All About Vinegar

White Wine Vinegar

This milder vinegar is made by fermenting a blend of white wines. It can be used interchangeably with red wine vinegar in recipes (when you desire a more subtle flavor)—or use a splash in place of heavy cream or butter to balance flavors without adding fat.

Good for: rich sauces and vinaigrettes; brings out the sweetness of fruits like melon and berries; adds a flavorful twist to fresh salsa

Apple Cider Vinegar

Made from pressed, fermented apple juice, apple cider vinegar adds a tart and subtly fruity flavor to your cooking. It is also known to have medicinal properties, including soothing a sore throat and eliminating stomach trouble.

Good for: salad dressings, homemade condiments such as barbecue sauce, as a finish to soups

Rice Vinegar

Most commonly produced in China and Japan from rice wine that’s allowed to ferment, rice vinegar has a lighter, sweeter taste than wine vinegars. It is widely used in a variety of Asian dishes.

Good for: Asian salad dressings and stir-fries; dash over fruits and vegetables to liven up flavor

Red Wine Vinegar

Made from red wine that is allowed to ferment until it turns sour, this vinegar is a go-to for vinaigrettes. Its sharp taste also provides a punch of flavor; add a few teaspoons to a pot of soup at the very end of cooking for some extra zip.

Good for: vinaigrettes, salad dressings, meat marinades, pickling, soups

Balsamic Vinegar

Traditionally made in Italy from grape “must”—whole, pressed grapes, complete with juice, skin, seeds and stems—balsamic vinegar is cooked to a reduction, fermented and aged in wood barrels. This dark-brown vinegar has a balance of sweet and tangy flavors, making it a nice finishing touch for many dishes. 

Good for: salad dressings and marinades; as a condiment for drizzling on savory recipes, meats, and fruits like strawberries and melons