I get this one. Yes, there is vinegar, but it has some sweetness to it too.
It pairs well with gravy dishes. I don't use au jus with my BoW. I thicken it up and make gravy. Much tastier.
I use a little Kitchen Bouquet in the gravy.
I did homemade BoW last Sunday night. I used to do the Charlie the Butcher cornstarch but didn't like it. I now use the egg wash. Much better.
Serve it with mashed potatoes and pickled sweet and sour red cabbage and I think I'm back in Buffalo.