Let us talk now about vinegars.

Balsamic vinegar is great.

However, I would like to posit that sherry vinegar might be EVEN MORE GREAT. That’s right. I made my basic maple syrup-mustard dressing with sherry vinegar instead of balsamic vinegar and it was fantastic. Whereas balsamic vinegar can easily veer into too sweet, sherry vinegar balanced the strong flavors better. It’s also lovely on sauteed bitter greens (like kale, or chard).

I keep buying fancier and more expensive balsamic vinegars (in part because Bon Appetit keeps browbeating me about buying the uber-fancy variety, why can’t I quit you, Bon Appetit? Why are you the worst frenemy ever? It’s like you put out a decent January issue just to lure me back in UGH) and you know what? Sherry vinegar doesn’t make me feel inadequate. Sherry vinegar just shows up, salad dressing after salad dressing, and does its job and is a good team player. It doesn’t insist that every show be the SHERRY VINEGAR show (I’m looking at you here, balsamic, again). We could all be more like sherry vinegar.

Don’t worry about buying the expensive balsamic vinegar anymore! Buy a nice sherry vinegar and enjoy the new you.

Next time: cider vinegar!