American Vinegar Works
Ramp Wine Vinegar
Description
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 of salt.
- Mignonette upgrade: Ramp Wine Vinegar + minced shallot + cracked pepper over oysters.
- Finishers: A spoon over steamed asparagus, potatoes, or grilled mushrooms; a splash to round out your favorite hot sauce.
Tell Me More
Our Ramp Wine Vinegar is made by slowly co-fermenting wild foraged ramps from New York's Catskill Mountains with chardonnay wine from California. Why? Because it tastes great and we hate to see coastal discord at the dinner table. Ramps are delicious, seasonal treats that pop up in the forests of the Northeast down to Appalachia around early to mid spring. An allium, ramps have a delicate leek meets mild onion flavor that is valued by chefs and home cooks alike. Sadly they are also fleeting and are only available for a few weeks each year. We hate to see you sad so we fermented our special our limited-edition Ramp Wine Vinegar to hold you over until the spring.
Size: 250ml glass bottle
Perfect For: Vinaigrettes, finishing hot sauces, drizzled on steamed vegetables, and in mignonette for oysters.
Fermentation Base: Chardonnay
Base Origin: California
Taste Profile: Addictive for ramp lovers. A balanced combination of savory and sour with clear ramp notes on both the nose and palate.
Production Process: Slow fermented and aged.
Minimum Acidity: 5%