Ramp Wine Vinegar

Spring in a bottle—savory, allium-bright, and beautifully balanced Wild-foraged ramps from New York’s Catskill Mountains meet California chardonnay in a slow co-fermentation, then rest to deepen and round the flavor. The result is a vividly savory, ramp-forward vinegar that captures a fleeting season with clean acidity and an elegant finish. Limited, loved, and worth snagging when it returns.  Flavor profile A balanced combination of savory and sour with unmistakable ramp on the nose and palate—think delicate leek meets mild onion, polished by time. It’s addictive for ramp lovers and welcoming to the ramp-curious.  Why cooks reach for it Because it makes food taste composed without shouting. Use it to lift vinaigrettes, finish hot sauces with finesse, wake up steamed vegetables, or whip up a stunning oyster mignonette. When the season ends, this keeps the green-garlic magic going.  How to use it (quick wins) Everyday greens: 1 part Ramp Wine Vinegar to 2–3 parts olive oil with a pinch