Champagne Vinegar

Sauce And CondimentSauceDelicateBrightFruityMildAcidicFloral

Nutrition (per 100 g)

Calories: 20
Protein (g): 0
Fat (g): 0
Carbs (g): 0.4
Fiber (g): —
Sodium (mg): 5

Mostly water and acetic acid with negligible macronutrients; trace sugars vary by brand and style.

Storage

Room temp: up to 1095 days
Refrigerated: up to 1095 days
Frozen: up to 0 days

Champagne vinegar is a pale, delicately aromatic wine vinegar made from Champagne or other sparkling wines. It has bright, soft acidity around 6% with subtle green-apple notes and a clean finish. Its light body suits delicate vinaigrettes, quick pickles, pan sauces, and seafood finishes, and it is commonly sold filtered, sometimes barrel-aged.

Originating in France's Champagne region, it adapts traditional wine-vinegar acetification to sparkling wines and has spread across European and North American kitchens. Modern producers use Orleans or submerged-culture methods and age in stainless or wood depending on style.