Vinegar is derived from the French word "vin egre," meaning "sour wine," and is made by bacterial activity that converts fermented liquids, such as wine and cider into a weak solution of acetic acid. The acetic acid is responsible for giving vinegar its pungent smell.
Vinegar should be stored in a cool place in its original bottle. It will usually maintain its flavor for six months to a year, and should be discarded at the first sign of mold.
Fermented Wine Vinegars
White-wine vinegar is the aged and filtered product obtained through the acetous formation of white wine. With a highly acidic taste and an aroma reminiscent of wine, it is often used in light-colored foods, such as creamy dressings, vinaigrettes, and potato salads.
Made from fermented red wine, this vinegar is used in salad dressings, marinades, sauces, and stews.
A fine vinegar made from a blend of wine left to mature for many years, sherry vinegar has a deep, complex flavor that makes it great for flavoring sauces and stews.
Pale gold in color, champagne vinegar is often mixed with fruit vinegars to create a variety of vinaigrettes. It is great for marinades, salad dressings, and sauces.
Mild tasting and slightly sweet, apple-cider vinegar is derived from fermented apple cider and known for its tang in sauerkraut and coleslaw.
Made from aged white sweet grapes, balsamic vinegar is often aged for several years in wooden barrels and works wonderfully for vinaigrettes.
Malt vinegar makes an excellent companion to fish and chips.
White (Distilled) Vinegar
Traditionally used for pickling and preserving fruits and vegetables, white vinegar has a high acid level that, when mixed with water, makes it great for cleaning.
White- and Brown-Rice Vinegar
White- and brown-rice vinegar is used extensively in Asian cooking. Obtained through the fermentation of sugars derived from rice, this vinegar has a subtle, sweet flavor, making it great for salad dressings, marinades, or stir-fry dishes.