Once upon a time, there was white distilled vinegar that our mothers
and grandmothers would use to pickle vegetables and clean the floors.
And that was pretty much it as far as the vinegar train went.
Today there are enough options in vinegars to make you nuts.
There's cider vinegar, rice vinegar, red wine vinegar, balsamic
vinegar . . . There are flavored fruit vinegars in everything from
peach to raspberry . . . There are herbed vinegars and flavored
So much vinegar, so little time!
But which ones should you choose?
Well, the answer to that is simple: it depends on what you want in a vinegar!
Let's look at our options.
The one we're most familiar with. I would stick to
this one for chemical-free cleaning (it does an awesome job of
everything from windows to floors). It does have its place in the
kitchen though. I always add vinegar to my boiling water before poaching
True balsamic vinegar is difficult to produce.
That's why it's expensive. If you want the real thing, you want to look
for the word "Modena" on the label. Traditional Balsamic Vinegar of
Modena, Italy, is made from sugary white grapes found in a place called
Modena. This balsamic vinegar is aged in wooden barrels for between 12
and 25 years. This vinegar is thick and sweet with a rich aroma and a
nice light acidity. It is delicious on meats, salad greens, strawberries
and in gravies. You can find less expensive balsamic vinegars that will
also be a nice addition to your pantry, but if you're cooking a dish
such as a balsamic lamb or if you're serving balsamic strawberries for a
party, splurge on the good stuff.
Red wine vinegar
This vinegar is made from red wine that has
fermented until it's sour. The longer it's aged, the more subtle it will
taste. Red wine vinegar is nice in reductions or in salad dressings.
White wine vinegar
Made from (you guessed it) white wine, white
wine vinegar is quite acidic and tangy and it smells quite a bit like . .
. well . . . wine! It's great in a salad and it brings out the
sweetness in fruits like melons and strawberries.
This vinegar is made from fermented barley malt or
other malted cereals. The starch has been converted to maltose. This is
the type of vinegar you may find served with french fries in fish &
Cider vinegar is made from fermented apples. This
should be your go to vinegar because it actually has some nice health
benefits (it may help acne, arthritis, gout and it can also aid in
weight loss) on top of being a versatile type of vinegar that can be
used just about anywhere vinegar is called for.
Rice vinegar and Rice wine vinegar
They're both made from fermented
rice, but with rice vinegar, the alcohol is turned into acid with the
addition of bacteria. Use rice vinegar and rice wine vinegar in Asian
Fruit vinegar and Herbed vinegars
Fruited vinegars are made from every
fruit you could imagine and the same goes for herbs. From peach vinegars
and garlic vinegars to combos like ginger pear and rosemary sage. The
options are endless.
If you want to add some excitement to your salads, I suggest playing with the vinegars you use in your dressings.
What does your vinegar collection look like?
Copyright (C) 2012 www.savingdinner.com Leanne Ely, CNC All rights