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
Unveiling the Culinary Marvel of Masa Harina: A Gluten-Free Staple
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Masa harina, colloquially known as corn dough or masa flour, stands as a
culinary gem cherished for its gluten-free nature and distinctive
attributes. Craf...