Whole Foods’ Finest Vinegars

Without proximity to Whole Foods I often feel incomplete. I know it’s a privilege to have it near, and don’t really utilize it for big shops, instead I use the giant gourmet supermarket as a bigger, better bodega — caveat: I live in Brooklyn — filled with the finest pantry items to fill a larder or cook a quick impromptu meal if you’re missing that one (sometimes esoteric) ingredient. That said, it’s also become my go-to grocer for the little things; at $750 billion in sales over the past year, across 500 stores in 45 States, it may as well have the vastest array of vinegars in my general vicinity.

If you’re looking for that absolutely necessary vinegar that makes or breaks a dish, here’s a list of those brands and bottles to look for: 

Napa Valley Naturals

Napa Valley Naturals started as a small farmers market stand in Northern California's wine country in the early 1990s, and now part of Stonewall Kitchen, still providing premium wine vinegars for all occasions: red, white and champagne! Their Organic Red Wine Vinegar is broad and bright, with just enough barrel-age to make it feel so Napa. It’s versatile enough to use lightly on salads, and deeply in dark braises, while still retaining its body. Their White Wine Vinegar is verdant, with a tickle of tropical fruit notes on the nose. I use it to break butter sauces and even for quick pickling. Whereas their Champagne offers a little spritz that’s ideal for dressing up an oyster, alongside a real glass of champagne of course!

O Orange Blossom

O Olive Oil & Vinegars started co-crushing olives, fruits and herbs in California's Yolo Country in the mid-90s, which eventually crossed over into a line of crushable vinegars. Citrus Champagne pairs well with soft cheeses and salads, while an Orange Blossom Champagne is a bit more plush while still highlighting California’s sunny citrus with a slightly sweeter and more fragrant appeal. Raspberry Champagne sips like a celebration (see: Kir Royale): try it in a glass of sparkling water. Yuzu Rice Vinegar, made with the tart grapefruit-y Japanese citrus, is excellent for making rice, but also on cooked (and raw) fish preparations.

DeNigris Rose

At 135 years old, DeNigris abides by many of traditional balsamic practices, but I love their floral Sweet Rosé Vinegar, an Italian condiment made of Ancellotta grapes and aged in oak barrels for up to three years. It’s my favorite for marinating fruit (e.g. berries), or a beautiful boost for a tomato soup!

Seggiano Carmelized Onion Balsamic

There are many balsamic vinegars to choose from, be it Fini, Lucini and Monari … but lately I’ve opted for Seggiano’s Caramelized Onion Balsamic, which is dense, dark, sweet and savory. It’s a perfect condiment on top of or on the side of steak — or even as a marinade before cooking one! As an alternative, try their not so cloying White Balsamic, which uses the same lambrusco grapes from Modena, for a light and refreshing taste without too much residual sugar. 

London Pub Malt Viinegar

A fixture of fish & chips, Reese “London Pub” malt vinegar isn’t limited to its British heritage. Try a good glug in a pot of baked beans, to deglaze roasted Brussels sprouts, or even reduce to a thick sticky caramel drizzle for a cake. 

Marukan rice vinegar

There’s got to be everyday staples too, and I prefer Marukan organic rice vinegar as a base vinegar for a variety of things, as a big part of a blend (of vinegars) for pickling liquids, but I also like using Eden’s ume plum vinegar (the leftover brine form pickling ume plums), for a ruby red sprinkle on crisp cabbage slaws and bitter green salads.