, wasn't I?" and promptly gave me a lifetime discount on mail orders.
I have taken to adding about a teaspoon of bottle yuzu juice from the Japanese grocery to my salads along with the oil and vinegar. Highly recommend.
Delouis Vinegars from France, especially the apple balsamic. You can see the product range (more than vinegars) at delouis.com (in French or English). Search the web for where to buy.
I have a red wine (merlot) vinegar that has a mother in it but don’t know what to do with it. Do I just add more red wine? Thanks!
VArvello- Rose and MelA.
Terre bormane - condimento bianco
Domecq sherry vinegar
I just started using fennel vinegar, a nice subtle way to add this flavor to some concoctions.
I just started using fennel vinegar, a nice subtle way to include this taste in more concoctions.
Tomato vinegar - Mutti Aceto di Pomodoro Tomato Vinegar - it is wonderful for salads.
I love honey vinegar. Have not seen it in this country but got mine in Barcelona years ago at a farmers market
I've been cooking a ton of Chinese food lately so Chinkiang Vinegar.
How to choose? Sugar cane followed by wilder kombucha vinegar with espelette chilie and of course my homemade vinegars.
Sadly, my all-time favorite vinegar is no longer in production as of April 2022. The Katzes, in California, have retired so I will have to live without the Late Harvest Sauvignon Blanc vinegar now. Any substitute ideas welcomed.
Happy to know I’m in good company with the multiple bottles of vinegar I keep in my pantry. Corti Bros own label of red wine vinegar is prob my fave.