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The TL/DR version: be like Marin
Perfect For
I have a feeling it might become a favorite for the upcoming winter months because it brings a little extra happy to the dreary snow and cold
Since champagne vinegar is a fermented food that goes from grapes, to alcohol, to acetic acid, then traces of some alcohol may be left (under 2%)
Plus, its so much more budget-friendly to whip up dressings with ingredients I already have on hand
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