Fine dining restaurants are experimenting with oils of vinaigrettes. Oils used in vinaigrettes include lemon, mint, truffle, pecan and walnut. Along with distinct oils, fine dining restaurants also are experimenting with wine. Prevalent wines used in vinaigrettes involve Burgundy, Chardonnay, Chianti, Red, Rice, Pinot Noir, Port, Zinfandel and Champagne. Olives (Charleston, Mass.) serves a flavor-packed Spice Market Lamb with caramelized potatoes, charged feta cloud, ginger glazed carrots, chervil and mint oil vinaigrette. Giovanni’s (Beachwood, Ohio) offers grilled portobello mushrooms on mesclin greens with port vinaigrette.