A sweet finish
“Sweet vinegar has become a must in
every pantry. But instead of cheap balsamic vinegars, which are often harsh and
one-dimensional, cooks can now opt for better sweet vinegars, including Porto,
a dark, grapey port wine vinegar made by O Olive Oil in San Rafael,
Calif. Drizzle this smooth new barrel-aged condiment on the last of the
heirloom tomatoes, us it to punch up an autumn beef stew, or add a little to
the glaze for a seasonal prune or plum tart.”
—Florence Fabricant, Food Editor,
—Florence Fabricant, Food Editor,
New York Times
