Better Than Champagne Chardonnay Wine Vinegar
Blanc-de-blancs energy—without the snobbery
Better Than Champagne Chardonnay Wine Vinegar starts with California chardonnay, slow-fermented in small batches using an early-1800s method, then rested in 25-gallon American oak. The result is feather-light, bright, and polished—like a champagne blanc de blancs vibe, only vinegar, and honestly better for the kitchen.
Flavor profile
The most delicate of your wine vinegars: clean, vivid acidity with a subtle, almost nutty undertone that makes greens glossier and seafood sing.
Why cooks reach for it
Because it lifts without shouting. A splash gives vinaigrettes clarity, turns butter sauces silky, and brings oysters into focus. It finishes hot sauces with finesse instead of fire.
How to use it (quick wins)
Everyday vinaigrette: 1 part Better Than Champagne Chardonnay Wine Vinegar to 2–3 parts extra-virgin olive oil with a pinch of salt.
Beurre blanc upgrade: Reduce a small splash with shallot, whisk in cold butter, and season.
Oyster mignonette: Stir with minced shallot and cracked pepper for a bright, elegant lift.
Choose Your Size
Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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"THE MOST SURPRISING AND DELIGHTFUL VINEGARS I’VE EVER TRIED"
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"VINEGARS WITH A SENSE OF PLACE"
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Tell Me More
Size
250ml glass bottle
Perfect For
Vinaigrettes, dressings, marinades, warm grain salads, roasted beets, cocktails and drinking shrubs.
Fermentation Base
Apple Cider
Base Origin
Massachusetts
Taste Profile
Tangy with just a hint of blueberry and sweetness.
Production Process
Co-fermented with wild Maine blueberries. Aged in 25 gallon American oak barrels.
Minimum Acidity
4%
Better Than Champagne Chardonnay Wine Vinegar FAQs
Why don’t you call it Champagne vinegar?
How is it different from typical white wine vinegar?
What should I use it on?
Is it actually made from chardonnay?
What sizes are available?
Worth Waiting For
Modern vinegars have lost their way, so we stepped back in time to recreate a process from 1823. Our equipment doesn’t exist anymore so we remade it in partnership with local universities.
After slow fermentation our vinegars are barrel aged before being hand bottled raw and unfiltered. It all takes a lot more time and care but we think the results are spectacular. I hope you will too.
Vinegars with a Sense of Place
We create vinegars with flavor profiles that reflect a sense of place by working exclusively with American wines, ciders, and brews.
Our vinegar works is housed in the blacksmith shop for an old textile mill complex in the heart of New England that is on the National Register of Historic Places.
