Parasol Champagne Vinegar

This vinegar starts with California chardonnay grapes that undergo two rounds of fermentation before meeting Navel and Valencia oranges. The result is a raw, unpasteurized champagne vinegar with citrus notes that brighten without overwhelming.

Because it's raw and unfiltered, you get the active cultures and cloudy appearance that signal nothing has been stripped away. The orange element provides a fruit-forward sweetness that balances the acidity, making it gentler than most wine vinegars while still offering enough brightness to cut through rich ingredients.

Use it anywhere you'd reach for a standard champagne vinegar but want more dimension: whisked into vinaigrettes for bitter greens, drizzled over roasted vegetables, stirred into grain bowls, or splashed onto oysters and crudo. It works particularly well with fennel, avocado, stone fruit, and fatty fish. The citrus keeps it from tasting one-note while the chardonnay base provides enough backbone to stand up to olive oil and other bold flavors.

The bottle is compact enough to keep on the counter rather than buried in a pantry, and the raw format means it will continue to develop subtle complexity over time. If you cook with vinegar frequently and appreciate ingredients that do more than one thing at once, this delivers acidity with character.