American Vinegar Works
Better Than Champagne Chardonnay Wine Vinegar
Description
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 mignonette: Stir with minced shallot and cracked pepper for a bright, elegant lift.
Tell Me More
Size
250ml glass bottle
Perfect For
Vinaigrettes, dressings, marinades, warm grain salads, roasted beets, cocktails and drinking shrubs.
Fermentation Base
Apple Cider
Base Origin
Massachusetts
Taste Profile
Tangy with just a hint of blueberry and sweetness.
Production Process
Co-fermented with wild Maine blueberries. Aged in 25 gallon American oak barrels.
Minimum Acidity
4%