Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Champagne Vinegar

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

Vinegar made from Champagne. It has a pale color and a delicate flavor.

Don’t have it?

Substitute white wine vinegar.

How to choose:

Champagne vinegars made in France tend to have a more full-bodies, interesting, and authentic Champagne flavor than those made elsewhere. They’re not as easy to find, however.

How to store:

Keep away from heat and light. Unopened, it will keep indefinitely. Once opened, it should last about 6 months. 


  • Recipe

    Orange, Pear, and Date Salad with Orange-Rosemary Vinaigrette

    Though the jewel-like tones of orange slices scream for attention, the charm of this refreshing salad is its balanced, simple, almost subdued flavors, which beguile with every bite.

  • Recipe

    Spring Vegetable Ragoût

    Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so…

  • Recipe

    Marinated Shrimp Tacos

    With so many toppings to choose from, these tacos make for a dinner that’s as fun as it is tasty.

  • Recipe

    Shredded Romaine and Cucumber Salad with Yogurt Dressing

    This is one of the most requested recipes at Oleana, thanks in no small part to the fresh herbs, which make each bite an explosion of flavor. Don’t be stingy…

  • Recipe

    Wild Mushroom Salad with Fried Eggs

    Sunny-side-up eggs top savory mushrooms and greens dressed in a rosemary-laced Champagne vinaigrette. Adding water and covering the eggs while cooking is a hybrid fry-and-steam method that prevents rubbery whites.

  • Recipe

    White Asparagus, Parsley, and Cranberry Salad

    One of the great surprises about white asparagus is how deliciously crisp and refreshing it is raw. Slicing it thin makes peeling unnecessary, but be sure to trim off the…

  • Recipe

    Salt-and-Pepper Roast Beef with Béarnaise Sauce

    This roast is perfect for the holidays, since it uses a brilliant "reverse-sear" method: roast the beef in a low oven first, then sear it on the oven or stovetop…

  • Recipe

    Chopped Grilled-Chicken Salad

    Buttermilk, blue cheese, and bacon: These three Bs conspire to make a chicken salad that’s unbelievably good.

  • Recipe

    Champagne-Lavender Marinated Grilled Rib-Eye

    Lavender may not immediately come to mind when you think of steak, but paired with thyme and Champagne vinegar, it adds a subtle summery note to the meat, as if…


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial