If the label reads either ‘red’, ‘white’, or ‘champagne’ wine vinegar, it’s made from 100% pure grape wine. Bacteria have converted the alcohol the in the wine to acetic acid.
Stronger in flavor than white wine vinegar, it blends well with herbs especially rosemary, garlic, onions and black pepper.
It complements rather than dominate the salad or dish. Flavored red wine vinegars make an excellent addition to soups, stews, and meats. It also goes well in salad dressings for hearty meats, lentils, and winter salad greens such as mache.
In beet and prune pickles, red wine vinegar enhances both color and flavor. French cooks like red wine vinegar so much that they often pickle cornichons in it, despite its graying effects.
Flavor of red wine vinegar
