Last week’s recipe for making whole grain mustard got me thinking about vinegar. I mean, there are plenty of other things to think about, but I’m trying to lay off the news and this is where my thoughts are going; please don’t judge. ;-) Vinegar—like olive oil and kosher salt in my case—is one of those pantry staples that I use all the time, but I really don’t know much about how it’s made, what constitutes the differences between the many varieties available, or which type of vinegar is best for what type of cooking. So I decided to do a little homework. Read on!
Vinegar does more than just add some acidic flare or bright flavor to a dish—it tenderizes meats when used in a marinade or brine, it’s a vital component for pickling and preserving, and when combined with baking soda it helps leaven baked goods. It’s even a great household cleaner! Vinegar also lasts forever in the pantry, which eases my guilt when I buy a fancy bottle of some type but only use a few tablespoons a year.
Most vinegars are made using a two-step fermentation process. First, yeast and sugars are fermented into alcohol; the sugar in question comes from fruits like grapes or apples, or from grains such as barley, malt, or rice. The alcohol then goes through a second fermentation which produces acetic acid; this is what gives vinegar its distinct taste, and the sugars used in the initial fermentation process determine the variety. Here are some of the common vinegars you’ll see in the condiment aisle:
White Distilled Vinegar
White vinegar is distilled from grain, which makes it clear in color and neutral in flavor, albeit with a bite. It’s most commonly used in pickling and preserving, and also works to boost baking soda’s leavening properties when making baked goods. And if you have a scaly coffee maker or a cloudy window pane, white vinegar is a super cleaning agent. I use it in pickling, as well as making hard-boiled eggs.
Apple Cider Vinegar
Made from fermented apple cider, this vinegar with a golden hue has a slightly sweet and tangy flavor, and it’s found in clear and cloudy unfiltered versions. I use it often in pickling and in salad dressings, and it adds a tart and subtle fruity flavor to marinades, coleslaw, and sauces/reductions. I love it in glazes for meats and poultry, too.
Balsamic Vinegar
*Cue the angels singing* My favorite. Balsamic vinegar is made by aging pressed grapes in oak barrels, which creates its mellow, sweet, and complex flavor. We all love a good balsamic vinaigrette, but balsamic vinegar can be used as a key ingredient in a dish (like this one omg so good), or on its own as a drizzle or a dip. Look for the real deal—true balsamic is certified by the Italian government and hails from the Modena or Reggio Emilia regions of Italy. And don’t sleep on a sweet and syrupy balsamic glaze.
White Wine Vinegar
As the name suggests, white wine vinegar is made with fermented white wine and has a mild flavor that’s subtly fruity. (Don’t confuse white wine vinegar with its workhorse cousin, distilled white vinegar—they are very different.) The light, balanced sweetness of white wine vinegar is refreshing, and I use it in salad dressings, soups, and pasta or grain salads.
Red Wine Vinegar
To me, red wine vinegar is the OG; it’s the beating heart of the old-fashioned, pizzeria-style Italian salad dressing of my youth. Red wine vinegar is made using the same process as white wine vinegar, and its tangy flavor is a must for classics like red wine vinaigrette and Greek salad dressing, and can be used to pickle things that already have a red color (think pickled beets or red onions). I love sprinkling some red wine vinegar and olive oil over a big Jersey Italian hoagie.
Champagne Vinegar
Like its bottled and corked counterpart, I use Champagne vinegar for special occasions. Champagne vinegar is not made from actual sparkling wine, but from fermenting the pressings of the two grapes that are used in making Champagne. This makes it mild and less acidic than apple cider or white wine vinegar and is perfect when looking for a mellow, delicate flavor for a lighter dish. I’ve used it when dressing baby lettuce salads and in marinades for chicken and fish.
Rice Vinegar
Created from fermented rice wine, rice wine vinegar is a staple in Asian cuisine. It has a very mild acidity and slightly sweet flavor; it’s super mellow and is great for seasoning any dish where you need some tang but don’t want your vinegar to overpower. It’s available in regular and seasoned options; go for the unseasoned, as the seasoned version has added sugars and salt and might clash with other flavors in a dish.
Black Vinegar
This is my secret weapon when making Asian-influenced fare such as stir-frys, dumplings, noodle dishes, and dipping sauces. Black vinegar uses a combination of grains that are fermented—such as glutinous or black sticky rice, wheat, millet, sorghum, and barley—and then it’s aged in clay pots for months, like balsamic. Its umami flavor is smoky and complex; I just love it.
Malt Vinegar
This tangy brown vinegar you’ve seen accompanying a plate of fish and chips in every English-style pub gets its name from malted barley that’s been fermented into ale. Its toasty and rich flavor makes anything fried taste better, but malt vinegar can also be used in marinades, barbecue sauces, salad dressings, and even in pickling.
Sherry Vinegar
Sherry vinegar is a Spanish and Basque staple made by fermenting fortified wine in oak barrels, which makes its flavor nutty, pungent, and complex. Sherry vinegar is good in any dish where you would use balsamic, but it’s a bit more delicate and slightly less sweet. I’ve used it in gazpacho, as well as in salad dressings; it’s also great in marinades, reductions, and glazes.
I’m hoping everyone might have learned something, and that you might be inspired to try a new variety of vinegar down the road. I’ve made my own mouth water by writing this, and now I’m going to whip up a batch of red wine vinaigrette to sprinkle over the turkey sub I think I’ll have for lunch. (Pro-tip: add a heaping teaspoon or two of dried oregano to this recipe, you’ll thank me later.)