Assorted Vinegars

Taste and variety of assorted vinegars

Vinegar derives its sour flavour from the process by which it is made. Vinegar is created by biological processes that firstly cause sugar to turn into alcohol and the second process introduces harmless bacteria that change the alcohol into acetic acid. The origins of the word vinegar can be found in the French for sour wine “vin aigre”.

There is an extensive list of the types of vinegar created all over the world. The character of each type of vinegar is largely due to the abundance of the base ingredient particular to the country in which it is created. For example, in the United States a popular vinegar is cider vinegar which is made from apple cider and distilled white vinegar. In the Far East, namely China and Japan it is unsurprising that the vinegar most widely used is made from fermented rice and has a less robust yet sweet flavor. Malted barley is a popular crop in Great Britain and is used to create their own particular malt vinegar which again is mild in flavor. Mediterranean countries favour the use of red and white wine to create their vinegar especially in France. Italy produces a balsamic vinegar which is made from
Trebbiano grapes. The process by which balsamic vinegar is similar to vintage wine and is aged slowly in oak barrels, hence the end product is smooth and sweet more expensive than most vinegars.

Deciding on which type of vinegar you prefer is subject to your personal taste, so it is a good idea to sample each different type before using. Below is a list of different types of vinegar and their individual characteristics which may help you to make the perfect choice:

White wine vinegars are less robust than red and are well suited to fish or poultry dishes.

Red wine vinegars are full bodied and are often used as a marinade for red meats.

Rice wine vinegars are mild and sweet in flavor and can be used to complement a dish that contains chicken or fish.

The flavor of apple cider vinegar complements stews and chutneys and can also be used as a marinade or added to a salad of roasted garlic and potato.

A word of advice to remember when using vinegar is that, because of its acidity it will have a reaction to aluminium. It is always advisable to use kitchen implements that are made of either wood, plastic, stainless steel or glass when using vinegar. It is also important to store vinegar correctly in a cool dark area. If kept in an airtight container vinegar will keep for up to two years but only for up to six months once it has been opened.

If you wish to create a dressing for your salad that is calorie reduced it is best to use a milder flavoured vinegar so that the oil to vinegar ratio can be reduced. Vinegars such as champagne, rice, fruit or balsamic are ideal for this purpose.
assorted vinegars, vinegar varieties

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