Acid brightens, balances salt and fat (two other nonnegotiable elements of a well-rounded plate), and in the best cases, adds layered flavor. Vinegar is one of the simplest ways to achieve this complexity
Photo-Illustration: retailers If you consider yourself a fairly serious home cook, you already know that acid is a vital component to pretty much every dish. If not, let this be your introduction: Acid brightens, balances salt and fat , and in the best cases, adds layered flavor. Vinegar is one of the simplest ways to achieve this complexity, but it’s not as easy as just grabbing whatever you have in the cabinet.
$13 at Amazon Buy $13 at Amazon Buy @media screen and { .page-header .disclaimer-text_revenue { display: block; } } @media screen and { .tertiary .disclaimer-text_revenue { display: block; } } Katz Late Harvest Sauvignon Blanc Agrodolce Wine Vinegar $14 $14 For American-made wine vinegars, Turkell turns to Katz, whose products come from vineyards in and around Napa Valley. These vinegars are “bigger and bolder than their French counterparts,” he says, “with a bit of added sugar for sweetness.
From $14 at Market Hall Foods Buy @media screen and { .page-header .disclaimer-text_revenue { display: block; } } @media screen and { .tertiary .disclaimer-text_revenue { display: block; } } Kimberly Organic Champagne Wine Vinegar $25 $25 “I prefer Champagne vinegars to white wine vinegars — especially in California, where white wine vinegar ends up having a Chardonnay profile,” Singer says. “That comes across in this vinegar. It’s less unctuous, and therefore more versatile.
$11 at Caputo's Buy La Bodega Sherry Vinegar from Jerez $7 $7 “Sherry isn’t a drink I particularly like,” Singer says, “but something about sherry vinegar is so good.” She uses it in vinaigrettes, along with red wine vinegar, to add dimension to a mignonette, and most often, to deglaze pans after cooking something like a pork chop.
$30 at Gustiamo Buy @media screen and { .page-header .disclaimer-text_revenue { display: block; } } @media screen and { .tertiary .disclaimer-text_revenue { display: block; } } Brightland Rapture $22 $22 Emily Schildt, founder of Pop Up Grocer, uses Brightland’s balsamic vinegar all the time. “I love to reduce it a bit and put it on everything,” she says. “Tomatoes, cheese, you name it. It also pairs really well with Brightland’s Champagne vinegar, Parasol. I like to mix the two together.
$20 at Little Apple Treats Buy Acid League Meyer Lemon Honey Vinegar $15 $15 “These guys are the cool kids,” says Turkell. In fact, when he first heard about the company, he wondered if its vinegars — hybrid styles with more than one ingredient and chef-driven profiles — would be all hype. As it turns out, “they’re really well-made,” he says. Most are so singular, they’d be hard to apply to a lot of uses in the kitchen, but Turkell likes this one because it’s a bit more user-friendly.
$19 at The Japanese Pastry Buy Iio Jozo Fig Vinegar $18 $18 Battilana is also a fan of Iio Jozo, but she particularly likes his fig vinegar, which she says “tastes not of the fruit but of fig leaves — slightly nutty, with a coconut-like flavor and a delicate sweetness.” It’s delicious in salad dressings, particularly salads with fruit, and also with fish and pork.
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