Inspired while drinking Sauternes, Albert Katz created this complex, slightly sweet vinegar. Sauvignon blanc grapes are left on the vine for at least a month to six weeks, just like they are for making Sauternes, and are almost "raisiny" at harvest. The vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, sweet apricot, fig and pear from the late-harvest grapes. Use this for composed salads, anything with goat cheese, or even over ripe summer berries with a bite of something creamy.