Somehow, my stock of various vinegars has been exhausted all at about the same time - balsamic vinegar, a really nice banyuls red wine vinegar (a gift) and rice vinegar.
As I stood in the oil and vinegar aisle at the supermarket today, I was wondering if there are any new standbys I should adopt.
So, I'm turning to you SE friends, what are your standard bottles? I'm thinking of trying champagne and/or sherry vinegar. Would I need bottles of both? Your thoughts please!