Vinegar can be defined as a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic acid fermentation. Vinegar is primarily used to flavor and preserve foods and as an ingredient in salad dressings and marinades. Wine vinegar can be made from white, red, or rose wine. These vinegars make the best salad dressings.
Wine vinegar tends to have a lower acidity than that of white or cider vinegars. There are more expensive wine vinegars that are made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio. The earliest method for making it involved leaving wine in an open container and waiting for it to sour. Red wine vinegar is aged longer about 2 years, while white wine can be aged for as briefly as a few weeks, tend to have more roundness of flavour.
Because it’s made with red wine, the red variety has a strong, full flavor. Red wine vinegar is most often used as a marinade or in a vinaigrette.
Red wine vinegar would work well with spices and strong herbs like rosemary, but will mask the flavour of most herbs.
Flavour of Red Wine Vinegar
