I've always been a bit ambivalent about vinegar. I usually have red and white wine vinegar, and balsamic and sherry vinegar on hand, but I'm never convinced about the difference between vinegars, chardonnay and champagne for example. Vinegar is vinegar right? No wrong, there is a world of difference between vinegars and between good and ordinary vinegar.
After Fat: An Appreciation of a Misunderstood Ingredient, with Recipeswas published I met Allison, a dietician who appreciated fat! We have kept in contact and often exchange information and research on quality animal fats that we both champion. I idly mentioned my vinegar ignorance and thanks to her connections 3 bottles of vinegar from Kimberley in California arrived earlier this year.
I will be making salad dressings and deglazing pans, with these vinegars, but first I want to make my beurre blanc to serve with seafood and beurre rouge for poached bone marrow of course.