Oliviers & Co Specialty Vinegar with Champagne

Tasting notes of the Curator

There is a kind of gentleness to this vinegar that feels distinctly French—an acidity so delicate it glides rather than bites. Made from the base wines of Champagne, it inherits the finesse of the grapes used for that most aristocratic of sparkling wines: Chardonnay, Pinot Noir, and Pinot Meunier. Each variety brings its own timbre—Chardonnay’s crystalline brightness, Pinot Noir’s subtle red fruit notes, and the rounded warmth of Pinot Meunier. Together, they create a vinegar that doesn’t shout its presence but rather whispers it with clarity and grace.

On the nose, one detects a soft interplay of white flowers, brioche, and a trace of green apple—an aromatic fingerprint of Champagne itself. The mouthfeel is supple and satin-like, with the acidity balanced by a mellow sweetness, reminiscent of golden raisins and mirabelles. Unlike many vinegars that dominate a dish, this one harmonizes. It has what the French call justesse—a sense of rightness, a natural alignment of flavor and purpose.

Drizzled over young asparagus or a medley of spring lettuces, it brings lift without aggression. Added to reductions or deglazed with shallots, it turns the simplest of sauces into something that tastes quietly perfected. It is a vinegar for those who understand that luxury need not be loud, that refinement can reside in the subtlest note of acid, the lingering scent of a vanished bubble.

Pairings and Suggestions

• Dressings: Combine with extra virgin olive oil (preferably a mild Provençal one) and a touch of Dijon mustard for a silky vinaigrette that flatters leafy greens and seafood salads.
• Finishing Touch: Drizzle over poached lobster, crab, or scallops to awaken sweetness and balance richness.
• Poultry & Game: Use to deglaze pan-roasted duck or quail, adding depth to the glaze without overpowering the meat.
• Vegetables: Brightens roasted beets, carrots, or fennel, lending them an almost honeyed freshness.
• Fruit Applications: A few drops over fresh strawberries or peaches transform them into an impromptu dessert that recalls the joy of Champagne itself.

When Champagne Turned Still: The Vinegar of the Forgotten Bubbles

The story of Champagne vinegar begins, paradoxically, with failure. Before Champagne was synonymous with celebration, the wines of the region were still and fragile, prone to refermentation and spoilage. Bottles would burst from pressure, and the “mad” wines that survived were deemed unfit for polite tables. Yet, from this misfortune arose an unexpected alchemy. The same yeasts and sugars that caused trouble in cellars produced, under certain conditions, a vinegar of startling brightness.

In the 17th and 18th centuries, when Champagne’s great houses were perfecting their sparkling craft, the byproducts—the wines that refused to behave—were often entrusted to vinegar-makers. These artisans, known as vinaigriers, transformed disappointment into delicacy. Over centuries, this quiet practice evolved into a regional tradition. To this day, Champagne vinegar is prized for its uniquely balanced acidity and fine aromatic persistence, born of the same terroir and grape varieties that make Champagne legendary.

Oliviers & Co, faithful to its mission of celebrating Mediterranean craftsmanship, collaborates with small French vinegar producers who continue this lineage. Their method honors time and temperature: slow fermentation in oak, careful aging, and constant tasting until the acidity blooms without harshness. What emerges is not a culinary byproduct but a work of precision—an edible echo of Champagne’s vanished effervescence.

Storage Instructions

Store tightly sealed in a cool, dry place, away from sunlight and heat. Natural sediment or slight cloudiness may occur over time; it is harmless and a sign of artisanal production. Best enjoyed within two years of opening to preserve its aromatic clarity and balance.