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Vinegar is used in cooking and baking; creating sauces, dressings and marinades: even to transform milk into a buttermilk. There are many types of vinegars including apple cider, red wine, balsamic and Champagne.

Much like Champagne, Champagne vinegar is light-colored and delicately flavored.  Chardonnay grapes are typically used to make Champagne vinegar

I love Champagne and chardonnay vinegar and reach for them often.  They have a delicate flavor is makes it pair well with fruits and is especially good in vinaigrettes.  Seafood is a big hit in my house and these vinegars also makes a great marinade for shrimp and fish.

 BR Cohn Vinegars

BR Cohn Raspberry Champagne Vinegar and Pear Chardonnay Vinegar are two delicious options that we carry in both our Downtown and Baldwinsville stores.

Raspberry Champagne Vinegar has a wonderful balance of fresh berries and the crisp, clean flavor of champagne.  It is aged in oak barrels for 24 months using a 500 year old traditional Orleans method – then blended with 100% natural raspberry juice.

Pear Chardonnay Vinegar is also aged using the 500 year old traditional Orleans method, and then is combined with delicious, natural pear juice.  The flavor is so delicate that I sometimes sprinkle it right over salad greens without any oil…making it a super healthy way to dress your salad.

Consider reaching for Raspberry Champagne Vinegar to:

  • Sprinkle over melon, fresh berries or freshly steamed vegetables
  • Bring out the flavor in asparagus, artichokes or avocados
  • Enjoy as a marinade for fish, poultry or pork
  • Mix with extra virgin olive oil or grape seed oil to make an outstanding dipping oil or vinaigrette

Pear Chardonnay Vinegar is best to:

  • Sprinkle over flavorful greens such as arugula, spinach or baby swiss chard
  • Use in salad containing fresh fruits or creamy cheese such as goat cheese
  • Enjoy as a marinade for fish, poultry or pork
  • Mix with extra virgin olive oil or grape seed oil to make an outstanding dipping oil or vinaigrette