When I was a freshman in college, some of my friends decided that it was time to get me drunk for the first time. The style of booze they chose to do this deed? Champagne. Probably not a wise move, as it made me more sick than drunk and left me with a decided ambivalence towards sparkling wines of all stripes. Oddly enough, I've now found myself in a relationship with a guy who really only likes champagne (and Pimms cups). However, one thing I've always liked is champagne vinegar and I try to always keep a bottle on hand for salad dressings and other dishes where I want a puckery taste that isn't too strident. Today in the New York Times Dining and Wine section, Alex Witchel has written a rumination on champagne and it's vinegar sibling. Along side there is a delicious sounding recipe for French Potato Salad in which this vinegar stars. It could be a really refreshing thing to make to go along side all your holiday leftovers.
