Sour Power

Boutique vinegars have all the character of fine wine
Sam Gugino
Issue: August 31, 2006

Chefs around the country are turning to one of the oldest condiments in the pantry—vinegar—to boost existing flavors in dishes or to create new ones. But this isn't the jug white vinegar that doubles as window cleaner, or even better-quality wine vinegar.

For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2006.

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