The grapes for this vinegar are harvested late in the autumn on Kent Island in the Chesapeake Bay, when they hang heavy with sugar and have begun to wrinkle slightly under the sun. The mild raisin-y character of this sweet white grape often finds itself expressed best as a dessert wine. Here, as a vinegar, it springs into an unabashed and vibrant acidity while still maintaining the slightest hint of honey aroma in reserve. If you sweeten this vinegar just the tiniest bit in your cooking, the effect is not unlike a white balsamic.