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 mignonet