375 ml


Champagne or Sparking Wine Vinegar is considered the lightest of vinegars, and unfortunately that usually means mostly acid on the tongue with little of the flavor of the base champagne remaining after production. This delicious champagne vinegar is made slowly, the old fashion way, and that means it's full of flavor.


Katz & Co.'s Sparkling Wine Vinegar is made in Sonoma from high quality sparkling wine stock, mainly chardonnay – so technically, it's a 'sparkling wine' vinegar. It offers crisp and pleasant acidity, hints of vanilla from the oak and subtle nuances of sweet melon and cucumber in the finish. It is perfect for salads with fresh greens, and marinades as well as a cooking/deglazing liquid.

Vinegar is one of the original "slow foods" – in millennium past it was used as a beverage, in cooking and as the basis of most sauces. Over time, art has yielded to industry, and the traditional slow methods, such as the "Orleans" method, gave way to large "generators," which could produce uniform batches of vinegar in days rather than months or years. This is accomplished by adding heat and oxygen to the tanks along with a considerable amount of agitation. This results in vinegars that look and taste the same year after year - little to none of the flavor characteristics from the base wine survive to reach these uniform bottles of acid.

The 500-year-old Orleans method relies on quality wine, oak barrels, time, and an artisan's judgment. Specialized bacteria, acetabactors, are introduced into the wine with oxygen creating the perfect environment for the conversion of alcohol to acid. The process is driven by Mother Nature, and it can take anywhere from three to six months. Then all but 10% of the finished vinegar is drawn off and placed in oak barrels for aging; the remainder is left in the converter to be used as the "mother" for the next batch of vinegar. More wine is added to the conversion barrel and the process begins again.

Finally, we've got some authentic vinegar made here in the USA that can be used to enliven your favorite dishes and create distinctive dressings and sauces. It's already a favorite of many of America's top restaurant chefs.