The bottle you reach for when a dish needs a little lift.
If you’ve only ever used standard supermarket white wine vinegars, this is a completely different story. It’s made by the Roca family in Spain, who blend crisp Chardonnay wine vinegar with a touch of sweet, fresh grape juice before aging it in oak barrels.
The result is what the Spanish call agridulce—a mellow, sweet-and-sour balance that has plenty of bright tang without that harsh, throat-burning sting. It’s smooth, slightly fruity, and incredibly forgiving to cook with.
Keep it right on the counter next to your good olive oil. It is exactly what you want to splash over raw oysters, use for a quick batch of pickled red onions, or whisk into a simple, everyday green salad dressing that tastes like it came from a restaurant.
What it tastes like: Crisp, bright, and slightly sweet with notes of ripe stone fruit.
How to use it: Splash it into pan sauces for fish, toss it with roasted summer veggies, or use it anywhere you need a clean pop of acidity.
The breakdown: 70% oaked Chardonnay wine vinegar, 30% grape juice. No weird fillers or added sugars.
I genuinely can’t live without this vinegar.
The bottle you reach for when a dish needs a little lift.
If you’ve only ever used standard supermarket white wine vinegars, this is a completely different story. It’s made by the Roca family in Spain, who blend crisp Chardonnay wine vinegar with a touch of sweet, fresh grape juice before aging it in oak barrels.
The result is what the Spanish call agridulce—a mellow, sweet-and-sour balance that has plenty of bright tang without that harsh, throat-burning sting. It’s smooth, slightly fruity, and incredibly forgiving to cook with.
Keep it right on the counter next to your good olive oil. It is exactly what you want to splash over raw oysters, use for a quick batch of pickled red onions, or whisk into a simple, everyday green salad dressing that tastes like it came from a restaurant.
What it tastes like: Crisp, bright, and slightly sweet with notes of ripe stone fruit.
How to use it: Splash it into pan sauces for fish, toss it with roasted summer veggies, or use it anywhere you need a clean pop of acidity.
The breakdown: 70% oaked Chardonnay wine vinegar, 30% grape juice. No weird fillers or added sugars.
I genuinely can’t live without this vinegar.
