Vinegar, the Other White (and Red) Wine

Vinegar is what wine becomes when it ferments for a second time. A microorganism naturally present in the air mixes with the wine (or cider, malt, or rice alcohol), forms a layer on top of the wine, and then drifts down through it, transforming the alcohol into acetic acid. How smooth the finished vinegar is depends on how long it’s left to age–like fine wines, balsamic and sherry vinegars in particular gain a smoother and richer flavor after several years of residing in barrels.

Here’s a breakdown on a few of the most popular vinegars:

- Rice vinegar is made from (surprise!) rice wine. This pale yellow vinegar is often used in Asian stir-frys and dipping sauces. Combine it with soy sauce, brown sugar, and a few drops of toasted sesame oil to make a quick sweet-and-sour marinade for chicken or beef…or toss it with spinach, bean sprouts, and water chestnuts for a quick Asian side salad.

- In the U.S., malt vinegar has traditionally been served with French fries; in England, you’ll see it with fish and chips. It’s made from sprouted barley juice and is light amber in color. Though it’s probably the least-popular vinegar on the market, it can also be used for marinades and for seasoning grilled and fried fish.

- Cider vinegar has a wonderful fruity character. It pairs particularly well with spinach and beet salads…or any in salad where its sweetness rounds off the slight bitterness of greens and the earthiness of root vegetables. This medium-brown-toned vinegar is also wonderful to toss with shredded cabbage and carrots for a very quick coleslaw. Just add a splash of olive oil, salt & pepper, and a few sliced tomatoes and onion slivers!

- Red wine vinegar is what you’ll most commonly find in salad dressings and on restaurant tables. It has tang but not too much flavor, which makes it a good choice for de-glazing your pans after browning meat or sauteéing vegetables. Use just a splash to soak up the left-over flavors, then add directly to your dish or use it as the basis for a sauce.

- Sherry vinegar is a deep ruby red; its flavor is as rich as its hue. Its robust nature makes it a very welcome grilling companion, though it’s probably better to brush it on rather than use it for a marinade–no sense in throwing away any of its flair. You could also try adding a drop or two of sherry vinegar to hearty stews.

- I saved the best for last: balsamic vinegar. This chocolate-colored vinegar is my absolute favorite, whether it’s in salads, on roasted vegetables, in sauces…even drizzled on top of creamy, cheese-based dishes. When it comes to a topping for fresh bread, butter pales in comparison to balsamic vinegar and olive oil. (Especially with crushed red pepper and a little bit of roasted garlic…) For a vinegar to be called “balsamic,” it has to have been aged in a barrel for at least four years, which is what gives it its exceptional smoothness and versatility. It’s even good with strawberries!

And the best part about vinegars is that they’ll keep for several years as long as they’re away from heat and light. They’re usually packaged in pretty bottles, too, so after you’ve used the vinegar, rinse out the bottles and re-use them as chic vases and/or table decorations. Vive le vinaigre!

Vinegars

Tags: balsamic vinegar, malt vinegar, marinade, red wine vinegar, rice wine vinegar, salad dressing, sherry vinegar, vinegar, white wine vinegar