I like the white wine vinegar I’ve been getting at Sprout’s…their own brand.

I’ve also been happy with the “O” champagne vinegar I’ve used for years. They also have a nice pomegranate vinegar and sherry vinegar. Really like their olive oils, too.

https://www.ooliveoil.com/all-items/

It depends on the purpose. Often ”white wine” is a big difference but the fancy stuff gets lost unless it's a salad or some other non-cooked place where you can taste the nuance. For most things, including salads with taste filled ingredients like scallions and bell peppers, I use Pompeian. Good enough quality, with a use with abandon price.

I've been using Alessi Italian white wine vinegar for general purposes, but I have some others that I like better, but I'm not in L.A. and so I cannot tell exactly what they are. I bought one of them in Paso Robles, and it has a very nice fruity (pear) flavor and was not cheap, but I like it on salads.

What I have now is the Alessi. HAHA about the Holland House -- I use their cooking sherry but I only use it for one recipe in particular, definitely bargain basement but it's good enough for it's intended purpose over here.

mxk3, it’s good if you like it! It’s still on the shelves so it’s clearly selling.

I use Pompeian, as well as Star. And the message about the O Champagne vinegar reminded me that I have an unopened bottle just waiting to be used.

Haven't bought that Holland House for many, many years; honestly remember only purchasing once and saying never again.

"mxk3, it’s good if you like it! It’s still on the shelves so it’s clearly selling."

Yea, but let's face -- that one recipe I use it for would probably be so much better if I just bought some actual sherry. :op

My father shocked my mother some time ago, when he brought home drinking sherry—the good stuff from Jerez—for the kitchen. He said it cost less than the cheap Califonia ones. :) It may be different here sincee we produce so much wine, but it's pretty easy to level up on specials. :)

@porkchop_z5b_MI, gotta agree it would be better!

@WalnutCreek Zone 7b/8a, you should try the O. I have to admit the first thing that caught my eye was the design of some of their more slender, taller bottles, like this sherry vinegar bottle I have. I’ve kept and reused some of them.

@chloebud, your vinegar stock looks like mine. I love vinegars. I did not know they offer sherry vinegar - to be honest never thought to look for it, but I sure will remember. Just bought a bottle that was pretty darned expensive from Amazon, so happy to see that O produces the sherry vinegar, too, and I can order it from my grocery store - can't drive to pick up right now because oxygen tank is just too heavy for me to carry to car so do al grocery shopping on the HEB website. HEB is a local grocery store in Texas.

Saw their olive oil on your shelf, also. Is it good?

@WalnutCreek Zone 7b/8a, I’m definitely well supplied but several have been gifts. I do like their olive oil. Someone gave me a gift set from O long ago that included a couple olive oils. That was my intro to their products. Been using them ever since. As you can see in the link I posted, they have a variety of oils, but I pretty much stick with their “regular” EVOO.

Well, well....what did I find buried way at the back of the vinegar shelf? A bottle of sherry, that's what!

Now that I'm back in L.A., I can identify my favorite white wine vinegars.

For general use, I like Acetaia Ducale Estense Vinagro di Pinot Grigio with an acidity of 4.5%. It tastes slightly sweet.

My other favorite (which is quite a bit sweeter) is Olivas de Oro Fig White Balsamic Vinegar, with an acidity of 6%. I bought this in Paso Robles, where it is made. Olivas de Oro is my favorite olive oil producer, and so I buy their olive oils as well. Pasolivo is good also, but not my favorite. We always do olive oil tasting when we go to Paso Robles, but there is vinegar tasting as well.

I will have to try O Champagne vinegar, since it is slightly cheaper than my favorites.

🙄 I am at my daughter’s at the moment. I was trying to soak something and poured white vinegar from the huge jar onto the baking soda. The next morning I discovered that the ” vinegar” was actually plain water from the water store and the bottle was being reused. That wasn’t a very good vinegar substitute.

I hated to use the Braggs but used it anyway. I guess I need to replace the Braggs. 😏

^^And that's why bottles should always be labelled! (at least it wasn't bleach or something...)

So true! Especially for household supplies. Just a big X through the label, at least. I keep a big black marks-a-lot at hand for this kind of stuff, and a pointier Sharpie for writing on items or masking tape labels. Also have the masking tape out, and the labeller in the kitchen.

I like the O Champagne vinegar, but IMHO it''s pretty soft. I'm not a big vinegariness fan, but when I use it, I'd rather dilute with wine or whatever, if it's too strong, rather than overpower things. O makes great poached eggs because they don't end up vinegary. :) Not that it's a poached egg price....

I reuse a lot of jars/containers, and I put a new label on the container using white paper (with the new contents written on it) and clear packing tape. For things like flours that I put into old plastic mayo jars, I cut the product info from the bag (along with exp date) and tape that to the container. I do not use masking tape because it can fall off.

I mostly use masking tape for labels on freezer containers, and also to hold together freezer paper. It works better than cello tape for that. For canisters I use a first generation P-Touch labeller, and also cut out the info from the package and tape it on with Scotch tape.