7 Great Vinegars for Your Pantry
Even 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.
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 at 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 at gothamgrove.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 vinegar’s oak and caramel notes make it extra versatile. $46 at store.177milkstreet.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!) ingredient in our Bloody Marys. $15 at acidleague.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 at italianfoodandstyle.com
La Guinelle & Domaine Plageoles Mauzac Vin De Voile
Frenchette chefs Lee Hanson and Riad Nasr use this herbaceous, nutty vinegar, made from Domaine Plageoles’ Vin de Voile wine, on fish, fruit desserts, and in their beurre noisette. $30 at lecountry.store
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 at store.177milkstreet.com