Almost all of use vinegar as a go-to ingredient when we need to add something acidic to a recipe or when needing to preserve foods in the form of pickles. Also, vinegar also has multiple other uses from cutting down on saltiness in overly salty foods, to create vinaigrettes etc.
But, did you know that there are multiple different types of vinegar that you can choose from? So, let’s discuss the types of vinegar, the flavour of each types, their uses and what they are made from.
12 Types of Vinegar: Flavour, Uses and Main Ingredient
1. Distilled White Vinegar
Distilled white vinegar has a sharp and potent taste. It has a very strong flavour and even in small doses can add that touch of acidity to a recipe. This vinegar is best used for preserves and pickles, as a leavening agent in baked goods and as well as for cleaning purposes. Distilled white vinegar is made from grain alcohol.
2. Apple Cider Vinegar
Apple cider vinegar has a tart and fruity flavour and is best used in salad dressings, marinades, in health tonics etc. This vinegar is made from fermenting crushed apples, sugar and yeast.
3. Rice Vinegar
Rice vinegar or rice wine vinegar has a sweet and delicate taste. It is often used in sushi rice, in salad dressings, mixed in sauces and marinades. This vinegar is made using fermented rice.
4. Black Vinegar
Black vinegar, also called as Chinkiang is one that has a an earthy and umami taste. T is often used as a flavour enhancer for stir fried dishes, meats and in sauces. It is made from fermenting black sticky rice or glutinous rice. Sometimes the fermentation is done along with added grains.
5. Malt Vinegar
Malt vinegar has a rich and toasty flavor and is often used as a flavour enhancer for chips, French fries etc. This vinegar is also used for pickled vegetables, in salad dressings, in sauces and more. It is made from malted barley.
6. Cane Vinegar
Cane vinegar has a mellow and fresh flavour and is best used in the traditional dishes of the Philippines. It can also be added in sauces and marinades. It is made from cane sugar.
7. Balsamic Vinegar
Balsamic vinegar has a sweet, yet concentrated and complex flavour. This vinegar is made from grapes which are pressed to extract its juice, also called ‘grape must’. The zesty flavour of balsamic vinegar makes it perfect for both sweet and savoury dishes including salad dressings, glazes, reductions etc.
8. Beer Vinegar
Beer vinegar has a nutty and complex flavour and is often used to make sauces like barbecue sauce, in pickles and as a flavour enhancer in any dish. It is made by fermenting any type of finished beer.
9. White Wine Vinegar
White wine vinegar has a mild and sweet taste. It is best used for pickling and brining. Also, white wine vinegar can also be used for salad dressings, mixed in sauces, for marinades and more. As the name suggests, this vinegar is made from white wine.
10. Champagne Vinegar
Champagne vinegar has a floral and sweet flavour. It is often used in quick pickles, in salad dressings and in sauces. Champagne vinegar is made from Chardonnay or Pinot noir grapes.
11. Red Wine Vinegar
Red wine vinegar has a sweet and a little tangy flavour. It is best used to make mignonettes, which is a special condiment served with oysters and clams that are raw. This vinegar also goes well for pickling vegetables, in salad dressings, in marinades and sauces. It is made from red wine.
12. Sherry Vinegar
Sherry vinegar has a pungent and nutty flavour and is best used for salad dressings, glazes, marinades and in reductions. It is made from fortified wine. This vinegar is somewhat close to balsamic vinegar in taste, but less sweeter.