Q: On a trip to Napa I picked up a locally made, barrel-aged Cabernet vinegar. It's delicious — slightly sweet and fruity — but I can't eat vinegar by the spoonful.
What can I do with this vinegar? Will it work as a marinade? It's a bit too sweet to pair with olive oil as a salad dressing, and I'm not creative enough to think of any other ways of using it.
Sent by Liz