Ramp Wine Vinegar
Spring in a bottle—savory, allium-bright, and beautifully balanced
Wild-foraged ramps from New York’s Catskill Mountains meet California chardonnay in a slow co-fermentation, then rest to deepen and round the flavor. The result is a vividly savory, ramp-forward vinegar that captures a fleeting season with clean acidity and an elegant finish. Limited, loved, and worth snagging when it returns.
Flavor profile
A balanced combination of savory and sour with unmistakable ramp on the nose and palate—think delicate leek meets mild onion, polished by time. It’s addictive for ramp lovers and welcoming to the ramp-curious.
Why cooks reach for it
Because it makes food taste composed without shouting. Use it to lift vinaigrettes, finish hot sauces with finesse, wake up steamed vegetables, or whip up a stunning oyster mignonette. When the season ends, this keeps the green-garlic magic going.
How to use it (quick wins)
Everyday greens: 1 part Ramp Wine Vinegar to 2–3 parts olive oil with a pinch of salt.
Mignonette upgrade: Ramp Wine Vinegar + minced shallot + cracked pepper over oysters.
Finishers: A spoon over steamed asparagus, potatoes, or grilled mushrooms; a splash to round out your favorite hot sauce.
Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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"VINEGARS WITH A SENSE OF PLACE"
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"THE MOST SURPRISING AND DELIGHTFUL VINEGARS I’VE EVER TRIED"
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Tell Me More
Our Ramp Wine Vinegar is made by slowly co-fermenting wild foraged ramps from New York's Catskill Mountains with chardonnay wine from California. Why? Because it tastes great and we hate to see coastal discord at the dinner table. Ramps are delicious, seasonal treats that pop up in the forests of the Northeast down to Appalachia around early to mid spring. An allium, ramps have a delicate leek meets mild onion flavor that is valued by chefs and home cooks alike. Sadly they are also fleeting and are only available for a few weeks each year. We hate to see you sad so we fermented our special our limited-edition Ramp Wine Vinegar to hold you over until the spring.
Size: 250ml glass bottle
Perfect For: Vinaigrettes, finishing hot sauces, drizzled on steamed vegetables, and in mignonette for oysters.
Fermentation Base: Chardonnay
Base Origin: California
Taste Profile: Addictive for ramp lovers. A balanced combination of savory and sour with clear ramp notes on both the nose and palate.
Production Process: Slow fermented and aged.
Minimum Acidity: 5%
Ramp Wine Vinegar FAQs
Is this a limited release?
What does it taste like?
How should I use it?
What’s the base wine and origin?
What’s the acidity?
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.
