Champagne vinegar is made from champagne or sparkling wine and should have a light color, texture, and taste. It is important to check the label for the grape of origin and to buy it from a store with proper storage conditions.
A newcomer outside of France, champagne vinegar is available in many high-end markets and most health food stores. Since this type of vinegar can be a bit pricey, you need to make sure you get your money’s worth. Quality champagne vinegar comes from certain wine grapes, has a specific color and texture, has a light taste, and is sold under specific market conditions.
Champagne vinegar is, as the name suggests, vinegar made from sparkling, effervescent champagne or sparkling wine – the accepted name for champagne produced outside northern France. Champagne and sparkling wines are traditionally made from a mix of Chardonnay and Pinot Noir grapes, although some brewers use a mix of Chardonnay and Pinot Blanc. Quality champagne vinegar will also be produced from these grapes. Check the label to make sure you’re getting the real stuff. Avoid vinegar that doesn’t list the grape of origin.
Another characteristic of high-quality champagne vinegar is its color and texture. Like the champagne it’s made from, champagne vinegar should be light in color, ranging from pale gold to apricot orange, never brown like apple cider vinegar or dark red like balsamic vinegar. Champagne-based vinegar should also have the consistency of water. To judge this, tilt the bottle. If the vinegar moves slowly or coats the sides of the container, it has been sitting too long and should be avoided.
Quality champagne vinegar should have a light, delicate flavor, with less acidity than white wine vinegar, apple cider vinegar, and other commonly used culinary vinegars. This is why culinary experts recommend using this type of vinegar when preparing delicate dishes where a stronger vinegar would have overwhelmed other flavors. Some high-end supermarkets will let you taste the vinegar before buying. If you can, take the opportunity and find a vinegar that you really like.
Finally, quality champagne-based vinegar is sold under certain market conditions. While less volatile than its parent beverage, vinegar degrades rapidly when exposed to heat, humidity, or bright light. The vinegar should be located away from the produce aisle of your market and in an interesting part of the store. The market itself should appear clean, with no visible dirt on shelves or floors, and no discernible “off” smells.
Protect your devices with Threat Protection by NordVPN
