Food forager Ari Weinzweig, founding partner of the renowned Zingerman's in Ann Arbor, Michigan and author of Zingerman's Guide to Good Eating, says there's a whole world of vinegars beyond balsamics. Consider these:
Sherry Vinegar: The PX vinegar from Sanchez Romate is particularly special.
Banyuls: From Catalan country in southwestern France, Banyuls has a smooth, feathery-light, subtly sweet and spicy flavor enhanced by a hint of almond and dark chocolate. When paired with a buttery Provencal olive oil it makes a fine vinaigrette.
Cider Vinegar: The one made by Pierre Gingras in the Montérégie region of Quebec is particularly nice. Aged for two years in French oak barrels, the unfiltered and unpasteurized vinegar has true apple flavor.
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