Once produced as an art form by family for private use; true aceto balsamico is made only in the Emilia-Romagna region of Italy near Modena. It has been fermented and sometimes aged for hundreds of years. Today's balsamic vinegar, controlled by the Italian government, is aged at least 12 years. It is fruity and thick, rich and dark brown, and ideal for meats, marinades and salads.
Technically speaking, this vinegar is made only in the Champagne district of France. Delicate in flavor and expensive in price, it is best used in seafood sauces or with mild herbs.
Made from apples and aged from pure apple cider, it is best used with strong, pungent herbs or spices. Great for pickling, it can also be used in salad dressings and marinades.
Slightly sweet and nutty, sherry vinegar comes from Spain. It can be used lavishly in cooking with strong herbs and spices. It stands up will in cream- and tomato-based sauces and has a more intense flavor than rice vinegar.
Red wine is stronger in character, this vinegar stands up well in dark meats, heavier vegetable salads, and dark marinades that may contain soy sauce or Worcestershire sauce.
While homemade vinegar is great for flavoring your meals, do not use homemade vinegar in canning. Usually the acidity of homemade vinegar is much lower than that of commercial varieties, and measuring the exact acidity percentage of your homemade brew is difficult to do.
Very nice list!
Great list. H5
Thanks for making the differences in vinegar known. I've always used the organic apple cider vinegar.
Make sense, but I've never heard of champagne vinegar. Not a big cook, but it sounds great!
Great job on the different types of vinegar.
Thanks for the list of vinegar varieties. H5
I love vinegar. :D
I never heard of champagne vinegar ... cool!
Thank you for this comprehensive list of information about vinegars.
select one here...