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Parents shouldn't have favorites. So I will just say this is my seasonal favorite...
Wild foraged ramps and chardonnay wine come together to make this beautifully savory and allium-forward vinegar. I hope you enjoy this little bit of spring captured in a (sour) bottle as much as I do.
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Our Ramp Wine Vinegar is made by slowly co-fermenting wild foraged ramps from New York's Catskill Mountains with chardonnay wine from California. Why? Because it tastes great and we hate to see coastal discord at the dinner table. Ramps are delicious, seasonal treats that pop up in the forests of the Northeast down to Appalachia around early to mid spring. An allium, ramps have a delicate leek meets mild onion flavor that is valued by chefs and home cooks alike. Sadly they are also fleeting and are only available for a few weeks each year. We hate to see you sad so we fermented our special our limited-edition Ramp Wine Vinegar to hold you over until the spring.
Size: 250ml glass bottle
Perfect For: Vinaigrettes, finishing hot sauces, drizzled on steamed vegetables, and in mignonette for oysters.
Fermentation Base: Chardonnay
Base Origin: California
Taste Profile: Addictive for ramp lovers. A balanced combination of savory and sour with clear ramp notes on both the nose and palate.
Production Process: Slow fermented and aged.
Minimum Acidity: 5%
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