There is a vinegar made to complement every type of food; some are light or fruity while others are bold and rich. Seasoned and flavored vinegars are particularly useful for adding to salads and other fresh dishes.
The word vinegar is derived from a combination of French words: “vin” for wine and “aigre,” which means sour. Most types of vinegar can perform as a tenderizer and preservative as well as a balancing agent between sweet and salty foods.
Not all vinegars originate with fermented wine. Some are made from fruits, grains, rice, and other alcohols.
There are many types of vinegar made around the world. The most common and readily available are:
Fruity and herbal vinegars are found in gourmet and health food stores.
Higher priced vinegars will usually originate from a better quality base, especially wine.
Rice wine vinegar is the mildest.
Most cooking vinegars will not last as long as white vinegar. These should be kept in a dark and cool spot.
Red wine vinegars may become hazy or show sediment. This does not affect the quality or flavor.
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