The Fancy Vinegar Brands Taking Our Pantries on an Acid Trip | Eater
"A Napa Valley farm and food producer that helped pioneer California’s artisanal olive oil scene in the 1990s and began making unfiltered, grape-based vinegars in the early 2000s. Rather than generic red or white wine vinegar, the operation highlights single-grape varietals—think pinot noir and late-harvest zinfandel—producing laser-focused flavors that were once unheard of. Growing consumer knowledge (and cookbook shoutouts) plus pandemic-era home-cooking demand pushed sales direct-to-consumer, prompting a move away from restaurant wholesale; bottles often show or prompt curiosity about the “mother” (Acetobacter acetii), and the brand is credited with helping normalize raw, living vinegars in the U.S. market." - Aliza Abarbanel
