Lifestyle F&W Picks 7 Great Vinegars for Your Pantry Push the limits of flavor with our favorite finishing vinegars. By Oset Babür-Winter Oset Babür-Winter Instagram Twitter Title: Senior Drinks Editor, Food & WineLocation: New York CityExperience: Oset Babür-Winter has completed the Wine and Spirits Education Trust's (WSET) Level 3 Award in wines and was previously the magazine's associate culture editor, where she edited Obsessions. Food & Wine's Editorial Guidelines Published on September 30, 2020 Share Tweet Pin Email 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. Victor Protasio 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 Victor Protasio 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 Was this page helpful? Thanks for your feedback! Tell us why! Other Submit